Dulce De Leche Cheesecake

Method: Melt the butter in microwave. Mix the powdered biscuits and melted butter and spread it into a greased cake tin and also press it down. Refrigerate this. The base is ready. Let it remain in the refrigerator till the filling is done.

Preheat oven at 180 degree centigrade.

Take a large mixing bowl and add the cream cheese. With an electric mixer, soften the cream cheese. To this add the condensed milk and beat well. Add the DDL. Again beat well.

Then add the eggs one by one, mixing well after adding each egg. Add vanilla essence. Blend well to form a smooth mixture.

Take out the base from the refrigerator and pour this cheese mixture into it. Bake for 30 minutes or till a toothpick inserted comes out almost clean.

Let this cool for 20 minutes. Meanwhile prepare the topping. In a bowl, take the sour cream and add the DDL to this. Mix well using an electric beater and make it smooth. Pour this over the cheese cake. Spread it well.

Place it back in the oven and bake for 13-15 minutes. Take it out. Let it come to room temperature. Add the chocolate sprinkles.

Do not try to take the cheesecake out of the tin now. As it is not completely set. Cover the tin with a cling film and refrigerate it for at least 7 hours. I refrigerated it overnight (which is best).

How to make DDL :

In a 5 litre pressure cooker, place the unopened condensed milk can and fill the cooker with water, so that the can is immersed in water fully. I removed the paper label of the can before placing it in water. Close the cooker and place it on low flame.

After 25 minutes, turn off the flame and let it cool on its own. Do not place under running water. After the cooker cools, open it and take out the can. It will be very hot! Keep the can aside to cool. Open the can only after it cools completely.