Baked Cottage Cheese Cheesecake with Dulce de Leche

Baked cottage cheese cheesecake with dulce de leche is a cheesecake made from just three filling ingredients: homemade cottage cheese, eggs and boiled condensed milk, on a shortbread cookie base. Pan size is 18 cm, baked for 1 hour at 160 C, then at least 4 hours in the fridge. This is simply fantastic - enjoy!

Baked Cottage Cheese Cheesecake with Dulce de Leche

A rich baked cottage cheese cheesecake with boiled condensed milk on a shortbread cookie base, for an 18 cm pan.

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Chilling 4 hours hrs

Total Time 5 hours hrs 20 minutes mins

Servings: 8 servings

Ingredients Method

Ingredients

  

For the base

• 140 g shortbread cookies
• 50 g butter

For the cottage cheese filling

• 500 g rich homemade cottage cheese
• 3 eggs
• 200 g boiled condensed milk (dulce de leche)
• salt pinch

Method

 

1. Crush the shortbread cookies into crumbs, add the melted butter, combine and press into the bottom of an 18 cm pan.
2. Rub the cottage cheese into a smooth, soft mass, add the boiled condensed milk and a pinch of salt, beat with the paddle attachment or mix by hand.
3. Add the eggs one at a time - the filling is ready.
4. Pour the filling into the pan over the base and bake for 1 hour at 160 C.
5. Let the cheesecake cool completely and refrigerate for 4 hours, or ideally overnight. Enjoy!
   

Tips

• Use good-quality thick boiled condensed milk - the entire flavor depends on it.
• First rub the cottage cheese into a soft, smooth mass with no lumps.
• Add the eggs one at a time and don't overbeat the mixture.
• It's better to let the cheesecake sit in the fridge overnight rather than just 4 hours.