Dulce De Leche Mini Cheesecakes | The Ultimate Cheesecake Series ֳ#cheesecake

By The Cooking Foodie · 150 min

Ingredients

Instructions

1. Preheat the oven to 350°F (180°C).
2. Crush the biscuits into fine crumbs in a food processor or a zip-top bag, add the melted butter and pulse until combined. Divide among 12 muffin cups and press into the bottoms. Bake 5 to 8 minutes, then take out and set aside.
3. Lower the oven to 325°F (160°C).
4. Beat the cream cheese and sugar until creamy. Add the vanilla, lemon juice, lemon zest, and sour cream, and beat until smooth. Add the eggs one at a time, beating just until combined after each.
5. Divide the filling among the cups and bake 15 minutes.
6. Let cool to room temperature, then refrigerate at least 4 hours.
7. Warm the dulce de leche in a heatproof bowl and spread it over each cheesecake.
8. Refrigerate 1 hour, or until set.

Summarized from The Cooking Foodie's video. Watch it for the details.

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