Cajeta Brûlée Cheesecake

This cajeta brûlée cheesecake is a creamy, elegant, and flavorful dessert. It combines a crunchy cookie base, a smooth cream cheese and dulce de leche filling, and a brûlée-style caramelized topping that breaks with a delicate crunch when served. It is ideal for a special celebration, a family meal, or to show off with a different and very impressive dessert.

Ingredients

For the base

• 250 g of Maria or Digestive biscuits
• 120 g of unsalted butter, melted
• 1 pinch of salt

For the cheesecake

• 750 g of cream cheese at room temperature
• 400 g of dulce de leche or cajeta
• 180 g of sugar
• 4 large eggs
• 240 ml of heavy cream
• 1 tablespoon of vanilla extract
• 20 g of cornstarch
• 1 pinch of salt

For the brûlée topping

• 80 g of refined sugar
• 30 g of light muscovado sugar

For decorating

• Fresh raspberries
• Hojas de menta
• Extra dulce de leche or cajeta for serving

Step-by-step preparation

Step 1: Prepare the pan

1. Preheat the oven to 160 °C.
2. Lightly grease a 23 cm diameter springform pan.
3. Line the bottom of the pan with parchment paper.
4. If the pan is springform, perfectly wrap the outside with two layers of aluminum foil to prevent leaks during the water bath.
5. Reserve the pan while you prepare the base.

Step 2: Prepare the base

1. Crush the Maria or Digestive biscuits until you get a texture similar to fine sand.
2. Add the melted butter and the pinch of salt.
3. Mix until all the biscuit has the appearance of wet sand.
4. Pour the mixture into the prepared pan.
5. Press firmly with the bottom of a glass to form a uniform base.
6. Also cover approximately 2 cm of the pan's sides.
7. Bake the base for 10 minutes.
8. Remove from the oven and let cool while you prepare the filling.

Step 3: Prepare the cajeta filling

1. Place the cream cheese at room temperature in a large bowl.
2. Beat at low speed until you get a completely smooth texture.
3. Add the sugar and continue mixing.
4. Incorporate the dulce de leche or cajeta little by little.
5. Mix until the mixture looks shiny, creamy, and homogeneous.
6. Add the eggs one by one.
7. Integrate each egg well before adding the next.
8. Incorporate the vanilla extract, the heavy cream, the cornstarch, and the pinch of salt.
9. Mix only until integrated, avoiding over-beating to not incorporate too much air.

Step 4: Bake the cheesecake

1. Pour the filling over the already cool base.
2. Gently tap the pan against the table to eliminate air bubbles.
3. Place the pan inside a deep baking dish.
4. Fill the baking dish with hot water until it covers approximately half the height of the pan.
5. Bake for 70 to 80 minutes.
6. Check the texture: the center should jiggle slightly like gelatin when shaking the pan, but it should not look liquid.
7. Turn off the oven.
8. Just open the oven door and let the cheesecake rest inside for 1 hour.
9. Carefully remove the cheesecake from the oven.

Paso 5: Refrigerar el cheesecake

1. Pasa un cuchillo delgado alrededor del borde para despegarlo ligeramente del molde.
2. Deja enfriar completamente a temperatura ambiente.
3. Refrigera durante al menos 8 horas.
4. Para una mejor textura, déjalo reposar toda la noche en refrigeración.

Paso 6: Hacer la costra brûlée

1. Cuando el cheesecake esté completamente frío, mezcla el azúcar refinada con el azúcar mascabado clara.
2. Espolvorea una capa uniforme de azúcar sobre toda la superficie del cheesecake.
3. Utiliza un soplete de cocina y carameliza el azúcar con movimientos constantes.
4. Continúa hasta obtener una costra dorada, brillante y crujiente.
5. Deja reposar durante 2 minutos para que el caramelo endurezca.
6. Evita permanecer demasiado tiempo en el mismo punto para que el azúcar no se queme ni tome un sabor amargo.

Paso 7: Decorar y servir

1. Decora la superficie con algunas frambuesas frescas y hojas de menta.
2. Sirve cada rebanada con un pequeño hilo de dulce de leche o cajeta.
3. Al partirlo, la superficie caramelizada debe romperse con el característico crujido de una capa brûlée.

¿Te animas a prepararlo?

Este cheesecake brûlée de cajeta es cremoso por dentro, crujiente por fuera y perfecto para sorprender con un postre especial. Si lo preparas en casa, cuéntame en los comentarios si lo servirías con frambuesas, más cajeta o un toque de chocolate.