Easy Mexican Cheesecake with Lechera | 3-Step Recipe
Savor a rich and decadent slice of Mexican cheesecake drizzled with rich La Lechera caramel for a sweet harmony of flavors that will leave you craving more!
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Jump to RecipeMexican Cheesecake with Lechera.
This Mexican cheesecake recipe is simple yet dense, rich, and so flavorful it will make you feel you are having dessert at a restaurant. Also known as “pie de queso” or cheese pie, this dulce de leche cheesecake is perfect for pretty much any type of gathering. Your family and friends will love it!
This creamy cheesecake only requires a few simple ingredients, minimal equipment, and the best part? No water bath! In essence, it is the base is a regular cheesecake topped with dulce de leche but much easier to prepare. It is about to become one of your favorite desserts!
What is Dulce de Leche?
Literally translated to sweet from milk, Dulce de Leche is caramelized sweetened condensed milk. It is heated slowly over a long period of time, and it becomes sweeter as it darkens in color. A favorite in Latin America, France, the Philippines, and the Caribbean! Its origins are unknown as several countries have attempted to claim this delicacy their own. It goes by many different names but for the purpose of this recipe, we will stick to Dulce de Leche.
What Do I Need for Mexican Cheesecake with Lechera?
The ingredients for this recipe are simple:
- 1 can La Lechera Sweetened Condensed Milk
- 8 ounces room temperature cream cheese
- 1/3 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 premade 9” graham cracker crust
- 1 can La Lechera Dulce de Leche
As far as equipment goes, you only need the following:
How To Make Mexican Cheesecake with Lechera.
This cheesecake is made in 3 simple steps:
Make cheesecake filling. Set the oven temperature to 350 degrees Fahrenheit. Add cream cheese to a large bowl or stand mixer (paddle attachment recommended), then whip for a minute or two. Then add the rest of the ingredients and mix at medium speed until the batter is even, scraping down the sides of the bowl. Pour cheesecake batter over graham cracker crust (or prepared spring form pan) and place in the oven.
Bake the cheesecake for 30-35 minutes. You will know it is done when the sides are set but there is a slight jiggle in the center. It will still look pale. Move the cheesecake to a wire rack and cool completely for about 1 hour. Refrigerate it for about 4 hours to allow it to set.
If the crust is browning too quickly, simply place a pie shield (or rim with aluminum foil) over the cheesecake and continue baking.
Top & serve. When ready to serve, drizzle it with dulce the leche. You can also add whipped cream, fresh fruit, or whatever your favorite toppings are. Use a sharp knife to slice, and serve with a cafecito or by itself. Enjoy!
Quick Note: Golden brown top = overbaked. A done cheesecake should not brown or become golden on top. It will still be pale but set. The sides become puffy, and the center has slight movement. Once you insert a toothpick, it comes out clean. An overbaked cheesecake is crumbly and dry rather than smooth and rich.
Variations.
For a homemade graham cracker crust, all you need is about 1 ½ cup of crushed graham crackers and 6 tablespoons of melted butter. I also highly recommend trying Maria Cookies for the crust. Mix it all together and pour it into a springform pan. Use the bottom of a cup or glass to evenly press the crust into the sides and bottom of the pan.
For this cheesecake recipe, many people opt for a blender or food processor to mix the ingredients. However, because of the high speed, this sometimes causes air bubbles that can create a layer of froth on top of the cheesecake. Still, if you have been successful using this blender method, feel free to do that instead!
In case you do not have heavy cream, you can use sour cream or evaporated milk as a substitute. The evaporated milk does not whip as well as the cream, but the condensed milk will add enough density to the cheesecake that you do not need to worry about it.
For the dulce de leche topping, you can buy the can or the squeeze bottle. I typically pour a good amount from the can and spread it over the top of the cheesecake but if you want to decorate or have less dulce, the squeeze bottle is a better alternative.
Storage.
Leftover cheesecake should be kept refrigerated and consumed within 5-7 days. Cheesecake can also be frozen for up to 2 months. To thaw, simply move to the refrigerator the night before consuming. Frozen cheesecake is great to make milkshakes and ice cream, too!
I hope you enjoyed this delicious Mexican cheesecake with Lechera recipe! I love how the simplicity of the recipe does not take away from the flavor and richness that is the result. Feel free to share how you liked it!
If you want to try other cheesecake recipes, feel free to check out this Exquisite Guava Cheesecake with Maria Cookies recipe. Also, if you are a fan of condensed milk, try THE BEST coffee with condensed milk recipe you will ever have.
As always, buen provecho from The Happy Wookiee!
Easy Mexican Cheesecake with Lechera | 3-Step Recipe
Equipment
- 1 Stand mixer or hand mixer
- 1 large mixing bowl
- 1 Wire rack
Ingredients
- 1 premade 9” graham cracker crust or 1 deep dish crust see notes
- 14 oz can sweetened condensed milk
- 8 ounces cream cheese softened
- 1/3 cup heavy whipping cream
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 can dulce de leche La Lechera
Instructions
Make Cheesecake Filling.
- Set the oven temperature to 350 degrees Fahrenheit.
- Add cream cheese to a large bowl and whip for a minute or two. Then at medium speed add and mix condensed milk, heavy cream, vanilla, and eggs one at a time. Mix until the batter is even, scraping down the sides of the bowl. (Paddle attachment recommended for the stand mixer).
- Pour cheesecake mixture over graham cracker crust (or prepared springform pan) and place in the oven.
Bake Cheesecake.
- Bake cheesecake for 30-40 minutes. It is done when the sides are set but there is a slight jiggle in the center. It will still look pale –do not be tempted to overbake it. You can do the toothpick test!
- Move the cheesecake to a wire rack and cool completely for about 1 hour. Cover and refrigerate the cheesecake for at least 4 hours to allow it to set.
Top & Serve.
- When ready to serve, drizzle it with dulce the leche. You can also add whipped cream, fresh fruit, or whatever toppings you prefer.
- Use a sharp knife to slice, and serve with a cafecito or by itself.
- ¡Buen provecho from The Happy Wookiee!
