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!
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!
Notes
If you want to make your own graham cracker crust, all you need is about 1 ½ cup of crushed graham crackers, and 6 tablespoons of melted butter. Mix it all together then use the bottom of a cup or glass to evenly press the crust into the sides and bottom of the pan.
If you do not have heavy cream at hand, you can use sour cream or evaporated milk as a substitute. The cheesecake will still be dense and have a creamy texture after baking.
For this cheesecake recipe, many opt for a blender 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!
If the crust is browning too quickly, simply place a pie shield (or rim with aluminum foil) over the cheesecake and continue baking.
A cheesecake baked properly will not become golden brown, but remain pale. An overbaked (golden brown) cheesecake will fall apart and lose its creamy texture upon slicing.
Cool the cheesecake completely before refrigerating it. Sudden temperature changes cause cracks and dips on the cheesecake.
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!