DULCE DE LECHE "San Ignacio" CHEESECAKE (The easy way)

10 portions

Preparation time: 25 minutes
Chilling time: 3-4 hours

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180 g digestive biscuits 75 g melted butter (preferably unsalted) 10 g powdered gelatine 1 cup very hot water 500 g soft cheese (i.e. Philadelphia) 50 g sugar Grated rind of 1 lemon 220 g Dulce de Leche San Ignacio 18 cm loose base cake tin

• Butter the tin.
• In a plastic bag, crush the biscuits with a rolling pin until they resemble fine breadcrumbs.
• Add the melted butter and mix well. Cover the tin base with the biscuit mix, pressing down well to achieve a compact, even layer. Chill in the fridge for 15 minutes.
• Now pour the gelatine into the cup of water and whisk briskly until completely dissolved. If the water cools down before the gelatine has dissolved, place the cup in a small pan filled with water and on the hob, stirring constantly until ready, but be careful not to let it boil.
• Beat together the soft cheese and sugar and add the lemon rind.
• Pour the gelatine gradually into the preparation and mix well.
• Transfer 2/3 of the filling onto the biscuit base, forming and even layer and chill in the fridge for 1 hour.
• In the meantime, combine the rest of the soft cheese mix with the Dulce de Leche and keep in the fridge until needed.
• After the hour has passed, carefully pour the Dulce de Leche mix over the chilled cake. Return to the fridge for at least 3 more hours before serving. Remove cheesecake from the tin and place on serving dish, sprinkle with icing sugar and keep in the fridge until ready to serve.

Tip: before removing the cake, wet a dishcloth with hot water and wrap around the tin for a 4 or 5 seconds, to loosen its sides from the mould.

This cake can be frozen. Thaw thoroughly in the fridge for 12 hours before serving or for 2 hours at room temperature.