Mini Dulce de Leche Cheesecake

Homemade Dulce de Leche

Ingredients: (Makes 7 individual cheesecakes)

130g digestive biscuits (or any biscuits of your choice)
45g melted butter

Filling:

250g cream cheese, softened

60g caster sugar

6g corn starch

pinch of salt

1 egg

1/2 tsp vanilla extract

1/2 tsp lemon zest

70g Greek yogurt

1/2 cup dulce de leche, microwave for a few seconds to soften slightly (you can opt for store-bought dulce de leche)

• Line muffin pans with cupcake liners.
• Process biscuits in a food processor; add in the melted butter and mix to combine.
• Spoon biscuits crumbs into paper liners and press crumbs firmly over the base of the liners to form a crust.  Chill in the fridge while preparing the filling.
• Preheat oven to 135 deg C.
• Beat cream cheese on medium-low speed until smooth and creamy.
• Beat in sugar, salt and cornstarch until combined.
• Add in egg and beat on low speed until incorporated.
• Add in yogurt, vanilla extract and lemon zest; on low speed beat until just combined.
• Divide the mixture evenly among the prepared liners. Spoon about 1/4 tsp of Dulce de leche over cheesecake mixture and swirl gently with a toothpick.
• Bake for about 20 minutes (cheesecakes should be firm but a little wobbly in the centre).
• Cool the cheesecake on a wire rack, then refrigerate overnight.
• Before serving, spoon a little Dulce de leche on the cheesecake and sprinkle with some seasalt (optional).

I am submitting this post to the Best Recipes for Everyone - 

May 2015 Event (Theme:  My Favourite Desserts)

Organised by Fion of XuanHom's Mom and

Co-host by Aunty Young

This post is linked to the event, Little Thumbs Up organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by Cheryl of Baking Taitai.

This post is linked to Bake Along - 4th Anniversary Theme:  Cheesecake
hosted by Zoe of Bake for Happy Kids, Lena of Frozen Wings
and Joyce of Kitchen Flavours