You can buy jars or cans of dulche de leche, but it is very easy to make your own, as I did for this cheesecake.
Simply put a 400g can of sweetened condensed milk into a saucepan with water almost to cover the can, bring to a boil,
cover and simmer for 3 hours! Make sure the pan doesn’t boil dry! Let it cool before opening.
For the base, crush 200g digestive biscuits in a food processor and stir in 75g melted butter and a ½ tsp cinnamon.
Press this into a 23cm springform tin and bake in a 200°C oven for 10 minutes. Remove from the oven and let cool.
For the filling, mix 700 g cream cheese with 150 ml sour cream and beat until fluffy. Beat in 200 g caster sugar,
2 Tbs plain flour and 2 tsp vanilla extract, then add the cooled dulche de leche and mix well again. Finally, beat
in 4 eggs, one at a time, until the mixture is smooth and creamy, then pour this into the springform pan, smooth
the top and bake for an hour in 160°C oven. The centre should still be a bit jiggly – it will firm up after chilling.
When cool refrigerate for a few hours before serving with raspberries and some whipped cream flavoured with orange zest.