Dulce de leche cheesecake


150g Butter

450g Digestive or ginger biscuits (make a conscious choice and buy palm oil free)

400g 50-70% milk/dark chocolate (Whittaker's or callebaut palm oil free chocolate)

200ml Cream

200g Sugar

200g Cream cheese

200g Mascarpone

300g Dulce de leche (readily available in supermarkets now)



  1. Melt the butter and crush the biscuits and combine. Put into your lined cheesecake tin and set in the fridge for at least 30 minutes.
  2. Meanwhile melt the chocolate in a double boiler and separately whip the cream until they have reached soft peak.
  3. Whisk in the cream cheese, mascarpone and sugar being sure not to over whip the mixture.
  4. After you have allowed the chocolate to cool slightly fold this into the cream mixture along with the dulce de leche.
  5. Now pour this onto the base, smooth the top and allow to set in the fridge for at least 4 hours.