Dulce de leche Cheesecake Dulce de leche Cheesecake Israeli Kitchen Dulce de leche Cheesecake (Photo: Taylor Crockett/Shutterstock)

Cheesecake with dulce de leche and whiskey glaze

This thick and creamy dessert (with a touch of alcohol) hits all the right notes.

  • Yield: Serves 8
  • Prep time: 20 minutes
  • Cook time: 45 minutes

I got back from the supermarket in one piece, for which I do render thanks. Dairy madness has descended upon the population of Israel, and only the lactose-intolerant will be spared. Be warned…

If you like your cheesecake creamy and rich, this one’s for you. The shot of booze lightens the ensemble and adds a touch of luxury.


    For the crust

  • 2/3 cup of granola cookies or cookie of choice
  • 3 1/2 tablespoon butter
  • 1/2 teaspoon cinnamon
  • 2 tablespoons sugar, more or less to taste
  • For the filling

  • 2 cups of any soft, creamy white cheese
  • 2 eggs
  • 1 cup sugar
  • 1 teaspoon vanilla essence
  • 1/2 cup dulce de leche
  • For the topping

  • 1 container of 15% sour cream
  • 1 tablespoon sugar
  • 1 teaspoon vanilla essence
  • 1/4 cup dulce de leche, minus 2 tablespoons
  • For the glaze

  • The 2 tablespoons dulce de leche reserved from above
  • 2 tablespoons whiskey


Make the crust

Melt the butter.

Crush the cookies in a food processor with the cinnamon.

Combine the butter and cookie crumbs and add sugar if your taste so dictates. Mix well.

Spread the crumb mixture in a 9″ round cake pan and level it out with your fingers. Put the pan aside.

Make the filling

Combine the cheese, eggs, sugar and vanilla. Mix well.

Pour the filling onto the crust.

Take spoonfuls of the dulce de leche and plop it down in pieces all over the filling.

Draw a knife through the filling a few times to distribute the dulce and marble the cake.

Bake for 35 minutes at 340° F (170° C). It will be firm but still tender, maybe a bit wobbly in the middle.

Make the topping

Mix the sour cream, vanilla essence and sugar. Add the larger part of the dulce and mix again.

Spread this topping over the cake as soon as the cake is ready.

Mix the reserved 2 tablespoons of dulce with the 2 tablespoons of whiskey. It will blend; just keep mixing.

Drizzle it over the surface of the topping.

Either leave it like that or draw a knife gently over the topping/glaze to marble it (you’ll feel the firmness of the cake underneath – try not to cut it).

Bake the cake another 10 minutes.

Allow the cake to cool, then refrigerate it 6-8 hours before serving.

All you need with this is a cup of espresso followed by an hour of exercise.

Related Topics: Baking, Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen