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Dulce De Leche Cheesecake and Almond crusted Pie

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For the pie crust
3/4 cup All purpose flour
1/4 cup Ground almond(toasted) more for garnishing
1/4 cup Farmers cheese
1 Egg yolk
3 table spoon Cold butter
a pinch Salt
2 tea spoon Cold milk
For cheesecake filling
3/4 cup Farmers cheese
3 table spoon Fresh Cream
5 table spoon Dulce de leche more or less to taste
1 Egg
2 to 3 drops Almond extract
2 tea spoon Vanilla Extract
a pinch Salt

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Dulce De Leche Cheesecake and Almond crusted Pie


  • For the pie crust

  • For cheesecake filling





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For pie crust

  1. Break the farmers cheese using a fork or food processor  really well (farmer’s cheese are little crumbly)
  2. Toast and grind the almonds.
  3. Take all the ingredients for the pie crust except milk in a bowl, and keep it in the freezer for 5 to 10 minutes (all the ingredients has to be really cold for the better pie crust).
  4. Using a food processor or hand, mix in all the ingredients and make the dough. (Dough will be little sandy like texture, that’s how it should be). Add the milk if you feel the dough is too dry and need it to bind together. I added 2 tea-spoon, you may need more or less depends upon the flour used.
  5. Place the dough in an aluminium foil and make a disk and refrigerate it at least 1 to 1:30 hours or over night.

For Cheesecake filling

  1. In a food processor, add farmer’s cheese and fresh cream and process it until you get a smooth texture.
  2. In a bowl, take cream & cheese mixture and rest of the other ingredients for the cheese cake filling.
  3. Using a hand mixer, combine it really well until smooth. Add the dulce de leche, as per your taste.
  4. Please take care while adding almond extract, because it has very strong flavor and over doing it will spoil your dish.


  1. Preheat your oven at 180 ° C.
  2. Roll the prepared dough into 7-8″ round shape approximate.
  3. Place the dough over the dish (I used tart tin) and simply roll the rolling-pin over it (which helps to cut out the excess dough neatly).
  4. Pour the prepared cheesecake filling in it .
  5. Place it in the preheated oven and bake for 35 to 45 minutes. (Please check at 35 minutes, each oven may vary) until the centre of the cheesecake comes out clean.
  6. Not to worry when the cheesecake puff up, it will settle down when it cools down.
  7. Decorate it with ground almonds.
  8. It will be easier for you to Cut the cheesecake pie when it cools down completely.
  9. Enjoy!!!!!

Tips & Tricks


  • You can substitute farmer’s cheese with ricotta/cream cheese or even indian cottage cheese (paneer). If using paneer, try to use home-made, usually store-bought used to be little more Tangier.
  • I used tart tin for baking it, pie dish works best. (I don’t own a pie dish).


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