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Salted caramel cheesecake
  • Prep
    40 minutes
  • Total
    2+ hours
  • Serving

Liddells ‘Salted caramel’ lactose free cheesecake


1 litre Liddells Lactose Free Full Cream Milk
1¼ cups (300g) caster sugar
1 teaspoon fine salt, or to taste
¼-½ teaspoon baking soda (see notes)
1 cup (100g) almond meal
1 cup (100g) tapioca flour
¼ cup (60g) caster sugar
1 teaspoon vanilla bean paste
100g butter substitute, melted
3 tubs Liddells Lactose Free Cream Cheese (at room temperature)
3 extra large eggs
1 cup (240g) caster sugar
2 teaspoons vanilla bean paste
2 tablespoons fresh lemon juice
¼ teaspoon fine salt
24cm diameter springform tin
Stand mixer or hand beaters


Step 1


Place the milk and sugar in a large saucepan over a medium heat. Allow to heat, stirring intermittently, until the milk is just below bubbling, around 10 minutes.

Add the baking soda and stir to combine. It should bubble a little. Turn the heat down to a very low heat, add the salt, and continue to cook the mixture for around 50-70 minutes.  Stir it every once in a while to ensure the solids aren’t sticking the bottom as the mixture cooks. Skim off any bubbles or scum from the top as and when it appears.

Once the mixture thickens considerably, you should be able to create a temporary trail along the bottom of the saucepan with your spatula before the dulce de leche snaps back. At this point, stir much more regularly, keeping your eyes on the pot at all times. Dulce de leche does thicken a little as it cools. The mixture should easily coat the back of a spoon.

Once done, remove the dulce de leche from the heat. Gently pass it through a fine meshed sieve to remove the remaining bits and impurities. This can be done directly in a clean, dry jar, or whatever vessel you plan to use it in. Stores well in the fridge.

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