- 40 minutes
- 2+ hours
|FOR THE ‘SALTED CARAMEL’:|
|1 litre Liddells Lactose Free Full Cream Milk|
|1 ¼ cups (300g) caster sugar|
|1 teaspoon fine salt, or to taste|
|¼-½ teaspoon baking soda (see notes)|
|FOR THE CHEESECAKE BASE:|
|1 cup (100g) almond meal|
|1 cup (100g) tapioca flour|
|¼ cup (60g) caster sugar|
|1 teaspoon vanilla bean paste|
|100g butter substitute, melted|
|FOR THE CHEESECAKE:|
|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|
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.
Preheat the oven to 180°C. Grease and line a 24cm diameter springform tin.
Mix together all the dry ingredients for the cheesecake base, followed by the melted butter substitute. Combine well, and then press the mixture firmly into the lined tin.
Poke a series of fork holes in the base to allow air to escape, and then place in the oven for 20-25 minutes. Once cooked, place on a baking tray (for easy lifting in and out of the oven) and set aside to cool while you prepare the cheesecake.
Place the room temperature cream cheese in the bowl of your stand mixer with the whisk attached. Beat the cream cheese for a couple of minutes until it is completely smooth.
With the whisk still beating, add the sugar and continue until the mixture is smooth. Add the eggs one at a time, beating until incorporated well. The mixture should look voluminous and smooth.
Add the lemon juice, vanilla bean paste, salt and mix well.
Pour the cheesecake batter onto the cooked cheesecake base on the baking tray. Gently place into the oven, and cook for 60 minutes, or until the outside is browned but there is still a jiggle in the centre.
Allow the cheesecake to cool completely before running a knife around the edge of the tin. From there, you can remove the springform ring and base.
Refrigerate cheesecake overnight, or for at least 3-5 hours.
Upon serving, top the cooled cheesecake with dulce de leche and sprinkle with a few sea salt flakes.