For the crust:
Digestive biscuits/ graham crackers (atleast 1 pack)
4 tablespoons melted butter
For the cheese cake filling:
1 teaspoon unflavoured gelatin powder
¼ cup milk
220 gms cream cheese
1 ½ cup dulce de leche
Make the crust
1. Preheat the oven to 180°C. Start to heat a large pan of water.
2. For the crust. Bash the biscuits into crumbs and then mix in the butter till you have a crumbly slightly moist mixture.
Note: I find the easiest way to crumble biscuits is to pop them in a plastic bag and then pummel them with a rolling pin.
3. Line your baking tin with your crumb mixture and bake for ten minutes till golden. Take out the crust and let it cool.
Make the filling
While the crust cools, put together the filling.
1. Sprinkle the gelatin over the small bowl of milk and let it sit.
2. Blend the cream cheese till it’s softer. Add the eggs in one at a time and keep whisking. Add the milk mixture and the dulce de leche and whisk till smooth.
3. Pour the filling into the crust. Now place the dish with the cheesecake into a larger baking dish. Pour the boiling water into the larger dish making a water bath for the cheesecake.
4. Very very carefully (I got my brother to do this) place both dishes into the oven and bake for about 40 minutes or till the centre is firm. Remove and cool for at least a couple of hours.
Foodnotes: If you’re not tired yet, you can put a glaze on top of this – blend a fruit jam with some (compatible tasting) fruit juice and heat OR melt some chocolate with milk and butter to make a quick ganache and pour over the cheesecake.