Belgian Cheesecake Recipe

Prepare the Crust

Preheat your oven to 175°C (350°F).

In a food processor, pulse the Belgian cookies until finely crushed. Transfer the crumbs to a mixing bowl.

Melt the unsalted butter and mix it with the crushed cookies and sugar in the bowl until well combined.

Press the mixture firmly into the bottom of a springform pan to form an even crust. Bake in the preheated oven for 10 minutes.

Remove from oven and let cool while preparing the filling.

Make the Filling

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Gradually add the sugar and continue beating until well combined.

Add vanilla extract and mix well.

Add eggs one at a time, mixing well after each addition until fully incorporated.

Finally, fold in the dulce de leche until evenly distributed.

Pour the filling over the cooled crust and smooth the top.

Bake in the oven for 50-60 minutes, or until the center is set and slightly jiggly.

Turn off the oven and leave the cheesecake inside for an additional hour. Then remove and let cool to room temperature.

Refrigerate for at least 4 hours, or overnight, to set completely.

Prepare the Topping

Before serving, whip the cream in a mixing bowl until stiff peaks form.

Spread or pipe the whipped cream on top of the chilled cheesecake.

Drizzle the additional dulce de leche on top of the whipped cream.

Sprinkle chocolate shavings over the top for garnish.