Tarta De Queso Recipe

Preheat the oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until evenly combined and the texture resembles wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then remove and let cool.

Reduce oven temperature to 325°F (160°C).

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

Add the sugar and continue to beat until well incorporated.

Mix in the sour cream and vanilla extract.

Add the eggs, one at a time, mixing on low speed until just blended. Do not overmix.

Pour the filling over the cooled crust and smooth the top with a spatula.

Tap the pan gently on the counter to release any air bubbles.

Place the pan on a baking sheet and bake for 55–65 minutes, or until the center is just set and slightly jiggly.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.

Remove from oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Once chilled, spread the dulce de leche evenly over the top of the cheesecake.

Sprinkle the chopped Marcona almonds over the dulce de leche.

Finish with a light sprinkle of flaky sea salt.

Release the cheesecake from the springform pan and slice to serve.