Denise says:

This vanilla and dulce de leche cheese cake certainly has the wow factor for the ultimate in Shavout cheese cake indulgence! Make it when you have a lot of guests as it is quite rich and does serve 12 people. Dulce de leche (the name means 'sweet milk') is a traditional dairy product from Argentina. It is used as a topping for ice cream or fresh fruit, like bananas and as a filling for cakes like this cheese cake. Thick and intensely flavoured, it should be slightly warmed to make it pourable.

Ingredients:

For The Base
225g digestive biscuits
125g melted butter

Filling
675g Full Fat Cream cheese
200g light brown muscavado sugar
2 tablespoons vanilla essence
50g plain flour
175ml dulce de leche
2 eggs

Toffee Sauce
120g caster sugar
120g butter
Pinch of salt
100ml double cream

Method

1) Line a 22 cm spring form tin with baking parchment paper.
2) Pre- heat the oven to 200 C / 400 F/ Gas mark 6.
3) Pulse the biscuits in the food processor into fine crumbs.
4) Mix thoroughly with the melted butter.
5) Press on to the bottom and 3 cm up the sides of the prepared tin.
6) Bake for 15 minutes. Remove and set aside.
7) Using an electric mixer, whisk the cream cheese, brown sugar, vanilla essence, flour and dulce de leche together until smooth and well blended. Add the eggs one at a time and whisk briefly to combine.
8) Pour this mixture over the cooked biscuit base
9) Reduce the oven temperature to 160 C/ 325 F. Bake for 1 hour or until set.
10) Turn the oven off but leave in the oven to cool.
11) Remove and refrigerate 6 hours or overnight.
12) Remove the cake from the tin and place onto a serving plate.
13) To make the toffee sauce, melt the sugar with 3 tablespoons of water in a small saucepan until the sugar has dissolved. Increase the heat and cook without stirring until it starts to caramelise and the sugar becomes golden brown. Remove from the heat, add the butter, pinch of salt then the cream stirring continuously until well blended. Set aside and cool for about 10 minutes.
14) Pour the toffee sauce onto the cheese cake and spread evenly.
15) To cut run a knife under hot water, wipe it dry and cut the cake into slices.

To serve the stylish way: Dust the plate with cocoa powder