Cheesecake and homemade dulce de leche

Preparation

1. To make the dulce de leche, we put the can of condensed milk to cook. If we use a pressure cooker, we will cover the pot with water and cook it for 30 minutes. If it is a normal pressure cooker it will need 90 minutes. In a traditional pot we will have to cook for 2 hours (the can in any case must always be covered with water). Remove the pot from the water after the time has elapsed and let it cool before opening it.

2. Preheat the oven to 160º C.

3. Grease the bottom of a rectangular refractory mold with butter.

4. Next, cover it with parchment paper, which is over the edges (to be able to pull them later) and pressing on the corners.

5. With a kitchen robot, we grind the sugar, cinnamon and cookies until it has the consistency of bread crumbs.

6. Add the melted butter and run the machine again until everything is incorporated.

7. Pour this mixture into the mold and cover the entire base, pressing with the back of a spoon or similar.

8. Bake for about 12 minutes, or until firm.

9. Mix the cream cheese, the eggs, the zest and the lemon juice and sugar in the glass of the food processor or blender.

10. Mix until well incorporated. It should have a smooth consistency. Pour this dough over the already cooked cookie base.

11. Put it in the oven and cook for 35-45 minutes, or until the center is almost firm (it will finish cooking outside).

12. Remove from oven and allow to cool completely before refrigerating for at least 3 hours.

13. Once firm, pour the contents of the can already turned into dulce de leche and enjoy...