INGREDIENTS

CHEESECAKE BASE
1-200 grams crushed graham cracker
2 tbsp sugar
½ cup melted butter
2-228 grams cream cheese, softened
¾ cup Angel Condensada
1-370 ml Angel All Purpose Creamer, chilled overnight
1 ½ tbsp unflavored clear gelatin
¼ cup water
DULCE DE LECHE TOPPING
½ cup sugar
2 tbsp butter
1-410 ml Angel Kremdensada, room temperature

PROCEDURE

1. In a bowl, combine crushed crackers, sugar, and butter. Mix well. Press mixture in the bottom of the cups or container. Set aside.
2. In another bowl, beat cream cheese and ¾ cup Angel Condensada and Angel All Purpose Creamer until creamy and fluffy. Set aside.
3. Combine gelatin and 1 tbsp water in small pot. Bring to a quick boil. Pour gelatin mixture to cream cheese mixture and fold gently.
4. Divide cream cheese mixture into prepared cups. Chill for 4 hours or overnight.
5. To make dulce de leche sauce, melt sugar in a saucepan over low heat until it turns into golden brown color. Turn-off heat and add butter. Quickly stir using a non-stick spatula or wooden soon. Add half can Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. You can tell if done when the sauce covers the back of your spoon Let cool and set aside. Transfer to a squeeze bottle if you like.
6. Top prepared cheesecake generously with dulce de leche sauce and chill again for 30 minutes to set. Serve and enjoy!