Dulce de Leche, Pineapple & Lime Cheesecake

Make Dulce de Leche (1–2 days ahead)

1. Place the can of condensed milk on the trivet in an Instant Pot. Fill the pot with water, submerging the can fully with 2–3 cm clearance above it.
2. Pressure cook on High for 30 minutes, then natural release for a minimum of 15 minutes.
3. Cool completely in the water to room temperature (1–2 h) before opening. Stir until smooth. Refrigerate until needed.
   • If the dulce de leche firms up after chilling, gently warm it over low heat with 1–2 Tbsp water, stirring constantly until smooth and spreadable.

Prepare the Pineapple

1. Drain the canned pineapple thoroughly. Spread over several layers of paper towel and gently pat dry.
2. Cut into roughly 5–7 mm pieces if necessary. Spread onto a lined baking tray.
3. Roast at 190 °C for 15 minutes, just until lightly caramelized and excess moisture has evaporated.
4. Allow to cool completely.

Prepare the Crust

1. Preheat oven to 160 °C. Grease and line the base of a 9-inch springform pan. If using a water bath, wrap the outside tightly with two layers of heavy-duty foil (or use a silicone cheesecake bath).
2. Toast the cinnamon in a dry pan over medium-low heat for about 30 seconds until fragrant.
3. Crush the Marie biscuits into fine crumbs. Mix together the crumbs, toasted cinnamon, brown sugar, and salt. Pour in the melted butter and mix until evenly moistened.
4. Press firmly over the entire base and slightly up the sides (≈2 cm).
5. Bake for 10 minutes. Cool while preparing the filling.

Make the Filling

1. In a stand mixer with the flex-edge or paddle attachment, beat the cream cheese until completely smooth.
2. Add the light brown sugar and beat another minute until silky.
3. Add the eggs one at a time on low speed, mixing only until incorporated after each.
4. Add the vanilla, lime zest, lime juice, cinnamon, and salt. Mix just until combined.
5. Fold the cooled roasted pineapple through the batter using a spatula.
6. Pour the filling into the prepared crust.

(Optional) Swirl

1. Warm 60 g dulce de leche until just soft enough to spoon. Drop small spoonfuls across the surface of the filling.
2. Using a skewer or toothpick, gently swirl only the top layer. Avoid swirling deeply.

Bake

1. Place the cheesecake into a roasting pan. Pour boiling water halfway up the outside of the springform pan.
   • Tip: To avoid water leaking into the crust, place a tray of boiling water on the rack below the cheesecake instead of a traditional water bath.
2. Bake at 160 °C for 55–65 minutes, checking at 50 minutes. The cheesecake is done when the edges are set and the centre still has a gentle 2–3 inch wobble. Ideal internal temperature: 68–71 °C.

(Optional) Prepare the Garnish

1. Crush the Marie biscuits into coarse, uneven crumbs (avoid a fine powder).
2. Melt the butter in a non-stick pan over medium-low heat. Add the crumbs, cinnamon, and salt. Toast for 3–5 minutes, stirring frequently, until golden, fragrant, and crisp.
3. Transfer immediately to a plate and spread out to cool completely. The crumble will crisp further as it cools. Store in an airtight container at room temperature for up to 3 days.

Cool

1. Turn off the oven. Crack the door open about 10–15 cm and leave the cheesecake inside for 1 hour.
2. Remove from the water bath and cool to room temperature.
3. Refrigerate overnight (minimum 12 hours).

Finish and Serve

1. Remove the cheesecake from the springform about 30 minutes before serving.
2. Warm the remaining dulce de leche until pourable. Spread into a smooth 2–3 mm layer using an offset spatula or the back of a spoon. For a decorative finish, create a gentle spiral pattern while the dulce is still warm.
3. Finish with a very light dusting of cinnamon. If you made the garnish, scatter 1–2 tablespoons of crumble onto each dessert plate before placing the cheesecake slice on top.
4. Serve at cool room temperature.