Torta de Queso with Dulce de Leche: Cuban Cheesecake with Caramel

Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan with butter or non-stick spray, line the bottom with parchment paper, and wrap the outside tightly with two layers of aluminum foil to prevent water from seeping in during the water bath.

In a food processor, pulse the Maria cookies until they become fine crumbs. Add the melted butter and pulse until the mixture resembles wet sand. Press the crumbs evenly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 10 minutes, then set aside to cool while you make the filling.

In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese and sugar on medium speed until completely smooth and lump-free, about 3 minutes. Scrape down the sides of the bowl.

Add the eggs one at a time, beating on low speed just until incorporated after each addition. Mix in the sour cream, vanilla extract, orange zest, and cinnamon until fully combined. Avoid overmixing to keep the batter airy.

Pour half of the cheesecake batter into the cooled crust. Drop spoonfuls of half the dulce de leche over the batter, then pour the remaining batter on top. Dot the remaining dulce de leche over the surface. Use a knife or skewer to gently swirl the dulce de leche into the batter, creating marble-like ribbons without fully blending.

Place the springform pan inside a larger roasting pan. Pour boiling water into the roasting pan until it reaches halfway up the sides of the springform pan. Carefully transfer to the preheated oven and bake for 50–55 minutes, until the center is set but still slightly jiggly when gently shaken.

Turn off the oven and crack the oven door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath, discard the foil, and run a thin knife around the edge of the pan to loosen. Refrigerate for at least 4 hours or overnight before slicing.

Release the springform pan and transfer the torta to a serving plate. Slice with a knife dipped in hot water and wiped dry between cuts. Serve chilled or at cool room temperature, with extra dulce de leche drizzled on top if desired.