Jump to Main ContentJump to Primary Navigation

How to make the ultimate cheesecake

Gaucho restaurant.jpg
615x330_Taste of London.jpg

Cheesecake is one of those desserts that everyone loves and most people love to make. Quick, simple and totally delicious, it is is perfect for entertaining a crowd or for devouring solo.

To celebrate Stylist's food month, Fernando Trocca, group executive chef of Gaucho in London, shares his formula for an irresistable dulce de leche cheesecake...


Crockery: Churrasco plate


  • 110g caster sugar
  • 930g cream cheese
  • 420g dulce de leche
  • 3 eggs
  • 40g corn flour


  • 200g caster sugar
  • 200g chocolate cocoa powder
  • 200ml double cream
  • 200ml tap water


To make the filling:

Step 1: Place all ingredients into the robo coupe at one time, process until evenly smooth and incorporated together. Make sure there are no lumps.

Step 2: Take the moulds from the fridge (prepared with the biscuit base) and place an even amount of filling in each one.

Step 3: Place the moulds onto a baking tray, place the tray in the oven (middle shelf) and bake for 10 minutes at 130 degrees, until almost set.

Step 4: Take the tray out from the oven, place to one side until cooled down (below 5 degrees), then place into the fridge.

To make the base:

Step 1: Place all ingredients into a thick bottom sauce pan and heat slowly until boiling point (during the process continue to stir so as to ensure the chocolate does not burn). When the chocolate reaches boiling point continue to stir for two more minutes. Chocolate must reach a ribbon stage.

Step 2: Take off from the stove and pass through a fine sieve into a separate container.

Step 3: Leave to cool down to below 5 degrees and then store in the fridge.

Step 4: Remove the cheesecake from the metal ring (ensuring the tin foil has been discarded).

Step 5: Place the cheesecake into the middle of the plate and decorate with chocolate sauce and dulce de leche.

Step 6: Finally garnish with one portion of the coffee biscuit, (breaking a small piece off to crumble around the plate for a rustic feel as in the photograph).

Step 7: Serve immediately and enjoy.

Tickets are now on sale for the world’s greatest restaurant festival, Taste of London, which will return to London’s Regent’s Park between 21-24 June and celebrate the best of world class cuisine. To book tickets go to tastefestivals.com/london



How to make the perfect burger


Michel Roux Jr’s Iced Berry Soufflé


Spiced chocolate cake with raspberries



Five ways to get your fix this Chocolate Week

From whipping up your own cacao gravy to ordering artisan bars by Jenny Tregoning

12 Oct 2015

Three scrumptious recipes for budding vegan cooks

From aubergine curry to quinoa burgers by Hayley Kadrou

08 Oct 2015

Stylist goes behind the scenes at The Great British Bake Off

Who eats all the leftovers? We lift the lid on BBC One’s hit baking show by Katie O'Malley

07 Oct 2015

The new cupcake? Three mouthwatering marshmallow recipes

From pistachio praline to spiced gingerbread: by Amy Lewis

06 Oct 2015

Batch breakfast recipes to buy you more time in the morning

Never skip breakfast again. by Sejal Kapadia

01 Oct 2015

The world's most indulgent breakfast recipes

French toast roll-ups and double-stuffed Oreo pancakes by Amy Lewis

29 Sep 2015

How to make Eat Chic's legendary mini chocolate peanut butter cups

The ultimate sweet treat recipe

22 Sep 2015

Creamy smoothie bowls: recipes for the latest cult breakfast dish

Move over avocado. by Sejal Kapadia

16 Sep 2015

Recipes from Yotam Ottolenghi’s new cookbook

From courgette fritters to celeriac purée

11 Sep 2015

The Stylist Cake Off Competition Week 7

06 Sep 2015