Dulce De Leche Cheesecake
Dulce De Leche Cheesecake
This is a fantastically dense and rich cheesecake, with a wonderful caramel flavor. To make it extra fancy, garnish with whipped cream, chocolate sauce, and chocolate lace.
For crust:
- 2 cups finely ground graham crackers (about half a box)
- 1/4 cup sugar
- 1 stick butter, melted
For filling:
- 4 8-oz packages cream cheese (32 oz total)
- 3 eggs
- 1 tsp vanilla
- 1 13-oz can dulce de leche
(or see recipe below)
- 1/4 cup heavy whipping cream
NOTE: Throughout the mixing process, the speed of your beaters will make a huge difference in the texture of the cheesecake. I prefer a rich, dense cheesecake, so I mix everything on low and just mix it long enough to get everything incorporated. If you prefer a lighter, whipped cheesecake, mix everything on high and for a longer time.
You will need a springform pan to make this cheesecake. We STONGLY
recommend that you get a leak-proof springform pan
Preheat oven to 325 F.
Combine all crust ingredients in a bowl with a fork until evenly moistened. Press into bottom (and up the sides) of a springform pan. Chill in fridge for 5 minutes, until set.
Soften cream cheese to room temperature. With electric mixer, beat on LOW speed until smooth and lump-free. Add dulce de leche and continue to beat on low until well incorporated, scraping the sides occasionally as you go.
Add vanilla and eggs (one at a time) while continuing to beat on low. As soon as last egg is incorporated, add cream and beat just until mixed, then stop. Pour mixture into pan on top of crust.
For best results, you'll need to bake your cheesecake in a water bath. To do this, place the springform pan into a larger pan and fill the outer pan halfway up the sides with hot water from the tap.
Bake at 325 F for 45 minutes. Remove from oven but leave the cheesecake in the water bath for 30 minutes. Then remove and cover loosely with waxed paper and refrigerate overnight.
Dulce De Leche
If you can't find dulce de leche in your grocery store, you can make
it at home. Please be VERY CAREFUL because this is a fairly dangerous
method!
Place an UNOPENED can of sweetened, condensed milk into a saucepan and cover it with water. Boil for 2-3 hours, taking care to keep the can covered with water at all times. Cool COMPLETELY before opening can.
Chocolate Lace
A simple technique for a garnish that will wow your friends
- wax paper
- semi-sweet chocolate chips
- plastic foodstorage bag
Put chocolate chips into bag and place bag (unsealed) in microwave. Heat just until chips are melted
Lay a sheet of wax paper out on counter.
Cut a tiny hole in one corner of the plastic bag and gather the rest into your hand. Squeeze the bag so that the chocolate comes out the hole. Drizzle the chocolate in a criss-cross pattern over the wax paper.
When cool, the chocolate can be broken or cut into shapes.
Stand chocolate lace upright in a dab of whipped cream.