Dulce de Leche Cheesecake

Delicious Down to the Very Last Bite


Earlier today, I told you about how I accidentally passed out before dessert at a dinner party I was hosting. Embarrassment aside, the worst part was not being able to taste the dulce de leche cheesecake I made! What was left of it is pictured at left.

When I saw the recipe in the current issue of Everyday With Rachael Ray, I knew I had to make it. The crust is a mixture of crushed shortbread cookies, almonds, and brown sugar. The smooth and creamy filling is a perfect blend of luscious cream cheese and sweet caramel. To take a look at the recipe please read more.



Dulce de Leche Cheesecake
From Silvana Nardone

One 10-oz. box shortbread cookies, such as Lorna Doone
1/4 cup blanched almonds, toasted
2 tbsp. brown sugar
1/2 tsp. salt
4 tbsp. unsalted butter, melted
Two 8-oz. packages cream cheese, at room temperature
3 tbsp. flour
2 large eggs plus 1 large egg yolk
1 3/4 cups dulce de leche or other caramel sauce
Boiling water, for baking

  1. Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with foil.
  2. Using a food processor, finely chop the cookies, nuts, brown sugar, and 1/4 teaspoon salt
  3. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool.
  4. Lower the oven temperature to 300°F.
  5. Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed.
  6. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.
  7. Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
  8. Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake.
  9. Refrigerate until ready to serve, then remove the springform and slice the cheesecake.

Serves 10.

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