DULCE DE LECHE CHEESECAKE
I'm originally from Paraguay, and dulce de leche reminds me of where I came from. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing. -Sonia Lipham, Ranburne, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl. , Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull. , Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour., In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan. , In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake.
Nutrition Facts : Calories 468 calories, Fat 28g fat (16g saturated fat), Cholesterol 104mg cholesterol, Sodium 327mg sodium, Carbohydrate 50g carbohydrate (37g sugars, Fiber 1g fiber), Protein 8g protein.
DULCE DE LECHE CHEESECAKE
Make and share this Dulce De Leche Cheesecake recipe from Food.com.
Provided by Mom2Rose
Categories Cheesecake
Time 1h30m
Yield 10 pieces, 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°.
- Wrap the outside of a 9-inch springform pan with foil.
- Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt.
- 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.
- Lower the oven temperature to 300°.
- Using a mixer, beat the cream cheese until softened, 2 minutes.
- Beat in the flour and remaining 1/4 teaspoon salt on low speed.
- Beat in the eggs and egg yolk, 1 at a time, on medium speed.
- Mix in 1 cup dulce de leche.
- 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.
- Transfer the cake to a rack; let rest for 15 minutes.
- Spread the remaining 3/4 cup dulce de leche over the warm cake.
- Refrigerate until ready to serve, then remove the springform and slice the cheesecake.
Nutrition Facts : Calories 401.5, Fat 30.6, SaturatedFat 15.2, Cholesterol 131.1, Sodium 397.1, Carbohydrate 24.8, Fiber 0.9, Sugar 7.3, Protein 7.8
CAFé CON LECHE AND CHOCOLATE CHEESECAKE
Categories Cake Coffee Liqueur Food Processor Mixer Cheese Chocolate Dairy Dessert Bake Cream Cheese Chill Party Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 10
Number Of Ingredients 22
Steps:
- For topping:
- Mix all ingredients in bowl. Press down on edges of cheesecake to even. Spoon topping over cheesecake. Bake 10 minutes. Transfer cheesecake to rack. Run small sharp knife around crust sides to loosen. Cool completely. Cover and chill overnight.
- For garnish:
- Dip spoon into melted chocolate. Wave from side to side over cheesecake, creating zigzag lines. Release and remove sides of springform pan. Spoon whipped cream into pastry bag fitted with large star tip. Pipe rosettes of cream around cake edges. Top with coffee bean candies if desired.
- For crust:
- Finely grind cookies, sugar and espresso powder in processor. Add chocolate and chop finely. Add butter and blend until moist crumbs form. Press crumbs onto bottom and up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides.
- For filling:
- Preheat oven to 350°F. Using electric mixer, beat cream cheese and sugar in large bowl until well blended. Combine coffee liqueur and espresso powder in small saucepan. Stir over low heat until coffee dissolves. Mix in vanilla. Add to cheese mixture and beat until smooth. Add eggs 1 at a time, beating just until combined. Pour filling into 2 bowls, dividing evenly. Melt chocolate in top of double broiler over simmering water, stirring until smooth. Stir chocolate into filling in bowl. Pour coffee filling into crust. Bake until partially set and crust forms on filling, about 25 minutes. Carefully spoon chocolate filling over coffee filling. Bake cheesecake until set on edges but center 2 inches still move slightly when pan is shaken, about 30 minutes. Transfer cheesecake to rack and cool 20 minutes. Maintain oven temperature.
DULCE DE LECHE CHEESECAKE
Recieved this from Taste of Home, and love but caramel and cheesecakes, so this is a natural to save. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing.
Provided by Bonnie G 2
Categories Cheesecake
Time 1h40m
Yield 1 cheese cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 inches up sides of prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
- Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
- Place springform pan in a large baking pan; add 1 inches of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull.
- Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour.
- In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
- In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake. Yield: 16 servings.
- Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.
Nutrition Facts : Calories 322.2, Fat 24.2, SaturatedFat 13.2, Cholesterol 93.2, Sodium 193.7, Carbohydrate 24.6, Fiber 0.9, Sugar 22.1, Protein 4.6
DULCE DE LECHE CHEESECAKE BARS (BON APPETIT)
These are easy to make and really great even without the fleur de sel, but use it if you like salty-sweet combinations. The recipe is from Bon Appétit Magazine (June 2010). Bars must be chilled before serving.
Provided by blucoat
Categories Bar Cookie
Time 1h30m
Yield 24 bars
Number Of Ingredients 13
Steps:
- FOR CRUST: Preheat oven to 350°F Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated.
- Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
- FOR FILLING: Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust.
- Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.
- FOR GLAZE: Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly.
- Refrigerate until chilled, about 1 hour (glaze will not be firm). (DO AHEAD: Can be made 2 days ahead. Cover; chill.)
- Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.
Nutrition Facts : Calories 227.7, Fat 16.8, SaturatedFat 10, Cholesterol 72.9, Sodium 141.7, Carbohydrate 16.4, Fiber 0.2, Sugar 12, Protein 3.6
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- Preheat oven to 350°. Pulse graham crackers in a food processor until fine crumbs form (you should have about 2 cups). Add raw sugar and salt and pulse just to combine. Add butter and pulse until mixture is the consistency of wet sand.
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- Preheat oven to 350°F. Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind shortbread cookies and pecans in processor. Add melted butter and process until crumbs are moistened. Press crumb mixture onto bottom (not sides) of prepared pan. Bake crust until golden, about 15 minutes. Cool crust completely on rack. Reduce oven temperature to 325°F.
- Using electric mixer, beat cream cheese in large bowl until smooth. Add mascarpone and flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula. Gradually add sugar and beat until smooth. Beat in vanilla and lemon juice. Add eggs 1 at a time, beating just until blended after each addition.
- Pour filling over crust in pan. Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan. Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 1 hour 15 minutes. Cool cake on rack 1 hour. Refrigerate uncovered overnight. DO AHEAD Can be made 2 days ahead. Cover and keep refrigerated.
- Arrange Candied Pecans decoratively atop cake. Cut cake into wedges. Serve with Dulce de Leche Sauce.
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