Nestle Dulce De Leche Cheesecake Recipe Recipe For Hand

DULCE DE LECHE CHEESECAKE

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.

DULCE DE LECHE CHEESECAKE

Steps:

• Heat oven to 350ºF.
• Beat cream cheese and 1/4 cup sugar in large bowl with mixer until blended. Add dulce de leche and sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour into 9-inch springform pan sprayed with cooking spray.
• Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Meanwhile, cook remaining sugar in medium saucepan on medium heat 4 min. or until melted and golden brown. Remove from heat. Stir in cereal; spread into thin layer on baking sheet. Cool.
• Top cheesecake with COOL WHIP and cereal mixture just before serving.

NO BAKE DULCE DE LECHE CHEESECAKE

Steps:

• Start out making the Almond Brittle Line an 8″ x 8″ pan with aluminum foil
• Add butter and sugar to saucepan and heat over medium heat, stirring occasionally.
• Continue cooking and stirring until mixture is golden brown.
• Stir in the toasted almonds, vanilla extract and salt into the butter mixture and pour out onto aluminum foil. Let it sit at room temeperature and harden, roughly 10 minutes.
• Once hard, break it up into big and small pieces with a rolling pin. Store in an airtight container until needed.
• To make the Cheesecake: Blend the biscuits and pretzels in a food processor until ground to fine crumbs, and combine with melted butter. Cover the bottom of a 8 or 9 inch springform with the mixture and put in the fridge while preparing the filling.
• Using a food processor, blend the cream cheese and dulce de leche until smooth.
• Pour in the whipping cream, vanilla and salt; continue blending until your mix has thickened up well.
• Pour 1/2 the batter over the prepared crust, scatter on a generous amount of Almond Brittle and then top that with the rest of the cheesecake mix.
• Cover with plastic wrap and keep in the fridge overnight. (because the cheesecake does not contain gelatin, it's best left overnight to set and firm up)
• Decorate the cheesecake with whipped cream, dulce de leche and some brittle on top.
• Store the cheesecake for up to 3 days in the fridge. It also freezes well. Decorate with more lovely things on top to create an impressive dessert.
• (For this recipe fresh dairy cream is best. When you use other types of cream you may need to use gelatin or agar agar to set it. follow the instructions on the pack for your gelling agent).

DULCE DE LECHE CHEESECAKE SQUARES

Steps:

• Make crust:
• Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.
• Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.
• Make filling:
• Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften.
• Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.
• Glaze cake within 2 hours of serving:
• Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.
• Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut.
• *Available at specialty foods shops and Cooking.com.