Friday, June 7, 2013

Dulce de leche Cheesecake

Now, I hardly make cheesecake. It isn't because it takes awhile to make it. It really isn't hard to make. I don't even mind if the top cracks since it doesn't affect the taste. It just means that I will have to make some kind of topping. The problem for me with cheesecake is it tastes soooooo good. I just want to eat it all so I have to share to get it out of the house fast. Well, this cheesecake is very rich especially with dulce de leche in it but it is soooooo good.
Dulce de leche Cheesecake
Crust: 8 oz. vanilla wafer cookies (about 2/3 of the box) 1/2 cup sugar 1/4 tsp salt 8 Tbsp unsalted butter, melted
  1. Preheat the oven to 350 degrees. 
  2. In a food processor, finely ground the vanilla wafer cookies.
  3. Add the sugar and salt. Pulse a couple of times.
  4. Add the melted butter and mix together.
  5. Press the crust mixture into the bottom of a buttered 9 1/2 inch pan. Set aside.
3 (8 oz.) packages of cream cheese, softened
1 cup sugar
3 eggs
1 Tbsp vanilla extract
1/2 cup dulce de leche plus more for topping

1 1/4 cup chocolate chips
1/3 cup heavy cream

  1. In a large bowl, mix the cream cheese, sugar, eggs, and vanilla extract until creamy.
  2. Add the 1/2 cup dulce de leche to the cream cheese mixture. Mix well.
  3.  Pour the cream cheese mixture over the crust.
  4. Bake the cream cheese for 40 minute or until the edges are puffed and the center is set.
  5. Remove from oven and allow to cool at room temperature for several hours.
  6. In a microwave safe bowl, melt the chocolate chips with the heavy cream. Stir about very 30 seconds until the chocolate chips are melted.
  7. Allow the chocolate ganache to cool for about 2 minutes before pouring over the cooled cheesecake.
  8. Drizzle a little dulce de leche over the top of the chocolate ganache.
  9. Allow the chocolate ganache to set for several hours before serving. 
Recipe adapted from Roxana's homebaking.

One year ago.................I made Skillet Lasagna.
Did you already know....
-In 1872, William Lawrence of Chester, NY purchased a factory and was reproducing Neufchatel but created a creamier version.
-Mr. Lawrence called his creamier version cream cheese and began to distribute it in foil wrappers.
-The cream cheese was distributed under the Empire company but was later renamed Philadelphia cream cheese.

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