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25 January, 2017

Dulce De Leche Cheesecake

Posted in : All, Desserts on by : hdcook

I think most of my friends and family know that I have a sweet tooth ( if you haven’t notice in my blog LOL) I mean it would be really hard not to with all the sweet and confectioneries in my kitchen on a weekly basis, its really bad but I cant help it. I since I was a kid moving to California from The Island of Philippines had a thing for cheesecake, it was first introduce by my Aunt that I traveled with, it was delicious, creamy and sweet and rich in flavor that it became this comfort dessert for me because of that memory and ever since that time Cheesecake has been my all time favorite  dessert, this Dulce De Leche Cheesecake is right up there with some of my favorite cheesecake flavor, its milky, creamy caramel like and when you take a bite out of it, its smooth, I gotta tell ya~Dulce De Leche is made for cheesecake, together they just sing heavenly in your mouth and its not too rich or too sweet, my dulce De Leche Cheesecake is the perfect balance of sweetness.

Dulce De Leche Cheesecake

Yield: 12 Slices

Ingredients

  • Vanilla Wafer Crust:
  • 10 oz Nilla wafers
  • 3 Tablespoons granulated sugar
  • 1/4 Teaspoon kosher salt
  • 10 Tablespoons unsalted butter melted
  • Dulce De Leche Cheesecake:
  • 3 Block Cream Cheese, room temperature(24oz)
  • 1/2 Cup Sour Cream
  • 1/3 cup plus 3 Tablespoon granulated sugar
  • 3 Large Eggs, room temperature
  • 1 Tablespoon good Vanilla extract
  • 1/4 Teaspoon kosher salt
  • 1 14oz Can of Dulce De Leche, divided (homemade with sweetened condense milk of Store bough)
  • Sea Salt(optional) for sprinkling

Instructions

  1. ****To make homemade Dulce De Letche****(optional)
  2. Preheat oven to 425 Degrees, pour 14oz sweetened condense milk into a 9 inch deep pie plate tightly covered with foil into a roasting pan filled with hot water 1 inches from the side of the pie plate and bake for 45 minutes, check water and add more as needed and continue to bake for another 45 minutes till sweetened condense milk is thick and brown.
  3. Crust:
  4. Preheat oven to 350 degrees, wrap 9 inch springform pan with heavy duty aluminum foil or foil tightly, set aside, in a food processor, pulse nilla wafer till fine grounds, pulse in sugar and kosher salt and transfer to a medium bowl, pour melted butter and mix till evenly moistened, Press into bottom and up the sides of the pan and refrigerate to set.
  5. Dulce De Leche Cheesecake:
  6. Place a Roasting Pan in the middle rack of oven on a preheated 350 degree oven, boil water on a kettle and set aside. On a Stand mixer or hand mixer, beat cream cheese and sugar on medium speed till light and fluffy, add 3/4 cups of dulce de leche(saving 1/4 cup for topping) and sour cream and mix till combined, add vanilla extract, salt. Beat eggs in one at a time on low speed untill just combined, pour over prepared pan evenly, take roasting pan out of the oven and place cheesecake in the middle of the pan, pour hot water up the sides of the pan about 1 inch and bake in the middle of the oven for 65-70 minutes, until the cheesecake is set and slightly wobbly in the middle. Transfer cheesecake to a cooling rack, remove foil and let it cool for 30 minutes, run a knife around the edges to loosen cheesecake. Let it cool completely in fridge for 2-4 hours, Spread the remaining 1/4 cup of dulce De Leche on top and garnish slices with a sprinkle of Sea Salt.
  7. Cooks Note: If making dulce de letche by condense milk method, you will use the whole 14oz can of dulce de leche for this recipe.
http://thenovicecook.com/?p=1475

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