Cakes and Cheesecakes,  Dessert

Dulce de Leche Cheesecake

 

My two favourite sweet things are caramel and cheesecake.  Before making this Dulce de Leche Cheesecake I had never had caramel with cheesecake, but I had a feeling they would complement each other well.  Was I ever right!  This recipe combines a dense and creamy New York cheesecake with dulce de leche, a caramel made from condensed milk, popular in Latin America.  It has a brown sugar shortbread crust with pecan pieces, which complements the caramel and cheesecake flavours of the filling.  This recipe is decadent and delicious, and an unique spin on the traditional New York cheesecake.

 

 

 

 

Tips for Making Perfect Cheesecake

 

  1. Cream the butter and sugar sufficiently (Shortcrust Pastry):  Creaming the butter and icing sugar until lighter in colour and fluffy maximizes the amount of trapped air within the butterfat.  This increases the leavening of the shortcrust dough during baking, resulting in a lighter texture.
  2. Do not over-mix the dough: If the dough is over-mixed after the flour has been added too much gluten may develop.  This could cause the dough to shrink as it bakes or give the baked dough a tough texture.
  3. Make sure the filling is smooth:  Any lumps in the filling will result in lumps in the baked cheesecake.  To prevent lumps from forming in the filling, make sure the cream cheese and egg are at room temperature before mixing.  Also make sure the cream cheese/sugar mixture is smooth before adding the egg.
  4. Mix briefly once the egg is added: Mix the filling briefly once the egg is added.  If the batter is beaten too much after the egg is added the cheesecake may rise too much in the oven.  This can create a top that is not level and cracks in the cheesecake.
  5. Bake in a water-bath: Baking the cheesecake in a water-bath ensures that the cheesecake cooks slowly and evenly
  6. Prevent cracks during cooling: To prevent cracks from forming as the cheesecake cools, run a sharp knife around the crust in contact with the pan once the cheesecake is removed from the oven.
  7. Let the cheesecake rest:  Let the cheesecake rest in the refrigerator for a couple of days before serving to enhance its flavour and allow it to set fully.

 

 

Recipe Q & A

 

Q:  How can I get rid of lumps in my cheesecake filling? 

A:  Transfer the filling to a blender or food processor and blend until smooth.

Q:  How do I know when the cheesecake is baked? 

A:  The cheesecake is baked once the centre is set and the cheesecake jiggles like jello.

 

 

 

Dulce de Leche Cheesecake


Recipe By:        Blue Ribbon Eats
Servings:           ~12
Prep Time:       45 minutes
Baking Time:   ~45 minutes

 

 

INGREDIENTS

 

Shortcrust Pastry:

1 cup all-purpose flour

1/3 cup packed brown sugar

105g butter, at room temperature

¼ cup coarsely chopped pecans

 

Filling:

8 ounces cream cheese, at room temperature

6 tablespoon + 2 teaspoons white sugar

1 tablespoon all-purpose flour

30g egg, at room temperature

¼ cup heavy cream, at room temperature

1 teaspoon vanilla extract

 

Topping:

Dulce de leche


 

INSTRUCTIONS

 

Shortcrust Pastry:
  1. In the bowl of a mixer add butter and brown sugar.  Mix on medium-high speed using a paddle attachment until light and fluffy.  Add flour and mix on low speed just until blended.  Remove bowl from mixer.  Add pecans and fold in just until blended. 
  2. Grease the bottom and 2 inches up the sides of an 8 inch non-stick circular cake pan with butter.  Cut a circle of parchment paper the size of the bottom of the cake pan and a 2 inch strip of parchment paper that lines the inner circumference of the cake pan.  Place inside the cake pan.
  3. Press the shortcrust pastry dough into the bottom and 2 inches up the sides of the prepared cake pan.  Chill in fridge for ~30 minutes. 
  4. Bake crust at 350°F until light golden.  Let cool to room temperature. 

 

Filling & Topping:
  1. Place the cream cheese and sugar into the bowl of a mixer. Beat on medium speed using a paddle attachment until light and fluffy.  Add the cream and vanilla extract and mix until smooth.  Add the eggs and mix just until blended.  Add the flour and mix just until blended.  Pour the cheesecake batter into the cooled crust.
  2. Fill a piping bag fitted with a small, circular tip with dulce de leche.  To create the design in the image above, pipe a small dot of dulce de leche at the centre of the cheesecake.  Pipe a circle of dulce de leche around the dot, and subsequent circles to create a bullseye pattern.  Use the tip of a thin knife to create lines emanating from the dot at the centre of the cheesecake to the crust to create an attractive design.  Be sure to wipe off excess cheesecake/dulce de leche from the tip of the knife after each line.
  3. Place the cake pan in a water bath and bake at 325°F until the centre of the cheesecake is just set.
  4. Once out of the oven, run a sharp knife around the edge of the cheesecake to free it from the pan.
  5. Let the cheesecake cool to room temperature on a wire rack.  Refrigerate the cheesecake for a few days before serving to allow the flavor to develop.
  6. To serve, place the cheesecake in the cake pan in a hot water bath for ~15 minutes.  Unmold onto a serving dish.

 

 

 

Yields 12 servings

Dulce de Leche Cheesecake

45 minPrep Time

45 minCook Time

1 hr, 30 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

Shortcrust Pastry:

1 cup all-purpose flour

1/3 cup packed brown sugar

105g butter, at room temperature

¼ cup coarsely chopped pecans

Filling:

8 ounces cream cheese, at room temperature

6 tablespoon + 2 teaspoons white sugar

1 tablespoon all-purpose flour

30g egg, at room temperature

¼ cup heavy cream, at room temperature

1 teaspoon vanilla extract

Topping:

Dulce de leche

Instructions

    Shortcrust Pastry:
  1. In the bowl of a mixer add butter and brown sugar.  Mix on medium-high speed using a paddle attachment until light and fluffy.  Add flour and mix on low speed just until blended.  Remove bowl from mixer.  Add pecans and fold in just until blended. 
  2. Grease the bottom and 2 inches up the sides of an 8 inch non-stick circular cake pan with butter.  Cut a circle of parchment paper the size of the bottom of the cake pan and a 2 inch strip of parchment paper that lines the inner circumference of the cake pan.  Place inside the cake pan.
  3. Press the shortcrust pastry dough into the bottom and 2 inches up the sides of the prepared cake pan.  Chill in fridge for ~30 minutes. 
  4. Bake crust at 350°F until light golden.  Let cool to room temperature. 
  5. Filling & Topping:
  6. Place the cream cheese and sugar into the bowl of a mixer. Beat on medium speed using a paddle attachment until light and fluffy.  Add the cream and vanilla extract and mix until smooth.  Add the eggs and mix just until blended.  Add the flour and mix just until blended.  Pour the cheesecake batter into the cooled crust.
  7. Fill a piping bag fitted with a small, circular tip with dulce de leche.  To create the design in the image above, pipe a small dot of dulce de leche at the centre of the cheesecake.  Pipe a circle of dulce de leche around the dot, and subsequent circles to create a bullseye pattern.  Use the tip of a thin knife to create lines emanating from the dot at the centre of the cheesecake to the crust to create an attractive design.  Be sure to wipe off excess cheesecake/dulce de leche from the tip of the knife after each line.
  8. Place the cake pan in a water bath and bake at 325°F until the centre of the cheesecake is just set.
  9. Once out of the oven, run a sharp knife around the edge of the cheesecake to free it from the pan.
  10. Let the cheesecake cool to room temperature on a wire rack.  Refrigerate the cheesecake for a few days before serving to allow the flavor to develop.
  11. To serve, place the cheesecake in the cake pan in a hot water bath for ~15 minutes.  Unmold onto a serving dish.
7.8.1.2
41
https://evipatissier.com/2018/11/05/dulce-de-leche-cheesecake/

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:

Social media & sharing icons powered by UltimatelySocial
Facebook
Pinterest
Pinterest
INSTAGRAM