WHAT IS DULCE DE LECHE CHEESECAKE RECIPES
DULCE DE LECHE CHEESECAKE RECIPE - MARCELA VALLADOLID ...
Growing up, I didn’t realize how unique it was to live on the border of the United States and Mexico. It wasn’t until I started doing interviews with the press that I actually began to appreciate just how cool it was that I would cross the international border every single day from Tijuana into San Diego to go to school. I’d spend half the day doing all of the normal things American schoolgirls did, and then it was back to Mexico to eat enchiladas and speak Spanish and live the life of a regular Mexican girl. There’s a particular quality that those of us who live on the border share; we can switch from being Mexican to being American in an instant just by scanning our surroundings. Not everybody has this superpower; it takes a very specific kind of upbringing to instill a deep pride in two very different cultures.Most folks feel forced to choose one identity or the other—like they’re being unpatriotic by embracing their duality. I’m one of the switchers; nobody can force me to choose! This particular quality has helped me create some of my most popular recipes, including this cheesecake. I take a traditional American recipe and add something like dulce de leche (caramelized cow’s milk, our Mexican version of caramel) to create a dish that’s appealing to Americans but also feels familiar to folks like me who have deeply rooted Mexican and Latin American traditions.The cheesecake itself is very straightforward—cream cheese, sugar, a graham cracker crust, and a water bath to ensure gentle heat; you know the drill. What’s fun here is the dulce de leche marbling. Earthy and less cloying than caramel, dulce de leche finds a gorgeous home in this creamy classic. It’s no-frills, but I’m a no-frills kinda gal. It’s simple perfection with a nod to my Mexican upbringing, a cheesecake that would be just as happily eaten on a deck overlooking the ocean in Coronado as at my dad’s house in Tijuana. It's fully comfortable in its own skin and on either side of the border. Just like me.
Provided by Marcela Valladolid
Categories Cheesecakes
Total Time 110 minutes
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Wrap 3 layers of aluminum foil around the outside of a 9-inch springform pan with 3-inch-high sides. Grease pan with butter. Combine graham crackers, 1/4 cup sugar, and salt in a food processor and pulse until crumbly. Add melted butter, and pulse until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake in preheated oven just until golden brown, about 15 minutes. Let cool completely. Reduce oven temperature to 325°F.
- In an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy. Add vanilla and remaining 1 1/4 cups sugar, and beat until combined. Add eggs, 1 at a time, beating until well combined after each addition. Add sour cream, and beat until smooth, about 35 seconds. Measure 1 cup filling, and place in a medium bowl. Add dulce de leche to filling in bowl; whisk until dulce de leche is fully incorporated into filling. Pour plain cheesecake filling into cooled crust. Drizzle dulce de leche filling over top. Using a knife, swirl to create a marbled effect.
- Set cheesecake in a large baking pan. Add hot water to baking pan to come 1 inch up side of springform pan. Bake until almost set (the center will move slightly when the pan is gently shaken) but not puffed, about 1 hour and 30 minutes.
- Let cheesecake cool at room temperature 2 hours. Cover loosely with plastic wrap, and refrigerate until completely cooled, at least 6 hours or preferably overnight. Garnish with sea salt, if desired.
DULCE DE LECHE CHEESECAKE RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 40 minutes
Prep Time 40 minutes
Cook Time 60 minutes
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, FatContent 28g fat (16g saturated fat), CholesterolContent 104mg cholesterol, SodiumContent 327mg sodium, CarbohydrateContent 50g carbohydrate (37g sugars, FiberContent 1g fiber), ProteinContent 8g protein.
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DULCE DE LECHE CHEESECAKE RECIPE | MYRECIPES
Dulce de Leche Cheesecake is the perfect finale to your holiday meal. Creamy cheesecake and rich dulce de leche topping make for an ideal pairing and will leave your guests wanting more.
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- Make topping: Mix sour cream, sugar and vanilla in a small bowl. Remove roasting pan from oven and increase temperature to 400°F. Spread topping over surface of cheesecake and drop teaspoons of dulce de leche over the top. Use a small, sharp knife to make decorative swirls. Return to oven and cook until top is set, about 10 minutes. Remove cake from water bath, peel off foil and transfer cake to a wire rack. Run a sharp knife around cake edge to loosen, then let cool for 30 minutes. Refrigerate uncovered until completely cool, then cover tightly with plastic wrap and refrigerate for at least 12 hours or overnight. To serve, loosen sides of pan and transfer cake to a serving plate. Cut wedges with a long thin knife, dipped in hot water and wiped clean between slices.
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DULCE DE LECHE CHEESECAKE RECIPE - OLIVEMAGAZINE
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In bowl of electric mixer on medium speed, beat cream cheese until fluffy, about 3 minutes. Add condensed milk; beat until smooth, 1 minute. Beat in eggs, vanilla and 3 tbsp. dulce de leche until combined, 3 minutes. Pour filling into prepared crust. Bake until golden brown and set, but still wiggly in the middle, 45 – 55 minutes.
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Jan 29, 2015 · Add the eggs one at a time, stopping the mixer between each addition to scrape down the sides of the bowl. Mix in the 1 cup of dulce de leche, vanilla, and salt. Scrape the batter into the prepared pan and bake for about 55 minutes, until the cheesecake appears to be just set in the center.
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Dec 26, 2013 · To make the dulce de leche topping: In a medium bowl, mix the sour cream with the dulce de leche until combined. Adjust the oven rack to the lower third of the oven and preheat to 350°F. Remove the springform pan from the refrigerator. Gently spread the cream cheese filling evenly, trying not to ...
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Jan 29, 2015 · 6. When the cake has cooled to room temperature, warm the dulce de leche and cream or milk is a small saucepan over very low heat, stirring until smooth. Remove the outside of the springform pan from around the cake. Spread the dulce de leche topping over the cheesecake, pushing it right to the edge of the cake.
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