Dulce de Leche Cheesecake Recipes

Do you know what "dulce de leche" means? It means sweet milk and it is a traditional milk product from the country of Argentina. It is often used for a topping on ice cream or cakes and a host of other desserts. Dulce de leche should be slightly warm to be pourable. When used in conjunction with cheesecake batter, it gives a very intense caramel flavor to the cheesecake. This cheesecake recipe is not for the beginner but perfect for someone who has made cheesecakes for awhile. What the heck? If you are a newcomer to baking cheesecakes, give it a try. Even if it doesn't look perfect, it will taste great. Dulce de Leche Cheesecake recipes actually sound harder than they actually are.

This cake uses a nine inch spring form pan. Lightly butter the pan before using it. The crust is very simple. Mix 1 cup crushed vanilla wafers and three tablespoons of melted butter. Add two tablespoons of sugar. If the mixture seems too dry, add another tablespoon of melted butter. Pour the crust mix into the spring form pan. Pat the crust into the bottom of the pan and up the sides as much as possible. It doesn't have to be perfect. Only machines make a perfect cake. This is home made remember. Bake the crust at 400 degrees for ten minutes. Remove the pan from the oven and cool. Do not put the cheesecake in the pan until it has cooled.

Make sure that all of your ingredients are room temperature. If you are afraid to let the milk get room temperature, that should be fine. The cream cheese must be at room temperature or you can mix it. Take the cream cheese out of the package and cut it up into small pieces so that mixing will be easier.

Reset your oven to 325 degrees. The filling is quite simple. Using an electric mixer on medium beat three eight ounce packages of cream cheese, one cup sugar, and two tablespoons all purpose flour until the mixture is smooth. Add two teaspoons vanilla and beat until the mixture is smooth. Add three eggs one at a time. Be sure to beat the mixture until each egg is incorporated before adding the next egg. Add one third cup whole milk and beat until the milk is completely incorporated. Don't substitute non fat milk. This cheesecake already has a million calories. The low fat milk will ruin the cheesecake.

Take one half cup of the cheesecake batter and pour into a small bowl. Add the Dulce de Leche sauce and stir until the mixture is combined. The Dulce de Leche sauce recipe will follow. Pour plain batter over the pre-made crust. Top with the dulce de leche batter you mixed previously. You will need to use a spoon for this. Don't worry about how this part looks because you are going to use a knife to gently swirl the batter into the cheesecake batter. This process makes a beautiful pattern in the cheesecake.

Bake in the pre-heated oven for forty-five to fifty-five minutes or until the center is almost set. Remove the pan from the oven and put it on a wire rack. After ten minutes, run a sharp knife along the side of the spring form pan to loosen the cheesecake. Do not take the side off at this point. Let cool at least forty-five minutes and cover and put the cheesecake into the fridge. Let the cheesecake cool over night. Serve the cheese cake with the remaining dulce de leche cheesecake.

Making the dulce de leche sauce is not that difficult. The name makes it sound difficult. In a heavy six quart saucepan stir in four cups whole milk. No substitute. The stove top should be on medium high heat. Do not neglect the stirring even if it gets tedious. Add one and one fourth cup sugar and two tablespoons butter. Keep stirring until the sugar has dissolved and the mixture is boiling. Stir in a half teaspoon baking soda. Reduce heat to low and simmer. You can stir every once and a while now. When the mixture is golden brown and looks like two cups, your dulce de leche is ready. This process can take over an hour so you have to be patient. Pour the mixture through a strainer into a small bowl. Throw away any residue. Don't skip this step even if you want to. If you are not going to use the sauce immediately, put it in the refrigerator for later. You can warm it up when you intend to use it. You can heat it up in a sauce pan on medium heat or the microwave until it is pourable.

This is certainly a company dessert and not something you would make often.

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Technorati Tags: Cheesecake Factory Restaurant, Dulce de Leche Cheesecake Recipes, Dulce De Leche Cheesecake Recipes

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