Dulce De Leche Cheesecake

Dulce De Leche Cheesecake

div class="separator" style="clear: both; text-align: center;"a href="http://1.bp.blogspot.com/-TOPtpxYUApU/UOXjADyAztI/AAAAAAAACmE/qw7GLuoY8gk/s1600/IMG2283a.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="426" src="http://1.bp.blogspot.com/-TOPtpxYUApU/UOXjADyAztI/AAAAAAAACmE/qw7GLuoY8gk/s640/IMG2283a.jpg" width="640" //a/divbr /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-g1QIiF1jDjg/UOXjCDKKKTI/AAAAAAAACmM/NxCXdVBHZFI/s1600/IMG2253a.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="426" src="http://4.bp.blogspot.com/-g1QIiF1jDjg/UOXjCDKKKTI/AAAAAAAACmM/NxCXdVBHZFI/s640/IMG2253a.jpg" width="640" //a/divbr /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-d2YXLc9SjEA/UOXjESR0i9I/AAAAAAAACmU/hRP9lj-esB0/s1600/IMG2282a.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="426" src="http://4.bp.blogspot.com/-d2YXLc9SjEA/UOXjESR0i9I/AAAAAAAACmU/hRP9lj-esB0/s640/IMG2282a.jpg" width="640" //a/divbr /div class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-dVSQ5zVE55Y/UOXjHNoIQ1I/AAAAAAAACmc/VXn2SUlsZTA/s1600/IMG2265a.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="426" src="http://3.bp.blogspot.com/-dVSQ5zVE55Y/UOXjHNoIQ1I/AAAAAAAACmc/VXn2SUlsZTA/s640/IMG2265a.jpg" width="640" //a/divbr /spanspan style="font-size: small;"Dulce de leche is probably one of the best things in the world. I remember my mother making waffles with layers of dulce de leche or sweetened condensed milk when I was little. Oh, I used to eat so much! Then it was a perfect dessert for me. But now as I grew up I like to make things more complicated. For example, dulce de leche cheesecake. I have made many caramel cheesecakes before but this idea was so tempting because I imagined the creamy texture of cheesecake. We all know that condensed milk makes all things better. (Ahh, I mean creamier). So the result was heavenly! I only wanted more dulce de leche on top. But maybe it wasn't necessary, I'm just too crazy about dulce de leche. I could eat the entire can at once.. But I don't because that would be really terrible./span/spanbr /br /div class="separator" style="clear: both; text-align: center;"a href="http://4.bp.blogspot.com/-MWR-zApABps/UOXjIUiCEYI/AAAAAAAACmk/r0gqEZfS9H0/s1600/IMG2290a.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="640" src="http://4.bp.blogspot.com/-MWR-zApABps/UOXjIUiCEYI/AAAAAAAACmk/r0gqEZfS9H0/s640/IMG2290a.jpg" width="426" //a/divspanbr //spanspana href="http://2.bp.blogspot.com/-w4QpFco7f18/UOXjJXlIOzI/AAAAAAAACmo/1isaBt7fr1U/s1600/IMG2276a.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"img border="0" height="320" src="http://2.bp.blogspot.com/-w4QpFco7f18/UOXjJXlIOzI/AAAAAAAACmo/1isaBt7fr1U/s320/IMG2276a.jpg" width="212" //a/spanbr /spanbDulce de Leche Cheesecake/b/spanbr /br /span1 a href="http://collectingmemoriess.blogspot.com/2012/04/flan-patissier.html"span style="color: magenta;"pie crust /span/a/spanbr /span500g cream cheese, at room temperature /spanbr /span2,5 tbsp flour /spanbr /span2 large eggs plus 1 large egg yolk /spanbr /span1 cup (350g) dulce de leche/spanbr /span50g dulce de leche (for topping)/spanbr /spanbr //spanbr /div class="right"div class="recipecardinstruc"span1. Prepare the pie crust span style="color: magenta;"a href="http://collectingmemoriess.blogspot.com/2012/04/flan-patissier.html"span style="color: magenta;"according to the directions/span/a/span./spanbr /spanbr //spanspan2. Preheat the oven to 150°C. Wrap the outside of a 9-inch springform pan with foil./spanbr /spanbr //spanspan4. Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche./spanbr /spanbr //spanspan5. Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 2cm. Bake the cheesecake until set, about 55 minutes./spanbr /spanbr //spanspan6. Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 50g* dulce de leche over the warm cake./spanbr /spanbr //spanspan7. Refrigerate until ready to serve, then remove the springform and slice the cheesecake./spanbr /spanbr //spanspanMy cheesecake baked almost 2 hours! I guess it depends on the oven. I was a little bit scared to overbake it but I baked it until the center was just set and the result was good./spanbr /spanbr //spanspan*You may use more dulce de leche. I used 50 grams because I only had one can which contained 400g so I only had 50 grams remaining./spanbr /br /spanEnjoy!! /spanbr /br //div/divdiv class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-QQ6WHSmM4bk/UOXjMsvTbaI/AAAAAAAACm0/3mTgmKHa7e8/s1600/IMG2279a.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="426" src="http://3.bp.blogspot.com/-QQ6WHSmM4bk/UOXjMsvTbaI/AAAAAAAACm0/3mTgmKHa7e8/s640/IMG2279a.jpg" width="640" //a/divbr /

Directions

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