oftt

Dulce De Leche Cheesecake

Print Email

Ingredients

img 1933-300x252Crust:

2 cups finely ground graham crackers
3 tablespoons sugar
1/2 teaspoon cinnamon
7 tablespoons butter, melted

Cake:

3  8 oz. packages cream cheese
1/2 cup sugar
1/2 teaspoon salt
3 eggs
2 cups sour cream
2 teaspoons vanilla
3/4 cup dulce de leche

Glaze:

1/2 cup dulce de leche
2 tablespoons  heavy whipping cream
Fleur de sel

Position a rack in the center of the oven and heat the oven to 375°F.

In a medium bowl, stir together the graham cracker crumbs, sugar and cinnamon.   Mix in the melted butter until the crumbs are evenly moist and clump together slightly. Transfer the mixture to a 9-inch springform pan and press evenly onto the bottom and about 2 inches up the sides of the pan.  Bake until the crust is fragrant and slightly darkened, 9 to 12 minutes. Let the pan cool on a rack. Lower the oven temperature to 350°F.

In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together for a few minutes, scraping down the sides of the bowl and the paddle frequently.  Add the salt, sour cream,vanilla and dulce de leche and beat until well blended and smooth.

Add the eggs one at a time, beating just until blended. (Don’t overbeat once the eggs have been added or the cheesecake will puff too much and crack as it cools.) Pour the filling into the cooled crust and smooth the top.

Bake for 50-60 minutes until just set in center and edges are puffed and slightly cracked.  Turn oven off, prop the oven door open slightly, and allow cake to rest in the oven for 1 hour more.

Cool cheesecake to room temperature.

For glaze: Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 8 hours before serving. Sprinkle with Fleur de Sel.

- Recipe courtesy of Alison Wonderland Tucker

 

restaurant news

Beer Belly
Los Angeles
by Maia Harari

beerbellygrilledI'm pretty sure LA is the only place that it can be hard to find a restaurant marked by a gigantic neon sign. That's because in a city that's made up of a string of strip malls, neon signs are...

Read more...
Joe's Restaurant
Los Angeles
by Amy Spies

joes9.jpgJoe’s restaurant on Abbot-Kinney in Venice, California is a delight and a deal.  Michelin thinks so, having just given this French-California gem a star.  And my entire family agrees, and we are...

Read more...
Little Flower Candy Company
Los Angeles
by Laraine Newman

little_02_purchase.jpgI go to Pasadena often because my younger daughter’s cheer team practices there. Yes, I spawned a cheerleader because my parents don’t have enough to laugh about in heaven. It’s given me a chance...

Read more...
Dorchester: 224 Boston Street
Boston
by Kitty Kaufman

224 3Last year Boston Magazine named owner Kevin Tyo's 224 Boston Street: "Best Dorchester restaurant, neighborhood casual." Sadly, their website doesn't say when they opened. It's got to be 20 years...

Read more...