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Dulce de Leche Cheesecake
Nb persons: 10
Yield:
Preparation time:
Total time:
Source: Everyday with Rachel Ray Holiday 2008
1 (10 oz.) box | shortbread cookies, (such as Lorna Doone) |
1/4 c. | blanced almonds, toasted |
2 Tb. | brown sugar |
1/2 tsp. | salt |
4 Tb. | unsalted butter, melted |
2 (8 oz.) pkg. | cream cheese, at room temperature |
3 Tb. | flour |
2 large | eggs, plus 1 large egg yolk |
1 3/4 c. | dulce de leche, or other caramel sauce |
boiling water, for baking |
1. Preheat the oven to 350 degrees. Wrap the outside of a 9" springform pan with foil. Using a food processor, finely chop the cookies, almonds, brown sugar and 1/4 tsp. salt. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10-12 minutes. Transfer to a rack to cool. Lower the heat to 300 degrees.
2. Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 tsp. salt on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.
3. Pour the batter over the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake until set at the edges but slightly wobbly in the center, 55 minutes. Transfer to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake. Refrigerate until ready to serve, then unmold.
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