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Receta Cheesecake with homemade Dulce De Leche Sauce

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2 votos | 4785 views

These are amazing! My husband LOVES cheesecake. He said he believes this is the best cheesecake he has ever had! The recipe I found on this site called for using purchased Dulce de Leche sauce. I decided to make my own. I thought it looked sort of fun. This sauce is AWESOME!
This dessert would be great for the Super Bowl, or football party. I think it needs to chill in the fridge for at least 3 hours. The recipe said 1 hour. I thought this was better the next day.

Raciónes: 24
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Ingredientes

Cost per serving $1.00 view details
  • Home made Dulce de Leche sauce:
  • 2 cans of sweetened condensed milk, labels removed.
  • Crust:
  • Nonstick vegetable oil spray
  • 2 1/4 cups finely ground graham crackers ( I used my food processor)
  • 2 tablespoons sugar
  • 1/4 teaspoon ground cinnamon
  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted
  • Filling:
  • 3 8-ounce packages cream cheese, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1/2 cup dulce de leche
  • 2 teaspoons vanilla extract
  • Glaze:
  • 2/3 cup dulce de leche

Direcciones

  1. Home made Dulce de Leche sauce:
  2. Take a nail and punch 2 holes across from each other toward the center of the can. Fill a pot with water covering the can 3/4 of the way. Bring to a boil. Be sure none of the water is bubbling into the can. Turn down to a slow boil and cook for 4 hours. Adding water occassionally. Remove lids and pour into a bowl. The bottom liquid should be a much darker color and thicker. Whisk all together. This can be used on ice cream or other desserts.
  3. For crust:
  4. Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack. Don't over bake or it will become hard.
  5. For filling:
  6. Blend cream cheese and sugar in a mixer until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.
  7. For glaze:
  8. Heat dulce de leche if needed in microwave-safe bowl in 10-second intervals until melted. ( I didn't need to do this mine was still spreadable and creamy. Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD: Can be made 2 days ahead. Cover; chill.
  9. Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. This is much better if chilled at least 3 hours!
  10. Enjoy

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Nutrition Facts

Amount Per Serving %DV
Serving Size 123g
Recipe makes 24 servings
Calories 445  
Calories from Fat 194 44%
Total Fat 22.05g 28%
Saturated Fat 11.81g 47%
Trans Fat 0.0g  
Cholesterol 88mg 29%
Sodium 319mg 13%
Potassium 269mg 8%
Total Carbs 55.26g 15%
Dietary Fiber 0.8g 3%
Sugars 42.14g 28%
Protein 8.0g 13%
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Evaluaciones

  • Tom Munro
    This is one of the top cheesecake recipes I've ever tasted. I love cheesecake and I think this is the best cheesecake I've ever had.
    Yo he cocinado/probado esta receta

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