Dulce de Leche Cheesecake
52
Easy
Cuisine: Puerto Rican
Servings: 8-10 people
This cheesecake recipe comes to us courtesy of Puerto Rican TV chef Cielito Rosado.
This dulce de leche cheesecake recipe can also be made without the need to bake. Follow these instructions: Eliminate the eggs and use 3 packets of unflavored gelatin dissolved in ¾ cup of water. Heat the gelatin in the microwave for 30 seconds and add the cheese mixture. Add the rest of the rest of the ingredients for the mixture. Pour the mixture over the crust and let sit in the fridge for several hours until it firms up sufficiently to be removed from the mold and served. To cut the calories, you can use a sugar substitute or fat-free cream cheese.
Ingredients
- For the crust:
- 1 cup Graham crackers crushed
- 2 tablespoons melted butter
- 2 tablespoons brown sugar
- For the cheese and dulce de leche:
- 2 pounds cream cheese
- 1 cup dulce de leche
- 1½ cups confectioner's sugar
- 5 egg yolks
- 5 whole eggs
- 8 ounces heavy cream
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Directions
- Heat oven to 300ºF. Grease a 9-inch baking mold. Mix the ingredients for the crust and compact the mixture onto an even surface.
- In a food processor, mix the cream cheese with the sugar, dulce de leche, egg yolks and whole eggs, until a creamy consistency is reached. Then blend in the remaining ingredients.
- Pour the mixture over the crust and bake for 1 to 1¼ hours.
- Let cool and place in fridge until serving.
- Decorate as you like.
Chef Notes
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