Oh, and it ties in rather well with Cinco de Mayo, what with the Dulce de Leche and all...ironic how that happens. *wink, wink*
Dulce de Leche Cheesecake
Adapted from EveryDay w/ Rachael Ray
Yield: 1, 9-inch cheesecake
- 12 oz shortbread cookies (i.e. Lorna Doone)
- 1/4 cup blanched almonds
- 2 Tbsp brown sugar
- 1/2 tsp salt, divided use
- 4 Tbsp unsalted butter, melted
- 16 oz cream cheese, at room temperature
- 3 Tbsp flour
- 2 large eggs
- 1 large egg yolk
- 1 3/4 cups dulce de leche (or other caramel sauce)*
- Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with foil.
- Using a food processor, finely chop the cookies, almonds, brown sugar, and 1/4 teaspoon of salt. Add the melted butter and pulse until just combined. Press the cookie crumb mixture into the bottom and slightly up the sides of the prepared pan. Bake until set or light golden brown in color, about 10 to 12 minutes. Transfer to a rack to cool.
- Lower the oven temperature to 325°F.
- Using a mixer, beat the cream cheese until softened, about 2 minutes. Beat in the flour and the remaining 1/4 teaspoon salt on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed, until just blended. Mix in 1 cup dulce de leche.
- Pour the batter into the crust and bake in a water bath until cheesecake is set at the edges but still slightly wobbly in the center, about 55 minutes to 1 hour.
- Once cheesecake is set, remove from oven and allow to cool. Remove from springform pan and spread the remaining 3/4 cup dulce de leche over the top of the cheesecake. Refrigerate until ready to serve.
*Feel free to use more caramel, I typically use closer to 2 cups, but I'm a caramel addict. If you have a hard time spreading the dulce de leche on top of the cheesecake, warm it slightly in either the microwave or in a pan of hot water before using.