Dulce De Leche Cheesecake Squares
- Ready In:
- 55mins
- Ingredients:
- 12
- Serves:
-
9
ingredients
-
For crust
- 3 1⁄2 ounces graham crackers, crumbled (1 cup)
- 2 tablespoons sugar
- 3 tablespoons unsalted butter, melted
-
For filling
- 1 teaspoon unflavored gelatin
- 1⁄4 cup whole milk
- 8 ounces cream cheese, softened
- 2 large eggs
- 3⁄8 teaspoon salt
- 1 cup dulce de leche
-
For glaze
- 3 ounces fine-quality bittersweet chocolate, coarsely chopped
- 1⁄4 cup unsalted butter, cut into pieces
- 2 teaspoons light corn syrup
directions
- Put oven rack in middle position and preheat oven to 325°F
- Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.
- Make crust.
- Finely grind crackers with sugar and a pinch of salt in a food processor.
- With motor running, add butter, blending until combined.
- Press mixture evenly onto bottom of baking pan.
- Bake 10 minutes, then cool in pan on a rack 5 minutes.
- Make filling.
- Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften.
- Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes.
- Then stir in dulce de leche gently but thoroughly.
- Pour filling over crust, smoothing top, then bake in a hot water bath in oven until center is just set, about 45 minutes.
- Cool cheesecake completely in pan on rack, about 2 hours.
- Chill, covered, at least 6 hours.
- Glaze cake within 2 hours of serving.
- For Glaze:.
- Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly.
- Chill, uncovered, 30 minutes.
- Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut.
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RECIPE SUBMITTED BY
I'm 23 years old and I live in Trinidad. One of the islands in the Caribbean.
I love baking and have a major sweet tooth but I am trying to cook more savoury foods and I am enjoying trying new recipes.
Recently I have come to love photographing the food I make. Too bad they don't all come out photo worthy, but at least they still taste good! lol
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