Dulce De Leche Cheesecake Squares
Total Time: 55 mins
Preparation Time: 10 mins
Cook Time: 45 mins
Ingredients
- Servings: 9
- 3 1/2 ounces graham crackers, crumbled (1 cup)
- 2 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 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
- 3 ounces fine-quality bittersweet chocolate, coarsely chopped
- 1/4 cup unsalted butter, cut into pieces
- 2 teaspoons light corn syrup
Recipe
- 1 put oven rack in middle position and preheat oven to 325°f
- 2 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.
- 3 make crust.
- 4 finely grind crackers with sugar and a pinch of salt in a food processor.
- 5 with motor running, add butter, blending until combined.
- 6 press mixture evenly bottom of baking pan.
- 7 bake 10 minutes, then cool in pan on a rack 5 minutes.
- 8 make filling.
- 9 sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften.
- 10 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.
- 11 then stir in dulce de leche gently but thoroughly.
- 12 pour filling over crust, smoothing top, then bake in a hot water bath in oven until center is just set, about 45 minutes.
- 13 cool cheesecake completely in pan on rack, about 2 hours.
- 14 chill, covered, at least 6 hours.
- 15 glaze cake within 2 hours of serving.
- 16 for glaze:.
- 17 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.
- 18 chill, uncovered, 30 minutes.
- 19 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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