The union of incredible cheesecake with dulce de leche for this one Dulce de Leche Cheesecake which is everything you need but didn’t know yet!
After ice cream, one of my favorite desserts is cheesecake. The texture is incredibly creamy and silky when done right. You know that everything will be right at the end.
Combine this emotion with milk cream. He thought? So it is…
Cheesecake Of Sweet Milk It was a version I had wanted to do for a long time. I know I always say this, but it’s true. I made this recipe a long time ago… and I had never posted it.
The main reason is that… it was a video that wasn’t very good, but I particularly liked the photos! And the recipe is incredible to keep.
The idea was to re-record the video one day, but you know how it is. Cream is too expensive
There are several types of cheesecakebut to make life easier I separate it into two categories: 1) Baked in a bain-marie; 2) Roast without a water bath.
Each one has its merits and moments to be made and used. After eating lots and lots of cheesecakes I came to the unscientific conclusion that the texture of the baked in a bain-marie they look much better. Slow and gradual cooking gives that detail silky which I really like.
Of course, the type of recipe also helps: this cheesecake uses a mix of sour cream and yogurt, in addition to cream cheese. The mixture is to replace the sour cream (sour cream) that doesn’t exist in Brazil, ok girls.
Some American recipes use sour cream and I wanted to test it to see how it went. But giving that adaptation of mine that always happens in the vast majority of my recipes.
The extra amount of fat also helps to make the cheesecake even creamier and silkier. Worth every bite.
Dulce de Leche Cheesecake
Makes: 1 22cm cheesecake, about 12 pieces
BASE
- 80 g butter without salt (melted)
- 200 g Homemade Graham Cracker (12 units 6x6cm or oatmeal or maria biscuits)
- 30 g crystal Sugar
- 1 g refined salt (less than 1/4 tsp)
CHEESECAKE
- 150 g fresh/pasteurized cream (has more than 35% fat | used: 45% fat)
- 150 g unflavored yogurt (no sugar)
- 750 g cream cheese integral (room temperature)
- 180 g refined sugar
- 1 g refined salt (less than 1/4 tsp)
- 04 eggs (room temperature; 25-30ºC)
- 20 mL vanilla extract (or 5-10mL essence)
- 15 g wheat flour
- 300 g creamy/pasty dulce de leche
- Butter without salt (to spread)
1 cup: 250mL | 1 tablespoon: 15mL.
BASE
- Heat the oven to 180ºC. Cover the outside of a round mold with a false bottom (ring type, 22cm) with aluminum foil leaving the excess high. Depending on the size of your paper, 2-3 layers will be needed, ideally if it is completely wrapped without patches. Grease with butter, set aside.
- Grind the biscuits/biscuits in a food processor, blender or inside a plastic bag, beating with a meat hammer or rolling pin.
- In a bowl mix crushed biscuits/cookies, sugar and salt. Add the melted butter and mix well. It will look like wet sand.
- Transfer to the repaired pan and smooth to make the base as straight as possible.
- Bake for 15 minutes, it will be lightly golden. When you start to smell the aroma of baked cookies/biscuits, this is ideal.
- Remove from the oven and let it cool completely before adding the filling.
CHEESECAKE
- Heat the oven to 170-180ºC. Heat 1-3 liters of water, set aside.
- Mix the cream and yogurt, set aside.
- In the mixing bowl: cream cheese and caster sugar. Beat for 5 minutes. If you haven’t left it at room temperature, beat for 7-10 minutes. Add the salt. Clean the sides from time to time
- Add the vanilla and eggs one by one. Add the wheat flour. Beat 3 minutes.
- Add the cream and yogurt mixture, beating until well combined. Mix a few times with a spatula, scraping the bottom and sides well.
- Mix about 1-2 ladles of the mixture into the dulce de leche to make it creamier.
- Transfer the cheesecake mixture to the prepared base.
- Add spoonfuls of dulce de leche to the cheesecake and mix randomly until semi-mixed.
- Transfer the cheesecake pan to a larger one to be baked in a bain-marie.
- Place the set of molds in the oven and then add the hot water to the larger mold (or if you want to add it earlier, whichever you find easiest).
- Bake at 170-180ºC for around 1h to 1h30. The point is when the edges appear to be firm and the center appears slightly soft when shaking the pan. The surface may be slightly golden and firm to the touch. If there are a lot of cracks, it indicates that it has baked or will bake too much.
- Turn off the oven and leave the door open (insert a spoon). Wait 1h.
- Remove from the oven and water bath and remove the aluminum foil. Run a thin knife along the edge to loosen the cheesecake from the pan. Wait for it to cool completely before putting it in the fridge.
- Leave to freeze for at least 5 hours. If possible, overnight.
ROOF
- Mix dulce de leche and cream. If necessary, it can be heated slightly over the fire or in the microwave (15 seconds).
- Cover the cheesecake with the topping.
- Adapted: Perfect Cheesecake e How To Make Perfect Cheesecake.
- Mold and aluminum foil: line the pan very well, otherwise water may enter. It’s no disaster if it happens, the base will be soft instead of crunchy.
- Sugar: if you prefer to add the dulce de leche mixed into the cheesecake batter and make it homogeneous, add less sugar. Instead of 180g, use 150g.
- Wheat flour: Technically optional, but it helps prevent the cheesecake from cracking. It acts as a stabilizer for the mixture and the quantity is very small. You can’t feel it.
- Cream cheese: use any brand as long as it is cream cheese. I’ve used all brands on cheesecakes and no big differences. My choice tip: the cheapest.
- Water bath: technically it could also be baked without the bath, the difference will be in the texture. It will be firmer rather than creamy-velvety, but just as good. The temperature should be low (170-160ºC) to give the cheesecake time to bake. He is big and tall. The way to see the point is the same.
