Dolce De Leche Cheesecake With Toffee Shards Food

DULCE DE LECHE CHEESECAKE

Steps:

• Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 inches up sides of prepared pan.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
• Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
• Place springform pan in a large baking pan; add 1 inches of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull.
• Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour.
• In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
• In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake. Yield: 16 servings.
• Editor's Note: This recipe was tested with Nestle La Lechera dulce de leche; look for it in the international foods section. If using Eagle Brand dulce de leche (caramel flavored sauce), thicken according to package directions before using.

DULCE DE LECHE TOPPED CHEESECAKE

Steps:

• Heat oven to 350°F.
• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chocolate; pour over crust.
• Bake 40 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
• Microwave dulce de leche and milk in microwaveable bowl on HIGH 30 sec.; stir to blend. Spread caramel mixture over cheesecake just before serving; sprinkle with salt.

DULCE DE LECHE CHEESECAKE

Steps:

• SAUCE Combine ingredients in a large heavy saucepan.
• Place over medium heat and cook without stirring until mixture boils, 15 to 20 minutes.
• Briefly remove from heat.
• Reduce heat to low and cook, stirring frequently with a wooden spoon, 45 minutes to 1 hour.
• When mixture becomes a caramel color and is think enough that you can see the bottom of the pan as you stir, remove it from heat.
• Use at room temperature or cover and refrigerate.
• Yield: 2 cups CHEESECAKE Preheat oven to 325 degrees.
• Place cream cheese in food processor and process until soft.
• With Machine running, drop in eggs, followed by heavy cream, vanilla then dulce de leche.
• Place mixture in 9 inch pie dish.
• Put dish in a large pan and add hot water until it comes halfway up the side of pie dish.
• Place in oven and bake about an hour or until cake tester comes out clean and top is fairly firm.
• Let rest one hour, then serve at once, or refrigerate, but remove from refrigerator one half- hour before serving.

DULCE DE LECHE CHEESECAKE

Steps:

• In heavy small saucepan combine 1/2 cup cream and brown sugar. Cook and stir over medium heat until sugar dissolves. Bring to moderate, steady boil. Boil, uncovered, about 5 minutes or until mixture is reduced to 1/2 cup, stirring occasionally. Stir in sweetened condensed milk. Refrigerate.
• In small mixing bowl beat cream cheese, granulated sugar and flour on medium speed of electric mixer until fluffy. Add 1 tablespoon cream, vanilla and peel. Beat until combined. Add egg, beating until just combined.
• Pour into crust. Place on baking sheet. Drizzle with half of brown sugar mixture. Gently swirl with knife. Bake at 350* for 30 to 35 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 4 hours.
• Before serving, in small saucepan cook and stir remaining brown sugar mixture over low heat until warm. Cut cheesecake into wedges. Drizzle with warm brown sugar mixture.

DULCE DE LECHE CHEESECAKE

Steps:

• Preheat the oven to 350°.
• Wrap the outside of a 9-inch springform pan with foil.
• Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt.
• Add the butter and pulse until just combined.
• Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes.
• Transfer to a rack to cool.
• Lower the oven temperature to 300°.
• Using a mixer, beat the cream cheese until softened, 2 minutes.
• Beat in the flour and remaining 1/4 teaspoon salt on low speed.
• Beat in the eggs and egg yolk, 1 at a time, on medium speed.
• Mix in 1 cup dulce de leche.
• Pour the batter into the crust.
• Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch.
• Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
• Transfer the cake to a rack; let rest for 15 minutes.
• Spread the remaining 3/4 cup dulce de leche over the warm cake.
• Refrigerate until ready to serve, then remove the springform and slice the cheesecake.