Dulce De Leche Cheesecake Squares Food

DULCE DE LECHE

Steps:

• Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

CHEESECAKE DE DULCE DE LECHE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
• Combine digestive biscuits, 1/4 cup chopped walnuts, and melted butter in a bowl; mix well. Press biscuit mixture into the bottom of the prepared springform pan using the back of a spoon.
• Bake in the preheated oven until crust is set, about 5 minutes. Set aside to cool.
• Beat double cream in a bowl using an electric mixer until soft peaks form. Combine cream cheese and sugar together in a separate bowl until well mixed; add 11.5-ounce jar dulce de leche and eggs, 1 at a time and mixing well after each addition. Avoid over-mixing the cream cheese mixture. Fold double cream mixture into cream cheese mixture until well combined; spoon over the cooled crust.
• Bake in the oven for 1 hour 15 minutes. Do not open the oven door while baking. Cool at room temperature for 30 minutes; refrigerate until chilled, at least 3 hours to overnight.
• Decorate cheesecake with 2 tablespoons dulce de leche and 1 tablespoon chopped walnuts.

DULCE DE LECHE CHEESECAKE BARS (BON APPETIT)

Steps:

• FOR CRUST: Preheat oven to 350°F Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated.
• Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
• FOR FILLING: Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust.
• Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.
• FOR GLAZE: Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly.
• Refrigerate until chilled, about 1 hour (glaze will not be firm). (DO AHEAD: Can be made 2 days ahead. Cover; chill.)
• Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.

DULCE DE LECHE PECAN BARS

Steps:

• Heat oven to 350 degrees F. In large bowl, mix flour, oats, brown sugar and salt. With pastry blender or fork, cut in butter until mixture is crumbly. Press 3/4 of mixture in 13X9 pan sprayed with cooking spray. Bake 10 minutes.
• In 1 quart saucepan, heat dulce de leche over low heat 2-4 minutes, stirring frequently.
• Spread dulce de leche over partially baked crust. Sprinkle evenly with toffee bits, pecans and remaining crumb mixture. Bake 20-25 minutes or until golden brown. Cool 15 minutes.
• Run knife around sides of pan to loosen bars. Cool completely, about 1 hour. For bars, cut into 8 rows by 4 rows.
• *Dulce de leche is caramelized sweetened condensed milk and can be found in the baking section next to the sweetened condensed milk. May also be found in the ethnic Mexican section. Brand name is Nestle La Lechera Dulce de Leche.

DULCE DE LECHE CHEESECAKE BARS

Steps:

• For crust:
• Preheat oven to 350°F. Coat 13 x 9 x 2-inch metal baking pan with nonstick spray. Mix graham cracker crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
• For filling:
• Blend cream cheese and sugar in processor until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.
• For glaze:
• Heat dulce de leche and 3 tablespoons cream in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled cheesecake; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). DO AHEAD: Can be made 2 days ahead. Cover; chill.
• Cut cheesecake lengthwise into 4 strips, then crosswise into 6 strips, forming 24 bars. Sprinkle bars with fleur de sel.
• * A thick, sweet sauce made from caramelized sugar in milk or from sweetened condensed milk; available at some supermarkets and specialty foods stores and at Latin markets.
• ** A type of sea salt; available at some supermarkets and at specialty foods stores.

DULCE DE LECHE CHEESECAKE BARS

Steps:

• 1. For the Crust: 1 package graham crackers 2 tablespoons sugar 3 tablespoons butter, melted For the Filling: 12 ounces (about 1 cup) dulce de leche* (warmed) 2 (8 oz.) packages cream cheese, at room temperature ½ cup granulated sugar 2 eggs 2 teaspoons vanilla extract For the Glaze: 4 ounces bittersweet chocolate, coarsely chopped 1/4 cup (4 tablespoons) unsalted butter, cut into pieces 2 teaspoons light corn syrup 1 Tbsp chocolate liqueur or heavy cream
• 2. Make the Crust. Position an oven rack in the middle position and preheat oven to 325F. Line the bottom and sides of an 8-inch square pan with parchment paper, leaving a 2-inch overhang on all sides. Spray parchment paper with non-stick spray. Finally grind the graham crackers with the sugar in a food processor. With the motor running, add the butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then place on a cooling rack to cool for 5 minutes.
• 3. Make the Filling. Heat the dulce de leche in the microwave until warm enough to POUR and spread evenly over the graham crust, then place pan in refrigerator while you prepare the cream cheese layer. Beat the cream cheese on medium-high speed until light and fluffy, about 3 minutes. Add the sugar and continue to beat on medium-high for another 2 minutes. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl if necessary. Beat in the vanilla extract. Pour the cream cheese mixture over the dulce de leche layer and spread evenly, and bake for 45-55 minutes, or until the center only slightly jiggles. Remove from the oven and cool completely-about 2 hours.
• 4. Glaze the cake. Heat the chocolate, butter, liqueur and light corn syrup in a double boiler or in a microwave at 30-second intervals, stirring until smooth. Cool for about 10 minutes. Pour the glaze over the cheesecake, tilting the pan to ensure the top is coated evenly. Chill for several hours-or at least 30 minutes before serving. Lift the cheesecake from the pan using the parchment handles and slice into squares using a sharp knife, wiping it clean after each cut. **
• 5. *You can generally find Dulce de Leche near the sweetened condensed milk or in the international isle at most grocery stores. **Let the pan sit at room temperature for about 10 minutes before you lift the bars out and cut them. The chocolate glaze will crack if you cut them while they are still very cold