DULCE DE LECHE SAUCE
Make and share this Dulce De Leche Sauce recipe from Food.com.
Provided by riffraff
Categories Sauces
Time 15m
Yield 1 1/3 cups
Number Of Ingredients 3
Steps:
- Combine whipping cream and brown sugar in heavy medium saucepan.
- Stir over medium heat until sugar dissolves.
- Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes.
- Stir in sweetened condensed milk.
- (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable.).
Nutrition Facts : Calories 1606.6, Fat 76, SaturatedFat 47.4, Cholesterol 283.6, Sodium 278, Carbohydrate 228.1, Sugar 221.4, Protein 12.7
DULCE DE LECHE CHEESECAKE
Make and share this Dulce De Leche Cheesecake recipe from Food.com.
Provided by Mom2Rose
Categories Cheesecake
Time 1h30m
Yield 10 pieces, 10 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 401.5, Fat 30.6, SaturatedFat 15.2, Cholesterol 131.1, Sodium 397.1, Carbohydrate 24.8, Fiber 0.9, Sugar 7.3, Protein 7.8
DULCE DE LECHE CHEESECAKE
Recieved this from Taste of Home, and love but caramel and cheesecakes, so this is a natural to save. If you can't find it at your grocery store, try caramel ice cream topping instead. It tastes different, but this decadent dessert will still be amazing.
Provided by Bonnie G 2
Categories Cheesecake
Time 1h40m
Yield 1 cheese cake, 16 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 322.2, Fat 24.2, SaturatedFat 13.2, Cholesterol 93.2, Sodium 193.7, Carbohydrate 24.6, Fiber 0.9, Sugar 22.1, Protein 4.6
MASCARPONE CHEESECAKE
Arden Zalman of Sebastopol, California, writes: "My husband and I dined at Syrah, in Santa Rosa, California. The food was delicious, the waitstaff was considerate and knowing, and the desserts were absolutely fantastic. They make a mascarpone cheesecake that is a bit of heaven here on earth. Would it be possible to obtain the recipe? I would love to make this dessert for my family and friends."
Categories Cake Cheese Dessert Bake Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 servings
Number Of Ingredients 17
Steps:
- Make crust:
- Put oven rack in middle position and preheat oven to 350°F. Butter bottom and side of a 9-inch springform pan.
- Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom and 1 1/2 inches up side of springform pan (about 1 inch thick). Put pan in a shallow baking pan and bake until golden, about 10 minutes. Cool completely on a rack, about 25 minutes. Leave oven on.
- Make filling while crust bakes:
- Beat cream cheese, mascarpone, and sugar in a large bowl with an electric mixer at medium high speed until fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour into cooled crust and bake until cake is set and puffed around edge but still trembles slightly when pan is shaken gently, 25 to 30 minutes. Cool slightly in springform pan on rack, about 20 minutes. (Cheesecake will continue to set as it cools.) Leave oven on.
- Make topping:
- Stir together sour cream, sugar, vanilla, lemon juice, and salt in a small bowl and spoon over cheesecake, spreading gently and evenly, leaving a 1/4-inch border around edge.
- Bake cheesecake until topping is set, about 10 minutes. Run a thin knife around edge to help prevent cracking. Sprinkle top with reserved crumbs and cool completely in pan on rack, then chill, loosely covered, at least 8 hours.
MASCARPONE CHEESECAKE W. CANDIED PECANS AND DULCE DE LECHE SAUCE
"Dulce de leche is a soft milk-caramel confection that is yet again one of the year's top flavors. If you don't have time to make the sauce, look for it with the ice cream toppings at the market. Note that the baked cheesecake must be chilled overnight before serving." From Epicurious.Com.
Provided by foodiequeen
Categories Cheesecake
Time 3h
Yield 14 serving(s)
Number Of Ingredients 18
Steps:
- For crust:.
- Preheat oven to 350°F.
- Finely grine pecans in processor.
- Mix butter, flour, ground pecans, sugar and vanilla essence.
- Press into greased 9" springform pan.
- For filling:.
- Using electric mixer, beat cream cheese in large bowl until smooth.
- Add mascarpone and flour; beat until smooth, occasionally scraping down sides of bowl with rubber spatula.
- Gradually add sugar and beat until smooth. Beat in vanilla and lemon juice.
- Add eggs 1 at a time, beating just until blended after each addition.
- Pour filling over crust in the springform pan.
- Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of springform pan.
- Bake cheesecake until top is golden and cake is almost set (center 2 inches will still move slightly when pan is gently shaken), about 1 hour 15 minutes.
- Meanwhile --
- For candied pecans:.
- Line baking sheet with foil; spray with nonstick spray.
- Combine sugar, and water in heavy small saucepan.
- Stir over medium-low heat until sugar dissolves.
- Increase heat; boil without stirring until syrup is deep amber color, occasionally brushing down sides of pan with pastry brush dipped in water and swirling pan, about 7 minutes.
- Remove from heat.
- Immediately stir in pecans. Quickly pour mixture out onto prepared baking sheet. Working quickly and using 2 forks, separate pecans into individual halves. Cool completely.
- Break candied pecans apart, leaving each pecan half intact with some candied caramel attached.
- (Can be made 1 week ahead. Store airtight at room temperature. Makes about 1 cup.).
- (Can toast pecans at 350°F for 5-7 minutes first before stirring them into caramel).
- For dulce de leche sauce:.
- Combine whipping cream and brown sugar in heavy medium saucepan.
- Stir over medium heat until sugar dissolves.
- Boil until mixture is reduced to 1 cup, stirring occasionally, about 5 minutes.
- Stir in sweetened condensed milk.
- (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat just until warm and pourable. Makes about 1 1/3 cups.).
- Cool cake on rack 1 hour.
- Refrigerate uncovered overnight.
- (Can be made 2 days ahead. Cover and keep refrigerated.).
- Arrange Candied Pecans decoratively atop cake. Cut cake into wedges. Serve with Dulce de Leche Sauce.
- *Italian cream cheese, available at Italian markets and many supermarkets.
Nutrition Facts : Calories 519.5, Fat 29.5, SaturatedFat 15, Cholesterol 131.6, Sodium 119.6, Carbohydrate 59.7, Fiber 1, Sugar 50.2, Protein 6.6
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