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Sunday, March 1, 2009

Dulce de Leche Cheesecake

1 - 8oz package cream cheese (softened)
1 - egg
1 - 12 oz can evaporated milk
1 - 14 oz La Lechera condensed milk (sweetened condensed milk)
1 1 /2 - tsp Mexican vanilla or pure vanilla extract
1 - 14 oz can Nestle La Lechera dulce de leche (seperated)

2 Cups Graham cracker crumbs
1/4 cup sugar (you can use half brown sugar but that's optional)
5 Tablespoons butter (melted)

Preheat oven to 325 degrees. Prepare graham cracker crust by mixing graham cracker crumbs, sugar and melted butter together. Lightly spray the sides of the spring form pan with baking spray, pat into a 8 or 9 inch spring form pan set aside. Make filling ingredients. Blend the first 5 ingredients in a blender and blend until creamy. Add 2 Tablespoons Dulce de leche and blend again. Pour into prepared graham cracker crust. Bake for 45- 55 minutes or until golden brown. When the 45-55 minutes are up turn off the oven and leave the cheesecake inside for one hour. the cheesecake should look held together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Keep the oven door shut and let the cheesecake rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and the cheesecake is no longer jiggly. Insert knife to test for doneness when knife comes out clean the cheesecake is done. Let cool, remove the spring form pan and drizzle melted dulce de leche over the top of the cheesecake. Chill overnight before it is served

I melted the dulce de leche for just a couple seconds in the microwave in a Tupperware bowl. Then added it to a sandwich size zip lock bag and cut off a tiny piece of the end. Then drizzled all over the top of the cheesecake in a criss cross design.

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