So I only make desserts for special occasions (usually). We were supposed to have the sister missionaries over for dinner but they cancelled last minute. Anyway, I made this cheesecake and it was fabulous! It's a nice break from plain or berry-inspired cheesecakes. The only changes I would make would be a) to pour caramel sauce over the cheesecake after it is sliced and ready to serve because my caramel sauce ran all over after I removed the springform pan sides and b) I would run a butter knife around the pan before removing the springform sides, otherwise it will probably stick. Enjoy!
One 10-oz box shortbread cookies, such as Lorna Doone.
¼ cup blanched almonds, toasted
2 Tbsp brown sugar
½ tsp salt
4 Tbsp unsalted butter, melted
Two 8-oz packages cream cheese, at room temperature
3 Tbsp flour
2 large eggs plus 1 large egg yolk
1 ¾ cups dulce de leche or other caramel sauce (I used Hershey's caramel sauce)
Boiling water, for baking
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 ¼ tsp 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 ¼ tsp 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 ¾ cup dulce de leche over the warm cake. Refrigerate until ready to serve, then remove the springform pan and slice.
One 10-oz box shortbread cookies, such as Lorna Doone.
¼ cup blanched almonds, toasted
2 Tbsp brown sugar
½ tsp salt
4 Tbsp unsalted butter, melted
Two 8-oz packages cream cheese, at room temperature
3 Tbsp flour
2 large eggs plus 1 large egg yolk
1 ¾ cups dulce de leche or other caramel sauce (I used Hershey's caramel sauce)
Boiling water, for baking
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 ¼ tsp 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 ¼ tsp 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 ¾ cup dulce de leche over the warm cake. Refrigerate until ready to serve, then remove the springform pan and slice.
3 comments:
This looks way yummy, even if it is messy. I love myself some cheesecake! Thanks for posting!
Looks amazing! Help me come up with an excuse to make it...actually, I don't need an excuse. I love cheesecake!
Holy Cow!! I love the desserts on here! THis sounds too good to be true!
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