I had to have a trial run of a new cheesecake recipe that i will be making for the holidays. Dulce de Leche Cheesecake Squares! oooh-an absolute sugar filled heaven! these little squares are so yummy. i usually make a trial run of a new recipe to ensure that it doesnt come out tasting like poo.
After tasting a square, i can tell you that these are VERY sweet! I think my family will heart them for sure…
Here is a pic of squares and the recipe following:
Cheesecake Squares
Dulce de Leche Cheesecake Squares
For crust
3 1/2 oz graham crackers, crumbled (1cup)
2 tablespoons sugar
3 tablespoons unsalted butter, melted
For filling
1 teaspoon unflavored gelatin (from a 1/4-oz envelope, will just about half of envelope)
1/4 cup whole milk
8 oz cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup dulce de leche (12 1/2 oz) (recipe follows)
For glaze
3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 teaspoons light corn syrup
Make crust: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.
Finely grind crackers in ziplock with sugar and a pinch of salt or in a food processor. Pour into a bowl and add melted butter. Stir and then press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.
Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (I was able to fit mine in a 9×13-inch baking pan) in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.
Glaze cake within 2 hours of serving: Microwave all glaze ingredients in a glass bowl for apx. 4 min. Stir until smooth, then pour over cheesecake and coat top evenly. Chill, uncovered, 30 minutes.
Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut.
Note: Cheesecake (without glaze) can be chilled up to 3 days.
Recipe for Dulce de Leche (Milk Caramel):
Pour 1 can (14 oz.) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.
Remove from heat. Whisk until smooth.
