Hmmm... Dulce de Leche "Sweet Milk" made into a cheesecake. The ultimate sweet for this family. This is another cheesecake made by my fourth and fifth sisters. I will take the advice of my sweet friend Wiffy at Noobcook, she says, "eat first, diet later" just for this delicious sweet treat. :)
To ease guilt: the only guilty ingredient in this cheesecake is the sugar! Cheesecake and milk are good sources of calcium and other vitamins and minerals found in dairy. Ok, I am convinced. :)
Dulce de leche is a milk-based syrup, that can easily be prepared by slowly heating up sweetened condensed milk to create a syrup that is similar to caramel. Wiki-How gives us complete step by step instructions and several methods on how to prepare Dulce De Leche. Sisters used the first method, same as what they did when they made Banoffee Pie.
To make the dulce de leche. Remove the label from a large can of condensed milk. Boil and simmer the whole unopened can covered in water for 3 hours. (To economize, you can boil several cans at the same time. And use the other cans for the next recipe requiring dulce de leche.) When you open this "boiled" can of condensed milk, it becomes the creamy dulce de leche!
To make the cheesecake crust, mix crushed graham crackers with melted butter. Press this mixture into the spring-form pan. Press it well and up to the sides. Set aside.
For the cheesecake:
3 packs (8 oz each) Cream Cheese
1 C sugar
2 T flour
2 t vanilla
1/3 C fresh milk
1/2 C Dulce de Leche
more Dulce De leche for topping, as desired
1. In an electric mixer, combine softened cream cheese with the sugar and the flour. Beat very well.
2. Add in the eggs one by one, mixing well after each addition. Add in the milk and vanilla. Mix well.
3. Combine the half cup of dulce de leche with half cup of the cheesecake batter mix.
4. Pour the plain batter into the crust. Swirl dulce de leche-cheesecake mixture into the plain cheesecake batter using a fork.
5. Bake 325 F on baine marie (water bath) for 45 to 55 minutes or until it tests done in the center.
6. Cool for at least 20 minutes before topping with more dulce de leche.
7. Refrigerate before serving. It is actually best served the next day.
Am sharing this deliciously sweet Dulce de Leche with Aparna of My Diverse Kitchen who is celebrating her first year in blogosphere with the Sweet Celebrations event. Happy Bloggerversary Aparna! May your kitchen continue to churn out yummy and healthy dishes throughout the coming years! Looking forward to more bloggerversaries to come!!!