Monday, November 8, 2010
Dulce De Leche Cheesecake
Dulce De Leche!!! What is this??? I have never seen this before and I can't pronounce it, but I'm very curous about it. After reading so much about it, I used the slow cooker method to make my first can of Dulce De Leche. It was quite easy. I submerged the whole can of unopened condense milk into the slow cooker and left to cooked it overnight. It came out perfectly.Haha...
Do you know what "dulce de leche" means? It means sweet milk and it is a traditional milk product from the country of Argentina. It is used as a topping for ice cream or fresh fruit, like bananas, as a filling for cakes, cheesecakes and cookies, or as a simply decadent spread for toast. Thick and intensely flavored, it should be slightly warmed to make it pourable.
I made some changes and did not follow the recipe that I found from Bakericious's Blog to make this cheesecake. Dulce de leche is used to give the cheesecake a delicious caramel flavor.
12pieces of oreo cookies
(used roller to crush the oreo)
250g cream cheese
4 tbsp sour cream
4 tbsp of sugar
1 tsp of lemon zest
4 tbsp of milk
2 tbsp of dulce de leche
1. Prepare a spring form pan and greased it with some butter. Pre-heat oven to 160 degree.
2.Crush the oreo biscuits with a rolling pin. Press firmly to the baking pan and baked it for 10 minutes and set aside.
3. Mix all the filling ingredients and blend until smooth. Pour 2/3 of the filling on top of the crust. Add 2 tbsp of dulce de leche to the balance 1/3 of the filing and mix well.
4. Drizzle dulce de leche filing over the cheesecake filling then use a skewer to swirl it around.
5. Bake in the oven for 50-60 minutes or until the center of the filling set.
6. Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4 to 6 hours or overnight before serving.