For the Crust:
2 1/4 cups ground graham crackers (about 1 and a half sleeves of
graham crackers)
2 Tbsp. sugar
1/4 tsp. cinnamon
10 Tbsp. melted butter
Cheesecake Filling:
3 x 8-ounce packages of cream cheese, room temp
1 cup sugar
3 eggs
1/2 cup Dulce de Leche (Nestle brand, La Lechera, found at Super
King’s in 13.4oz. can enough for filling and caramel topping) you can also make
your own – recipe at the bottom
2 tsp. vanilla extract
Optional
Toppings:
Dulce de Leche
Fleur de sel salt
Hot fudge
Peach Puree – Recipe below. You will need a peach, strawberries,
sugar, and vanilla
Fresh fruit such as blueberries, raspberries, or blackberries
Whipped cream
Directions for the Cheesecake:
Preheat oven to 350°F (175°C).
Coat 13x9x2-inch
metal or glass baking pan coated with nonstick spray. You can use a spring form
pan as well if you want to cut triangle cheesecake slices.
Mix graham cracker crumbs, sugar, and cinnamon
in medium bowl. Add melted butter; stir until coated.
Transfer crumb mixture to
pan. Press evenly onto bottom of pan. Bake until crust is light golden, about
10 minutes. Cool completely on rack.
Blend the cream cheese and sugar together until
smooth and creamy, about 1 minute. Add the eggs 1 at a time, blending for
3 to 5 seconds each time until incorporated. Add in the dulce de leche
and vanilla and blend until just mixed - about 10 seconds.
Spread the batter
evenly over the cooled crust and bake until the cheesecake mixture is just set
in center and the edges are puffed and slightly cracked, about 35-45 minutes.
Transfer to rack and cool completely.
Once the cheesecake bar is cooled, cover and
chill in the fridge or freezer until ready to serve. Chill in fridge for
2-3 hours will suffice.
Lastly
when you're ready to serve the bars drizzle the dulce de leche lightly with
some fleur de sel. You can use crystalized sea salt form Trader
Joe’s. I did the taste test and they really do taste very similar. *Fleur de
sel is a light and flaky sea salt, with a less salty and bitter taste than
regular table or sea salt you can find at Williams Sonoma.
Inspired by:
Fleur
de Sel Salted Dulce De Leche Caramel Cheesecake Bars:
Dulce de Leche caramel sauce recipe:
Dulce de Leche
translation meaning “candy of milk” or “milk candy.” This was fabulous inside
and on top of my homemade apple pie. I’m looking forward to incorporating it
into many other dishes.
Ingredients:
1 can = 14 oz.
Sweetened Condensed Milk, remove label
One pot of hot water
enough to cover the can for 2 full hours
Directions:
Making homemade creamy
caramel can be quite simple!
Grab a large pasta pot
of some sort, and fill ¾ of the way with water. Bring to a boil.
Remove the label from
the can of sweetened condensed milk and put it in the pot, making sure it is
completely submerged in the water.
Keep the water boiling
for 2 hours making sure your can stays covered with water the entire time. I
was adding about half a cup of water every 15 minutes or so. If the water goes
below the can you will have a HUGE explosion of caramel all over your kitchen.
So keep your eyes on the prize!
Once the 2 hours is
over, place the pot in the sink and run some cool water into the pot. Once the
can feels cool enough to remove then it is time to crack that baby open.
Use a can open and
slowly remove the lid.
When you open it, you
will discover a delicious concoction of dulce de leche. Don’t be stingy;
add a couple spoons on top of your favorite pie dishes, ice cream, or even
pancakes. Be creative!
Peach &
Strawberry Puree Recipe:
I had some fresh peaches and strawberries and had just made a
cheesecake from scratch for my mom’s birthday. At some restaurants they serve a
side of raspberry sauce, caramel, or chocolate on the side to drizzle on the
cheesecake. I wanted to give her all the options for her special day. She would
have any toppings she could ever imagine. I got out my food processor and
decided to make this simple for anyone else that wanted to try this at home. 4
ingredients and you are done. You can
dip your cheesecake in the puree, pour it on top, or even put a couple
tablespoons inside a chilled full glass of Prosecco or Champagne at your next
party.
Ingredients:
1 large peach, ripe and pit removed
2 cups of fresh strawberries, tops removed
2-3 tablespoons of sugar to taste
¼ teaspoon vanilla
Optional: 1 bottle of Champagne or Prosecco
Directions:
Blend until smooth…really smooth.
Time to serve! You can dip your cheesecake in the puree, pour it on top, or even put a couple tablespoons inside a chilled full glass of Prosecco or Champagne at your next party.
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