Dulce de Leche Caramel
Cheesecake
Serves ten to twelve
Ingredients:
Crust
8 oz. graham crackers, finely crushed (2 cups of crumbs)
3 tablespoons granulated sugar
7 tablespoons unsalted butter, melted
Filling
3 8 oz. packages cream cheese, at room temperature
¾ cup dulce de leche
2 tablespoons all-purpose flour
Table Salt
1-1/4 cups granulated sugar
1 tablespoon pure vanilla extract
4 large eggs, at room temperature
Sauce
½ cup granulated sugar
½ cup heavy cream
2 tablespoons unsalted butter
Directions:
1.
Position
a rack in the center of the oven and heat the oven to 375 degrees F.
2.
In a medium bowl, stir together the graham cracker
crumbs and 3 tablespoons of granulated sugar.
Mix in the melted butter until the crumbs are evenly moist and clump
together slightly. Transfer the mixture to a 9-inch springform pan and press
evenly into the bottom and about 2 inches up the sides of the pan (to press,
use plastic wrap or a flat-bottomed measuring cup). Bake until the crust is fragrant and slightly
darkened, 9 to 12 minutes. Let the pan
cool on a rack.
3.
Lower the oven temperature to 300 degrees F.
4.
In a stand mixer fitted with the paddle
attachment, beat the cream cheese, dulce de leche, flour, and a pinch of table
salt on medium speed, scraping down the sides of the bowl and the paddle
frequently, until very smooth and fluffy, about 5 minutes. Make sure the cheese has no lumps. Add the 1-1/4 cups granulated sugar and
continue beating until well blended and smooth.
5.
Add the vanilla and beat until blended, about 30
seconds. Add the eggs one at a time,
beating just until blended. (Don’t over
beat once the eggs have been added or the cheesecake will puff too much and
crack as it cools.) Pour the filling
into the cooled crust and smooth the top.
6.
Bake at 300 degrees F until the center jiggles
like Jell-O when nudged, 55 to 65 minutes.
The cake will be slightly puffed around the edges, and the center will
still look moist. Set on a rack and cool
completely. Cover and refrigerate until
well chilled, at least 8 hours or up to 3 days.
The cake can be frozen at this point for up to 1 month (see make-ahead
tip, below).
7.
In a 2-quart saucepan, combine the ½ cup granulated
sugar and 3 tablespoons water and cook over low heat, stirring occasionally,
until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook
without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even
out the color, and cook until the sugar turns golden-amber, 3 to 5
minutes. Off the heat, carefully add the
cream, butter, and a pinch of table salt.
Cook, whisking constantly over medium-low heat until well blended and
smooth. Set aside until the caramel has
cooled, about 15 minutes.
8.
Unclasp and remove the side of the springform
pan and run a long, thin metal spatula under the bottom crust of the
cheesecake. Carefully slide the cake
onto a flat serving plate. Pour the
caramel topping onto the cheesecake and spread evenly.
9.
To cut, run a thin knife under hot water, wipe
it dry, and cut the cake into slices, heating and wiping the knife after every
slice.
Make Ahead Tips:
To freeze, put the unmolded, cooled cake on a rimmed
baking sheet in the freezer, uncovered, until the top is cold and firm; then
wrap it in two layers of plastic and one layer of foil. Thaw overnight in the refrigerator.
