It is possible for the non-chef to make a great cheesecake.
Food historians believe that cheesecake has existed for a very long time, dating back to ancient Greece. The first Greek method for producing a cheesecake is believed to have been written by Greek writer Anthenaeus. Since those ancient times, many different cheesecake recipes have come into existence, some with simple ingredients, others coated in decadent chocolate or fruit toppings and even more that contain fruit, chocolate and other flavors inside the cheesecake filling. Originating in South America, Dulce De Leche, translated as "milk candy," is a milk-based sauce with a caramel taste and consistency. Dulce De Leche cheesecake offers a decadent taste for both cheesecake and caramel lovers.
Instructions
Making the Crust
1. Preheat the oven to 400 degrees Fahrenheit.
2. Spread a small amount of butter inside the spring-form pan. Cover all of the areas of the pan to ensure the crust does not stick.
3. Mix together the graham crackers and three tablespoons of melted butter in a mixing bowl. Use the mixing fork to mash the butter into the graham cracker crumbs. The mixture should be moist to the touch.
4. Press the graham cracker mixture into the buttered spring-form pan. Place the pan into the oven and allow the crust to bake for 10 to 12 minutes. Remove the pan from the oven and set aside. The crust should be completely cool before using.
Prepare the Dulce de Leche
5. Combine four cups whole fat milk, 1 1/2 cups white granulated sugar into the six-quart saucepan. Bring the mixture to a boil over high heat.
6. Add the 1/4 teaspoon baking soda to the mixture and reduce the heat. Allow the mixture to simmer between one to one and a half hours, stirring occasionally. When finished, the Dulce De Leche will be a rich, golden brown color.
7. Pour the warm Dulce De Leche into a strainer to remove the hardened caramel deposits made when cooking. It should appear to be a creamy, smooth mixture. Allow the mixture to cool and thicken before using. You can reheat the mixture in a saucepan when you are ready to use it.
Preparing the Cheesecake Filling
8. Preheat the oven to 325 degrees Fahrenheit.
9. Combine two tablespoons all-purpose flour, one cup sugar and the 24 ounces of cream cheese into a large mixing bowl. Use the electric mixer to combine the ingredients until smooth. Pour in two teaspoons real vanilla extract and mix into the batter.
10. Crack three eggs into a medium mixing bowl. Whisk the eggs until the whites and yolks are combined. Slowly pour the eggs into the cream cheese mixture, while continually beating with the mixer until smooth.
11. Pour 1/2 cup whole fat milk into the batter, mix until blended. The batter should be somewhat thick and not have a liquid appearance. Pour 1/2 cup cheesecake batter into a medium-size mixing bowl. Stir in all but about 1/4 cup of the prepared Dulce de Leche sauce. Combine the sauce and cheesecake batter until well blended.
12. Fold the cheesecake batter into the graham cracker crust. Use a large mixing spoon to smooth the top. Drop the remaining Dulce de Leche batter over the cheesecake in rounded spoonfuls. Use a plastic spatula to gradually swirl in the caramel sauce.
13. Place the cheesecake in the oven and bake for 50 to 55 minutes. When ready, the center of the cheesecake should be almost set yet still appear springy. Remove the pan from the oven. Run the knife or spatula around the pan's rim and then set the cheesecake aside to cool for about 30 minutes.
14. Place the cheesecake in the refrigerator for at least four hours before serving. Once the cheesecake has chilled, trickle a small amount of the remaining 1/4 cup of Dulce de Leche sauce over the cheesecake.
Tags: Dulce Leche, mixing bowl, cheesecake batter, graham cracker, Allow mixture
