Dulce De Leche Cheesecake Squares
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
42
Sourness
36
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 tbsps
Sugar3 tsp
Salt1 cup
Whole Milk230 g
Cream Cheese (softened)2 large
Egg2 tsps
Light Corn SyrupDirections:
1
To make the crust: Put oven rack in middle position and preheat oven to 325 degrees F
2
Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides
3
Finely grind crackers with sugar and a pinch of salt in a food processor
4
With motor running, add butter, blending until combined
5
Press mixture evenly onto bottom of baking pan
6
Bake 10 minutes, then cool in pan on a rack 5 minutes
7
To make the filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften
8
Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in the dulce de leche gently but thoroughly
9
Pour filling over crust, smoothing top, then bake in a hot water bath in oven until center is just set, about 45 minutes
10
Cool cheesecake completely in pan on rack, about 2 hours
11
Chill, covered, at least 6 hours
12
Glaze cake within 2 hours of serving
13
Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly
14
Chill, uncovered, 30 minutes
15
Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut