Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest, layer consists of a mixture of a soft, fresh cheese, eggs, and sugar. If there is a bottom layer, it most often consists of a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake. In todays blog, two unique and beloved cheesecakes face off for foodies in Australia…
Dulce De Leche Cheesecake
Dulce de leche, also known as caramelized milk or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning.
- 1-3/4 cups crushed gingersnap cookies (about 35 cookies)
- 1/4 cup finely chopped walnuts
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 6 tablespoons butter, melted
- 3 packages (8 ounces each) cream cheese, softened
- 1 cup plus 2 tablespoons sugar
- 1/4 cup 2% milk
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3 large eggs, lightly beaten
- 1 can (13.4 ounces) dulce de leche
- 1 cup semisweet chocolate chips
- 1-1/2 teaspoons chili powder
- 1/2 cup dulce de leche
- 3 tablespoons hot water
- Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan.
- In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
- Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
- Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull.
- Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour.
- In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
- In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake.
This appealing dessert, with its pretty pistachio filling, almond crust and chocolate drizzle, is creamy smooth.
- 2 cups all-purpose flour
- 1/2 cup ground almonds
- 1/2 cup cold butter
- 6 packages (8 ounces each) cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 2 packages (3.4 ounces each) instant pistachio pudding mix
- 5 eggs, lightly beaten
- Chocolate syrup
- Whipped cream and chopped pistachios, optional
- In a small bowl, combine the flour and almonds; cut in butter until crumbly. Press onto the bottom and 1-1/4 in. up the sides of a greased 10-in. springform pan. Bake at 400° for 10 minutes.
- Meanwhile, in a large bowl, beat cream cheese, milk and pudding mixes until smooth. Add eggs; beat on low speed just until combined. Pour over crust.
- Place pan on a baking sheet. Reduce heat to 350°. Bake for 55-60 minutes or until the center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
- Slice cheesecake; drizzle slices with chocolate syrup. Garnish with whipped cream and pistachios if desired.