Dulce de Leche Cheesecake
By colourforme
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Ingredients
- 1 can (300 mL) sweetened condensed milk
- 1-1/4 cups Honey Maid Graham Crumbs
- 1/4 cup butter , melted
- 3 pkg. (250 g each) Philadelphia Brick Cream Cheese , softened
- 1/2 cup sugar
- 3 eggs
Details
Servings 16
Level of difficulty Average
Preparation time 15mins
Cooking time 405mins
Cost Average budget
Preparation
Step 1
Heat oven to 425°F.
Pour condensed milk into 9-inch pie plate; cover with foil. Place in shallow pan filled with boiling water to 1-inch depth. Bake 1 hour. Remove pie plate from water bath. Beat milk with whisk until smooth. Cool 1 hour. Remove 1/2 cup sauce; refrigerate remaining sauce for later use.
Heat oven to 350°F. Mix graham crumbs and butter; press onto bottom of 9-inch springform pan. Beat cream cheese and sugar in large bowl with mixer until well blended. Add 1/2 cup sauce; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.
Pour remaining sauce into microwaveable bowl when ready to serve cheesecake. Microwave on HIGH 15 sec. or until warmed; stir. Drizzle over cheesecake.
MAKE AHEAD
The dulce de leche sauce can be stored in refrigerator up to 1 week before using as directed.
SHORTCUT
Prepare using 1 cup prepared dulce de leche sauce. Look for it in gourmet food stores.
SIZE-WISE
Dessert can be part of a balanced diet but remember to keep tabs on portions.
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