Earlier today, I told you about how I accidentally passed out before dessert at a dinner party I was hosting. Embarrassment aside, the worst part was not being able to taste the dulce de leche cheesecake I made! What was left of it is pictured at left.
When I saw the recipe in the current issue of Everyday With Rachael Ray, I knew I had to make it. The crust is a mixture of crushed shortbread cookies, almonds, and brown sugar. The smooth and creamy filling is a perfect blend of luscious cream cheese and sweet caramel. To take a look at the recipe please read more.
One 10-oz. box shortbread cookies, such as Lorna Doone
1/4 cup blanched almonds, toasted
2 tbsp. brown sugar
1/2 tsp. salt
4 tbsp. unsalted butter, melted
Two 8-oz. packages cream cheese, at room temperature
3 tbsp. flour
2 large eggs plus 1 large egg yolk
1 3/4 cups dulce de leche or other caramel sauce
Boiling water, for baking
- Preheat the oven to 350°F. Wrap the outside of a 9-inch springform pan with foil.
- Using a food processor, finely chop the cookies, nuts, brown sugar, and 1/4 teaspoon salt
- Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10 to 12 minutes. Transfer to a rack to cool.
- Lower the oven temperature to 300°F.
- Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed.
- Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.
- Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheesecake until set at the edges but slightly wobbly in the center, about 55 minutes.
- Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake.
- Refrigerate until ready to serve, then remove the springform and slice the cheesecake.