5/24/08

{Dulche De Leche White Chocolate Cheesecake}

 
This cheesecake is so deliciously creamy and decadent...it takes a some work to make it, but believe me, it's worth the time and effort. Your family and friends will sing your praises!


 

{Dulche De Leche White Chocolate Cheesecake}
 
First thing you have to do is make the dulce de leche, aka "milk caramel". You can also buy it bottled, but everything is always better when you make it yourself:


You need 1 (14 oz.) can of sweetened condensed milk. Pour it into the top of a double broiler and cover. Place over boiling water. Cook over low heat for about an hour or until thick and caramel colored:


Crust:
1/2 c. butter, melted
1/4 c. granulated sugar
1/2 t. ground cinnamon
1-1/4 c. graham cracker crumbs

Combine the sugar, cinnamon and butter. Add graham cracker crumbs and mix until crumbs are wet. Press into bottom of 9" springform pan. Do not bake.

Filling:
2 c. white chocolate chips
1/2 c. heavy whipping cream
2 pkgs.(8 oz.) cream cheese, softened
1 t. vanilla extract
4 large eggs, room temp and lightly beaten
1 1/2 c. dulce de leche

Preheat oven to 300. Heat white chocolate morsels and cream in medium saucepan over low heat , stirring until smooth; cool for 15 minutes:


Beat cream cheese in large mixing bowl until fluffy. Beat in morsel mixture and vanilla. Stir in eggs. Take 1 c. of warm Dulce de leche and stir it into 1 c. of the cheesecake mixture.

Alternately spoon the cheesecake and Dulce de leche mixtures onto the crust, ending with the Dulce mixture. Swirl with a knife. Bake for one hour or until edges are set but center wiggles slightly. Turn off the oven and let it sit in there for at least an hour. Remove and cool completely overnight or at least 4 hours.
 
 
Ganache:
In a saucepan combine 1-1/2 c. heavy cream and bring just to a boil; remove from heat. Pour over white chocolate chips in a large bowl. Let it sit for a minute or two and then stir until chocolate is melted. Regrigerate until cool, about one hour. After it's cooled, beat with electric mixer until it forms small peaks. Beat by hand a few more strokes until it's thick and creamy. Do not overbeat!

Spread on top of cooled cheesecake and garnish with caramel Hershey kisses. You could also drizzle some melted caramel over this.



5 comments:

Holly Wood said...

Oh yummy! That looks delicious!

Buffy said...

Oh good grief I can't believe you just did this to me. I'm in the middle of 'Boot Camp' at my gym and I really didn't need another excuse to eat cheesecake today. :)


But what's one cheesecake!?

photonut68 "Kim" said...

This sounds sooooo delish! I love white chocolate.

MorenaTejana said...

"Dulche"? Do you know the linguistic origin of this recipe? I'm sure it should be spelled "Dulce" (pronounced "dool-say"), which is from the Spanish language. "de leche" is Spanish, so that could be the only option. It couldn't be Portuguese, Italian, French, or Romanian. I'm sure of it. Anyway, it looks good.

Steph said...

My friend made this for a get-together we had yesterday...this was amazing! Seriously. I could barely stop eating it (although I had to, since cheesecake tends to be pretty rich). Thanks for the great recipe!!