Ingredients with Measurements:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 1 cup dulce de leche
Special equipment needed:
- 9-inch springform pan
- Hand mixer or stand mixer
- Mixing bowls
- Spatula
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the mixture is well combined and resembles wet sand.
3. Press the mixture into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to press the mixture down firmly.
4. In another mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
5. Add the eggs and vanilla extract, and beat until well combined.
6. Pour the cream cheese mixture over the graham cracker crust.
7. Spoon the dulce de leche over the cream cheese mixture, and use a knife to swirl it into the cream cheese mixture.
8. Bake the cheesecake for 45-50 minutes or until the edges are set and the center is slightly jiggly.
9. Remove from the oven and let cool to room temperature.
10. Chill the cheesecake in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
325°F
Serving size:
8-10 servings
Nutritional information:
Calories: 470
Fat: 32g
Saturated Fat: 19g
Cholesterol: 135mg
Sodium: 310mg
Carbohydrates: 42g
Fiber: 0g
Sugar: 35g
Protein: 7g
Substitutions for ingredients:
- Digestive biscuits can be used instead of graham crackers.
- Caramel sauce can be used instead of dulce de leche.
Variations:
- Add chopped nuts or chocolate chips to the graham cracker crust.
- Top the cheesecake with whipped cream and drizzle with extra dulce de leche.
Tips and tricks:
- Make sure the cream cheese is at room temperature before mixing to ensure a smooth and creamy texture.
- Use a knife to swirl the dulce de leche into the cream cheese mixture for a marbled effect.
- Let the cheesecake cool to room temperature before chilling in the refrigerator to prevent cracking.
Storage instructions:
Store the cheesecake covered in the refrigerator for up to 3 days.
Reheating instructions:
Serve chilled.
Presentation ideas:
Serve on a cake stand or plate, and garnish with whipped cream and a drizzle of dulce de leche.
Garnishes:
Whipped cream, fresh berries, chopped nuts, or chocolate shavings.
Pairings:
Coffee or tea.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
If the cheesecake cracks, cover it with whipped cream or a fruit topping.
Food safety advice:
Make sure to use pasteurized eggs and store the cheesecake in the refrigerator.
Food history:
Dulce de leche is a popular sweet spread in Latin America, made by slowly heating sweetened milk until it caramelizes.
Flavor profiles:
Sweet, creamy, and caramel-like.
Serving suggestions:
Serve as a dessert or as a sweet treat with coffee or tea.
Related Categories
Cooking Method: N/A
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Region: Argentine
Taste: Rich, Sweet, Creamy, Caramelized