Ingredients with Measurements:
- 2 cups graham cracker crumbs
- 1/4 cup white sugar
- 1/2 cup melted butter
- 4 (8 ounce) packages cream cheese, softened
- 1 cup white sugar
- 2 teaspoons vanilla extract
- 4 eggs
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 1/2 cup dulce de leche
Special Equipment Needed:
- 9 inch springform pan
- Electric mixer
- Aluminum foil
Step-by-Step Instructions:
1. Preheat oven to 325 degrees F (165 degrees C).
2. In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melted butter. Press mixture into the bottom and up the sides of a 9 inch springform pan.
3. In a large bowl, beat cream cheese until smooth. Beat in 1 cup sugar and vanilla. Add eggs one at a time, beating after each addition. Blend in sour cream and heavy cream.
4. Pour half of the cream cheese mixture into the prepared crust. Drizzle dulce de leche over the top. Pour remaining cream cheese mixture over the top.
5. Place springform pan on a large piece of aluminum foil and fold up sides around the pan. Place pan in a large roasting pan. Fill roasting pan with enough hot water to come halfway up the sides of the springform pan.
6. Bake in preheated oven for 1 hour. Turn off oven, and let cake cool in oven with the door closed for 1 hour.
7. Remove from oven and cool completely. Refrigerate for at least 4 hours before serving.
Time:
Preparation Time: 15 minutes
Cooking Time: 1 hour
Temperature: 325 degrees F (165 degrees C)
Serving Size: 8-10
Nutritional Information:
Calories: 522
Fat: 33.9g
Carbohydrates: 45.4g
Protein: 7.5g
Substitutions for Ingredients
- Graham cracker crumbs: can be substituted with other types of cookie crumbs (e.g. Oreo, vanilla wafer, etc.)
- Heavy cream: can be substituted with evaporated milk
- Dulce de leche: can be substituted with caramel sauce
Variations:
- Add 1/2 cup of chopped nuts to the crust for added crunch
- Add 1/2 cup of chopped fruit to the cream cheese mixture for added flavor and texture
- Substitute dulce de leche with other types of sauces (e.g. chocolate, raspberry, etc.)
Tips and Tricks:
- Make sure all ingredients are at room temperature before beginning
- Make sure to fold up the aluminum foil around the springform pan to prevent water from seeping in
- Make sure to cool the cake completely before refrigerating
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in the microwave for 30 seconds or until desired temperature is reached.
Presentation Ideas:
- Garnish with fresh fruit and a drizzle of dulce de leche
- Serve with a dollop of whipped cream
Garnishes:
- Fresh fruit
- Whipped cream
- Chocolate shavings
Pairings:
- Coffee
- Tea
- Ice cream
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
Troubleshooting Advice:
- Make sure all ingredients are at room temperature before beginning
- Make sure to fold up the aluminum foil around the springform pan to prevent water from seeping in
- Make sure to cool the cake completely before refrigerating
Food Safety Advice:
- Make sure to use clean utensils and surfaces when preparing the cheesecake
- Make sure to refrigerate the cheesecake promptly after baking
Food History:
Santiago cheesecake is a traditional dessert from Santiago, Chile. It is a rich and creamy cheesecake that is often served with a drizzle of dulce de leche.
Flavor Profiles:
This cheesecake has a rich and creamy flavor with hints of sweetness from the dulce de leche.
Serving Suggestions:
Santiago cheesecake is best served chilled with a dollop of whipped cream and a drizzle of dulce de leche.
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