Sweet oozing milk caramel + baked cheesecake — a heavenly combination! I recently came across this post on Kitchen Koala’s blog on how to make your own Dulce De Leche (DDL) by slow cooking sweetened condensed milk (SCM) and have been itching to try it since, so when I found a recipe for ‘Dulce De Leche Baked Cheesecake’ I knew this was my chance!
I have read about the volatility of making DDL on the stove top by cooking cans of SCM for a few hours and was a little turned off by the chance of exploding cans and potential kitchen mess :S So the slow cooker method, although taking 3x longer seemed like a more controlled and safe environment. It worked perfectly for me and was so simple!
Slow Cooker Dulce De Leche:
Remove the labels from your store bought can(s) of Sweetened Condensed Milk, line the base of your slow cooker with al-foil, place the can on top and completely cover the can in water. Cook on ‘low’ in your slow cooker for 8 hours, then remove tin and leave to cool completely before opening and Voila! Milk caramel to fill all your tarts, cakes, buns, cookies….. the list goes on hmmm…. what about Caramel Choc Chip Scolls or Caramel Apple Scrolls both sprinkled with Cinnamon sugar! — my next scroll project?!?
Baked Dulce De Leche Cheesecake
Recipe from the April 2010 edition of Delicious
- 300g (10 oz) sweet, plain biscuits/cookies
- 90g (3 oz) unsalted butter, melted
- 750g (26.4 oz) cream cheese, chopped
- 2tbs cornflour/cornstarch
- 3 eggs
- 120g (4 oz) caster sugar
- 2tsp vanilla extract
- 2x 450g (15.8 oz) dulce de leche
- 600ml sour cream
- Preheat oven to 160c (320f) and grease a 23cm spring form pan.
- Finely crush biscuits in a processor, then pour in melted butter and pulse to combine. Press mixture into the base of the pan.
- Place cream cheese in cleaned processor bowl with cornflour, eggs, 100g (3.5 oz) sugar and 1 tsp vanilla until smooth, then add 1 can of dulce de leche and process until smooth and combined.
- Pour mixture over biscuit base and bake for 45 minutes until set.
- Meanwhile, place sour cream in a bowl with remaining sugar and 1tsp vanilla. Beat with a wooden spoon to combine.
- Remove cheesecake from oven and top with sour cream mixture, then bake cake for a further 15 minutes until set. Leave in the switched-off oven with the door ajar until completely cooled, then chill overnight.
- When ready to serve, add 2-3 tbs of boiling water to the remaining can of dulce de leche until you have a smooth sauce consistency then drizzle over cheesecake.