Friday, May 4, 2012

Dulce de leche cheesecake squares + some great villains

Dulce de leche cheesecake squares / Quadradinhos de cheesecake de doce de leite

I’ve already told you how much I adore Christian Bale and I think he’s a perfect Batman but after watching the trailers for “The Dark Knight Rises” – cannot wait for July to come! – I have the feeling that he’ll be eclipsed by Tom Hardy on the movie just as he was eclipsed by Cillian Murphy and Heath Ledger on “Batman Begins” and “The Dark Knight”, respectively. I love it when great actors are cast for great characters – that’s how it should always be – and Christopher Nolan has been doing a wonderful job in his movies, with just a few exceptions (Carrie Ann Moss, Al Pacino), but I feel sorry for Bale, poor thing. :)

The original recipe for these super delicious cheesecake squares called for a chocolate glaze but I did not want it to eclipse the dulce de leche flavor; after having one square I felt that omitting the glaze had been the right decision: the cheesecake tasted wonderful and very rich, it did not need any embellishments.

Dulce de leche cheesecake squares / Quadradinhos de cheesecake de doce de leite

Dulce de leche cheesecake squares
slightly adapted from the wonderful Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen

100g (3½oz) digestive biscuits
2 tablespoons sugar
pinch of salt
3 tablespoons (42g) unsalted butter, melted

1 teaspoon unflavored gelatin
¼ cup (60ml) whole milk
225g (8oz) cream cheese, softened
2 large eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup (350g/12½oz) dulce de leche

Crust: put oven rack in middle position and preheat oven to 160°C/325°F. Lightly butter a 20cm (8in) square baking pan then line the bottom and sides with 2 pieces of foil, leaving a 5cm (2in) overhang on two opposite sides. Butter the foil as well.
Finely grind cookies with sugar and salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.
Filling: sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. In an electric mixer, with the wire attachment, beat together cream cheese, eggs, salt, gelatin mixture and vanilla until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.

Carefully lift cheesecake from pan using foil overhang and cut into 16 squares.

Makes 16


WendyinKK said...

thank you thank you so much.
I still have one big tub of Brazillian DDL.
I'm so going to make this!

Anonymous said...

this looks yummy!
I guess for those of us who can't find dulce de leche, there might be an extra step to make it at home....

RecipeGirl said...

oh my goodness! I'd eat far too many of these delicious little bites!

Laura (Tutti Dolci) said...

Oh, yum! I think you're right - if you already have dulce de leche and cheesecake, who needs chocolate?

susan said...

You have read my mind...I just made a fresh batch of Dulce de Leche today and these are just way too gorgeous to not put my dulce de leche to good use. These are gorgeous, Patricia, and I am sure they taste as good as they look! You are seriously talented!

Anonymous said...

Is the gelatin necessary? I know you shouldn't boli/bake gelatine because of some(?) reason. I will try without it, maybe adding more eggs. Look delicious by the way :3

Anonymous said...

To make dulce de leche you must boíl for 1hour in water a can of condense milk.
Wait for it to cool before opening.

shaz said...

Wow. Yums! A decadent but oh so satisfying square!

Posti4 said...

Its in my oven now! I cant wait till the hubby comes home and takes a whiff!

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