|Dulce De Leche Cheesecake|
It's safe to say I have been majorly slacking on the blog front this year. What can I say? Life happens. Between moving, promotions at work (regular work, because I have a 9-5 in addition to this blogging madness), car accidents, medical issues, new relationships and traveling, the blog has gotten lost in the shuffle. Carving out time to dedicate to the blog, to sit down, write a post, edit photos and proof read my spanglish becomes harder and harder with every curve ball that gets thrown my way. Also, the more food blogger drama (yes, food blogger drama is an actual thing in Miami #SMH) I get dragged into, the less interested I am in continuing to write a blog. Not to mention, going to a restaurant a few times before writing a review isn't always cheap. Contrary to popular belief, I actually pay for my meals out of my own pocket.
However, I am still relatively active on the blog's social media outlets. I post pictures on Instagram on a daily basis as well as post on Facebook and conduct most of my bitching/complaining on Twitter. So feel free to connect on those platforms to keep tabs on what the hell I'm doing with my life.
In an effort to keep the blog going and get back in touch with why I started this damn thing in the first place, I'm sharing my Dulce De Leche Cheesecake recipe. It's a recipe I've been tinkering with and perfecting for a couple of years now and I think it's great, but don't take my word for it. Try it yourself... I mean it's dulce de leche cheesecake on a graham cracker crust, what more can you ask for?
|Dulce De Leche Cheesecake slice|
For the crust:
- 1 ¾ cups of of crushed cinnamon graham crackers
- ½ cup of melted butter
- 1 tablespoon of sugar
- Pinch of salt
For the cheesecake:
- 3 8oz packages of regular cream cheese (do NOT go for reduced fat) at room temperature
- 1 cup of granulated white sugar
- 2 tablespoons of all-purpose flour
- 1 teaspoon of vanilla bean paste (vanilla extract will suffice)
- 1 tablespoon of lemon curd
- 2 eggs
- 1 egg yolk
- ¼ cup of whole milk
- 1 heaping cup of dulce de leche at room temperature
- extra dulce de leche for drizzling (optional)
|Dulce De Leche Cheesecake|
Preheat oven to 375 degrees and grease a 9 inch springform pan. In a medium sized bowl, combine all of the ingredients for the crust and mix until the melter butter has coated all of the graham crackers. Press crumb mixture into greased pan evenly leaving about 2 inches up the sides of the pan. Bake in over for 7 minutes and then set aside.
Pour the mixture into the crust lines pan and place in the center oven rack. Bake for 45 minutes or until the center appears nearly set when shaken. Once removed from the oven, run a greased knife along the interior of the springform pan to ensure the sides don't stick and you don't develop any cracks in the cheesecake. Allow your cheesecake to cool completely before removing the sides of the pan. Place cheesecake in the refrigerator for 2 hours in order to chill completely.
Drizzle additional dulce de leche over the top of the cheesecake if desired. Since dulce de leche has a very thick consistency, place the dulce de leche in an empty squeeze bottle to make your drizzling easier.
Pro tip: Want a delicious plain cheesecake? Follow this same exact recipe and simply omit the dulce de leche. Replace dulce de leche drizzle for fresh strawberries!
|Classic Cheesecake with straberries.|