Recipe of the Day #1:Dulce de Leche Cheesecake Squares

For crust
1 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons unsalted butter, melted

For filling
1 teaspoon unflavored gelatin (from a 1/4-oz envelope, about half of envelope)
1/4 cup milk
8 oz cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup dulce de leche (recipe below

How to make Dulce de Leche

Pour 1 can (14 oz.) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.

Remove from heat. Whisk until smooth. Set aside until needed.

For glaze
3 oz fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 teaspoons light corn syrup

Make crust: Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan foil or parchment leaving an overhang to lift the bars out for cutting.

Finely grind crackers with sugar and a pinch of 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.

Make filling: Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed 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 (we used a 9×13-inch cake pan) 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 and up to 3 days in advance of glazing. This makes them a great make ahead if you need.

Glaze within 2 hours of serving: Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.

Lift this lovely concoctin from pan using the overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut. You really want to clean your knife so your squares will be neat and pretty. And do not cut into bigger pieces – it is really impossible to eat much of these very rich squares at a sitting.

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Oh yummy! I’m going to try the corn and cheesecake for sure. Since I don’t eat meat I will not do the other one but I printed it out to give to my sister to try.

I love to get tried and true recipes to try out.

I have a giveaway going on. You may want to take a peek and see if you are interested.