Marbled Cheesecake with Dulce de Leche

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* Exported from MasterCook *

 

Marbled Cheesecake with Dulce de Leche

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 12 Preparation Time :0:00

Categories : Cheesecakes Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

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FOR THE CRUST:

1 tablespoon softened butter

2 cups finely ground graham cracker crumbs

1/3 cup pecans -- finely chopped

1/4 cup packed light brown sugar

1/2 teaspoon ground cinnamon

6 tablespoons unsalted butter

FOR THE FILLING:

3 8 oz packages Philadelphia Brand cream cheese -- at room temperature

(not whipped, reduced or nonfat)

1/2 cup granulated sugar

2 tablespoons corn starch

4 extra large eggs

1 tablespoon pure vanilla extract

1 cup Dulce de Leche -- (page 21)

 

Preheat the oven to 350ºF with a rack in the center position. Wrap the outside

of a 10-inch springform pan, bottom, and sides, with a double layer of aluminum

foil. Coat the inside of the pan generously with the 1 tablespoon of softened

butter. To make the crust, in a medium mixing bowl toss together the crumbs,

nuts, brown sugar, and cinnamon. Stir in the melted butter. Press the crumb

mixture gently into the bottom and halfway up the sides of the buttered pan.

 

Place the cream cheese and sugar in the bowl of a food processor fitted with the

metal blade. Sift the cornstarch over the mixture and process until smooth.

Add the eggs and vanilla and continue to process until smooth, scraping down the

sides of the bowl as necessary.

 

Scoop 1 cup of the filling into a small mixing bowl, and stir in the Dulce de

Leche. Stir to combine the mixture well, and set aside. Bring a kettle of

water to a boil.

 

Scrape the filling from the food processor into the prepared springform pan, and

smooth the top with a rubber spatula. Spoon dollops of the Dulce de Leche

mixture onto the plain batter, leaving 1 to 2 inches between dollops. Hold a

butter knife perpendicular to the pan and gently cut through the filling to

swirl the darker Dulce de Leche filling into the lighter one. Don't overdo it,

or you will lose the marbled effect.

 

Place the springform pan in a large roasting pan and pour enough of the boiling

water into the roasting pan to come 1 1/2 inches up the side of the cheesecake

pan. Bake the cheesecake for 1 to 1 1/4 hours, until the center is set and no

longer jiggles when the pan is gently moved. Turn off the oven, leave the oven

door slightly ajar, and let the cheesecake sit for 1 more hour.

 

Remove the cheesecake from the water bath and remove the aluminum foil. Place

the springform pan on a wire rack and allow the cake to cool completely in the

pan, then cover the top securely with aluminum foil. Refrigerate 6 hours or

overnight, until the cake is very cold. Just before serving, run a sharp knife

around the inside edge of the pan and remove the sides. Use a knife inserted in

hot water to cut the cake into thin wedges.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 209 Calories; 10g Fat (41.7% calories

from fat); 3g Protein; 28g Carbohydrate; trace Dietary Fiber; 81mg Cholesterol;

84mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 2 Fat;

2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Dulce de Leche

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Desserts Sauces & Toppings

Slow Cooker Cooking

 

Amount Measure Ingredient -- Preparation Method

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1 vanilla bean -- split lengthwise

2 cups whole milk

1 2/3 cups granulated sugar

1/4 cup water

1 large pinch baking soda

 

Place the vanilla bean, 3 cups of the milk, the sugar, water, and baking soda in

the insert of the slow cooker, and whisk them together. Cook for 9 hours on

high, UNCOVERED, then remove the vanilla bean and whisk the milk mixture gently.

Use a dull-edged butter knife to carefully scrape down the crust of sugar that

accumulates on the sides of the insert. Do not skim the foam off the top of the

mixture.

 

Continue cooking for 1 more hour, stirring every 20 minutes, until it is a rich

medium-caramel color and has thickened to the consistency of melted ice cream.

In the meantime, warm the remaining 1 cup of milk in a small saucepan. Turn off

the slow cooker and stir in the warm milk. (This will prevent the dulce de

leche from hardening while refrigerated.) Carefully remove the insert. Allow

the mixture to cool for 10 minutes, then spoon and scrape it into a small metal

bowl. Cover and cool to room temperature. The mixture will thicken slightly as

it cools. Refrigerate it in a tightly covered container for up to 3 months.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 2 cups "

 

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Per Serving (excluding unknown items): 1590 Calories; 16g Fat (9.0% calories

from fat); 16g Protein; 356g Carbohydrate; 0g Dietary Fiber; 66mg Cholesterol;

1503mg Sodium. Exchanges: 2 Non-Fat Milk; 3 Fat; 22 1/2 Other Carbohydrates.

 

NOTES : " Like toffee, butterscotch, and honey all rolled into one, this thick

tawny ambrosia consists of whole milk, sugar, and vanilla slowly cooked into a

sticky jam. "

 

Although you can eat the cooled mixture right out of the insert, I suggest you

pour it over ice cream, fruit, or cake or mix it into coffee. Or try Dulce de

Leche Whipped Cream or Ice Cream (page 174) or Marbled Cheesecake with Dulce de

Leche (page 181).

Nutr. Assoc. : 0 0 0 0 0