dulce de leche and white chocolate cheesecake, on a base of crushed chocolate covered digestive biscuits.
white chocolate cheesecake--modified from a recipe by the Big G, once again--with the addition of dulce de leche, a sweet, thick, caramelized milk and sugar confection? spread? dessert filling? fattener?
whatever. here's the
basic recipe*, but add 1/2 to 1 cup of the magic caramel. chocolate biccy base courtesy of spaceblog, i mean, spiceblog.
this was amazing. it's like the zaftig older sister of condensed milk. it's sticky, but also impossibly smooth. it's sweet, but not as much as you would think. it's as heavy as a brick, but the cheesecake filling melts on your tongue in a flash, and disappears down your throat like a magic elixir. no, really, it's really weird. it liquefies on contact then immediately into a...gaseous state--ahaaaaahaaaaaa, oh, poor lactose intolerant ones, ain't that the truth! oh, just trust me on this one.
*update: apparently the link to the recipe no longer works, so here it is:
dulce de leche cheesecake
1 packet chocolate-covered digestive biscuits crushed finely
50g (1.75 oz) butter, melted
press biscuit-butter mixture firmly into bottom of 8-inch (20cm)
springform tin, refrigerate until you need it.
250g (9 oz) cream cheese
250g (9 oz) mascarpone cheese
500g (1lb 2oz) white chocolate melted
1/2 to 1 cup of dulce de leche
about 1/4-1/2 c heavy cream to thin the mix for a smoother consistency
use electric beaters to mix cheeses, dulce de leche and heavy cream
together. whisk until smooth (i heated all the ingredients to make it
easier). pour mixture onto the biscuit base, then put in refrigerator
for at least 3 hours or overnight.
alternately you can mix the cheese and cream together, then drizzle the dulce de leche on top of the cake.
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