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dulce de leche and white chocolate cheesecake



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
mixed with
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.

25 comments:

oh my gaaaawd, what a luscious bit of porn.

hailyn!

damn, woman, you missed all the volcanic action over here, and it's raining la style--just enough to keep the roads constantly slick and annoying.

yeah, this thing was truly obscene.

OMG!!! Obscene ~!!!

Toni says "That looks most delicious mmmmmmmmmm[continues for several minutes]"

fatman! i am now fatgirl :-D!!!

nth--this originally was supposed to be a take on your passiona cheesecake (hey did you know they actually sell passiona syrup?) but then i found half a jar of dulce de leche and a pound of white chocolate that were getting jiggy widdit in the back of the cupboard, so now i have a full bottle of passiona syrup with nowhere to go. yet.

Drooling. Drooling more. Drooling. Ah s***, keyboard exploding, too much saliva!!

And btw Santos, I've just browsed through your archives and woman: you keep a FABU blog! Pictures to die for, writing that got me laughing time and time again - with the risk of ripping of a big corporate firm, I'm SOOOO lovin' it! Keep up the good work, I'll definetly keep dropping by!

Santos, you're killin' me, woman. I have to try this, using Norwegian hapå instead of dulce de leche because I haven't seen it sold here. Aaaarrgh, decadent!

"Food porn!" disclaim the Lactose Intolerent (then go away and sulk jealously). ;-)

I read this and thought "I must get a springform pan immediately", but then I thought, "Wait a minute- that means we'd have a whole cheesecake in the house".

Phew...that was close.

zarah--how much drool? you know, you might need a cheesecake to sop that up.

oslofoodie--maybe we should do a trade--a bottle of dulce de leche for hapa?

christina--this is definitely *not* a recipe that can be altered with soy products :-( milk bomb!

anon--a whole cheesecake in the house? not for long!

Oh my God. That looks so yummy. I am in love.

hey lyn! love your blog. zarah can tell you how awesome this is....

Hi,

where's the exact recipe? I'd like to make it. I bought a jar of dulche de leche. Is it a simple chocolate cheesecake with dulce de leche?

Licia

hi licia! since the link isn't working, i posted the recipe above. it's a refrigerated cake so no baking, yay!

Hi Santos,

Which step in the dulce de leche cheesecake do you use the melted white chocolate?

Reena

This bit of foodpron has me obsessin' but at which point do you add the melted white chocolate in? Thank you... actually I don't know whether to thank you or vilify you for posting such a luscious pic and for adding to the growing list of dulce de leche possibilities....sinful absolutely and utterly sinful.....

wow, xine, i'm sorry i thought i answered this already. you add the white chocolate (melted and cooled a bit) to the cream cheese mixture before baking. it doesn't really affect the baking time.

I'm a little confused now, there's a baking step??? When do you bake it? After refrigeration for 3 hours? At what temp and time?

reena, sorry! i really shouldn't answer questions at 1 in the morning. i didn't mean baking i meant chilling. terrible typo. my apologies again! also, in retrospect, i'd cut down the amount of white chocolate to 400g and use the highest quality white chocolate available. just melt the chocolate first, add the cheeses and dulce de leche (i think i warmed up the cheeses and dulce de leche up first for easier stirring), blend those ingredients together, and add the heavy cream in small increments to the mix until it's more pliable.

chill, don't bake :P

OMG, I am simply drooling here behind my computerscreen here. That cake looks simply delicious.. omgoshomgosh :)

(google brought me here btw, after I searched for dulce de leche hehe - in case you were wondering how I managed to get to such an old post on your blog :))

Can you tell me roughly how many grams/oz of choc digestives to use?

I'm about to get the ingredients to make it but don't know whether to buy the big pack or or little pack or biscuits!

thanks xx

hi dian, bill's recipe calls for 100g :)

thanks Santos!

I made this cheesecake last night.

It is INSANELY sweet, and I generally have quite a sweet tooth.

I'll try and work my way through it over the next few days.

Thanks for the recipe!

hi jimmy (laughing) yeah, it is! haven't made it since.