DULCE DE LECHE CHEESECAKE WITH BROWNIE CRUST

Dulce de Leche Cheesecake with Brownie Crust is an amazingly delicious combination of flavors. Very interesting!

I often feel like cheesecake is a big secret in the world of cake making. They always look and taste very impressive, but are so easy to make. So, I guess the secret is now out of the bag.

With National Cheesecake Day on the horizon this week (July 30!), I know that there needs to be a cheesecake celebration here at BoB. I think it's worth celebrating one of my favorite desserts with some of my favorite flavors - chocolate and dulce de leche!

The crust is just a variation of my basic brownie recipe that is baked right on a springform skillet. Then, the cheesecake filling was favored with some dulce de leche. After many other considerations, I decided that the perfect thing to complete this beauty was, even more, dulce de leche. So, I made a simple whipped cream with a little more flavor.

I was very fortunate in the adventure of making cakes because I had very few cracked cheesecakes. However, if your cheesecake is broken, dulce de leche whipping cream is the perfect way to hide any imperfections.

INGREDIENTS
FOR LEVELS:

• 3 ounces of bitter chocolate
• 1/4 cup unsalted butter
• 1/2 cup sugar
• 1 large egg
• 1 teaspoon of vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt

TO FILL:

• A 24-ounce cream cheese, at room temperature
• 1/2 cup of packed pink sugar
• 3 large eggs
• 1 & 1/2 teaspoon vanilla extract
• 1 cup dulce de leche

FOR A SHORT CREAM:

• 3/4 cup thick cream
• 1 tablespoon of granulated sugar
• 3 tablespoons dulce de leche
• chocolate shavings, for decoration

INSTRUCTIONS
TO CREATE A CRACK:

1. Preheat the oven to 350 ° F. Brush a 9-inch springform pan.
2. Place chocolate and butter in a microwave-safe bowl. Heat it in half the power in the microwave in 30 seconds until the butter melts and the chocolate melts when stirring. Stir well. Set aside to be rather cold.
3. Combine sugar, eggs, and vanilla. Add the chocolate mixture, stir until well mixed. Add flour and salt, stir until evenly mixed.
4. Transfer the mixture to the prepared pan and spread evenly. Bake for 15 to 20 minutes, or until a pick that is placed in the center comes out with a wet crumb. Place the pan on a wire rack and allow it to cool completely.

TO FILL:

1. Preheat the oven to 350 ° F.
2. Using an electric mixer at medium speed, beat the cream cheese and brown sugar until fluffy. Add eggs, one after the other, stirring properly after every addition. Mix vanilla. Add the dulce de leche and stir until mixed.
3. Pour the mixture over the cold crust in a pan. Spread evenly.
4. Bake for 15 minutes.
5. Reduce the temperature of the oven to 200 ° F. Continue baking for 2 hours.
6. Turn off the oven. Remove the cheesecake from the oven and run the knife gently around the edge of the pan. Return the cheesecake to the oven. Leave the cheesecake in the oven for 2 hours.
7. Then, cover loosely and chill overnight.

TO MAKE A SHORT CREAM:

1. Place the cream in a large, cold bowl. Using an electric mixer with a shaker, shake at medium-high speed until the cream begins to thicken.
2. Sprinkle sugar on top of the cream. Shake until combined. Add dulce de leche.
3. Continue whisking until you can lift the whisk from the whipped cream and the top is curved down to form the cream. This will take 4 to 5 minutes.
4. Spread the whipped cream over the cheesecake. Garnish with chocolate shavings.

This recipe is inspired by bake or break

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