Dulce de Leche Cheesecake

I know what you must be thinking. "There she goes again with her cheesecake obsession". I just can't help it. I'm hooked. And from all my recipe stacks I'm still a long way away from baking my last. So just indulge me please.

But just imagine this: put together two of my all-time favorite treats of cheesecake and dulce de leche. And oh boy, do we have a party! Goodbye dieting. Let's meet again in a few weeks.

You can easily make dulce de leche at home. Just boil unopened cans of sweetened condensed milk (label removed). Let simmer for 4 hours. Make sure the cans are submerged in water the whole time. Cool the cans for at least 8 hours (preferably overnight) before using. And remember: never, never open a hot can. I cannot stress this enough. Unless you want a trip to the ER.

Here's the recipe:

Dulce de Leche Cheesecake

Crust:
1 cup graham cracker crumbs
2 tablespoons refined sugar
1/2 teaspoon cinnamon powder
1/3 cup melted butter

Mix all ingredients and press onto bottom of a 9" springform pan. Chill until ready to use.

Filling:
2 bars (225 grams each) cream cheese
3/4 cup refined sugar
3 large eggs
2 cups sour cream
1/4 cup sifted all-purpose flour
1 teaspoon vanilla extract
1/2 cup dulce de leche


To decorate:

2 tablespoons dulce de leche
8 pieces white chocolate buttons


Mix together cream cheese and refined sugar till smooth. Add eggs. Stir in sour cream, flour and vanilla extract. Set aside one cup of filling. Pour the rest into the prepared crust.

Blend together the remaining filling and dulce de leche. Randomly spoon this mixture on top of filling. With a spatula, make swirls to make marble designs.

Bake cheesecake at 325 F baine-marie style for about one hour. Cool completely. Chill at least 6 hours or overnight before serving. Before serving decorate the top with dulce de leche and white chocolate buttons.