Cuban Dulce de Leche Cheesecake: Difference between revisions
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|title=Cuban Dulce de Leche Cheesecake a cheese recipe | |title=Cuban Dulce de Leche Cheesecake a cheese recipe | ||
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|keywords= | |keywords=#bake #dulcedeleche #cheesecake #blueberries #cubandulcedelechecheesecake #creamcheese #sauce #eggs #cornflour #blueberry #servings | ||
|hashtagrev=032020 | |||
|description=This Dulce de Leche Cheesecake is accented with blueberries and an easy bake dulce de leche easy bake pastry shell | |description=This Dulce de Leche Cheesecake is accented with blueberries and an easy bake dulce de leche easy bake pastry shell | ||
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This [[Dulce de Leche]] [[Cheesecake]] is accented with [[Blueberries|blueberries]] and an easy [[Bake|bake]] [[Dulce de Leche|dulce de leche]] easy [[Bake|bake]] [[Pastry|pastry]] shell. | |||
{{recipesummary | {{recipesummary | ||
|TotalCalories = 8752 | |||
|PortionCalories = 625 | |||
|DatePublished=8th December 2013 | |DatePublished=8th December 2013 | ||
|Author=Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK | |Author=Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK | ||
| Line 19: | Line 20: | ||
|PrepTime = 30 minutes | |PrepTime = 30 minutes | ||
|CookTime = 2 hours, 40 minutes | |CookTime = 2 hours, 40 minutes | ||
|Image = [[Image:Cuban Dulce de Leche Cheesecake recipe.jpg| | |Image = [[Image:Cuban Dulce de Leche Cheesecake recipe.jpg|thumb|middle|none|alt=Electus]] | ||
}} | }} | ||
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<tr><td colspan="2" style="text-align: center; background-color: #f7F7F7"> | |||
<span class="review"> <span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Goya Cake</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span> | |||
<span class="reviewDesc">With blueberries</span> | |||
<span class="reviewAuthor"> [[User:Klapaucius|Klapaucius]] </span></span> | |||
</tr></td> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
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| 275g Goya [[Dulce de Leche]] | | 275g Goya [[Dulce de Leche]] | ||
| 100g [[Blueberries|blueberries]] | | 100g [[Blueberries|blueberries]] | ||
| | | 2 tablespoons of [[Sugar|sugar]] | ||
| 1 teaspoon [[Corn flour|corn flour]] | | 1 teaspoon [[Corn flour|corn flour]] | ||
| 300g full-fat [[Cream cheese|cream cheese]] | | 300g full-fat [[Cream cheese|cream cheese]] | ||
| 4 tablespoons [[Plain flour|plain flour]] | | 4 tablespoons [[Plain flour|plain flour]] | ||
| 2 | | 2 teaspoons [[Vanilla extract|vanilla extract]] | ||
| 3 large [[Eggs|eggs]] | | 3 large [[Eggs|eggs]] | ||
| 200ml [[single cream]] | | 200ml [[single cream]] | ||
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[[Category:Baked or roasted|Cheese]] | [[Category:Baked or roasted|Cheese]] | ||
[[Category:Recipes from other sites]] | [[Category:Recipes from other sites]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/bake|#bake]] [[Special:Search/dulcedeleche|#dulcedeleche]] [[Special:Search/cheesecake|#cheesecake]] [[Special:Search/blueberries|#blueberries]] [[Special:Search/cubandulcedelechecheesecake|#cubandulcedelechecheesecake]] [[Special:Search/creamcheese|#creamcheese]] [[Special:Search/sauce|#sauce]] [[Special:Search/eggs|#eggs]] [[Special:Search/cornflour|#cornflour]] [[Special:Search/blueberry|#blueberry]] [[Special:Search/servings|#servings]] | |||
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Latest revision as of 17:58, 1 January 2022
This Dulce de Leche Cheesecake is accented with blueberries and an easy bake dulce de leche easy bake pastry shell.
| Cuban Dulce de Leche Cheesecake | |
|---|---|
 |
| Servings: | Serves 14 |
| Calories per serving: | 625 |
| Ready in: | 3 hours, 10 minutes |
| Prep. time: | 30 minutes |
| Cook time: | 2 hours, 40 minutes |
| Difficulty: | 
|
| Recipe author: | Carla Cancio-Bello, J.D., on behalf of Cuban Cuisine UK |
| First published: | 8th December 2013 |
|
Best recipe reviewGoya Cake 4/5 With blueberries |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 300g Goya Dulce de Leche Wafers
- 275g Goya Dulce de Leche
- 100g blueberries
- 2 tablespoons of sugar
- 1 teaspoon corn flour
- 300g full-fat cream cheese
- 4 tablespoons plain flour
- 2 teaspoons vanilla extract
- 3 large eggs
- 200ml single cream
Method
- 1.Heat oven to 200C/180C fan/gas 6. Line a 20 x 30cm rectangular tin with baking parchment. Put the wafers in a food processor and blitz to a fine crumb. Tip into the tin, press down firmly with the back of a spoon to cover the base, then bake for 10 mins. Leave to cool.
- 2.Meanwhile, tip 25g of the sugar and the blueberries into a small pan. Mix the cornflour with 1 tablespoon cold water and add this to the pan. Heat gently until the sugar dissolves. Increase the heat and bubble for 1-2 mins until saucy. Set aside to cool.
- 3.In a large bowl, whisk the cream cheese with an electric hand-held whisk until smooth. Add the dulce de leche and whisk again. Add the flour, vanilla, eggs and cream, and whisk until smooth and well combined.
- 4.Pour half the cheesecake mixture over the biscuit base, then spoon half the blueberry sauce on top in small blobs. Cover with the remaining cheesecake mix and smooth the surface with a spatula. Drizzle the remaining blueberry sauce over the top, then use the end of the spoon to ripple it into the cheesecake. Bake for 10 mins, then lower the heat to 110C/90C fan/ gas ¼ and bake for a further 30 mins. Turn off the oven and leave the cheesecake inside for 1 hr, then leave for 1 hr more with the door ajar. Finally, leave at room temperature until completely cool, then chill for at least 3 hrs or, even better, overnight. Slice into 14 bars. Will keep in the fridge for up to 5 days.
Serving suggestions
14 servings if baked in rectangular form or 12 slices of pie.
Recipe source
This recipe has been added courtesy of Carla Cancio-Bello - cuban cuisine.co.uk. Unfortunately, as of February 2019 the website is no longer in existence.
Chef's notes
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#bake #dulcedeleche #cheesecake #blueberries #cubandulcedelechecheesecake #creamcheese #sauce #eggs #cornflour #blueberry #servings