Difference between revisions of "Cuban Coffee Dulce de Leche Cheesecake"

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| 275 g Goya [[Dulce de Leche]]
 
| 275 g Goya [[Dulce de Leche]]
 
}}
 
}}
 
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===[[Mise en place]]===
 +
Heat the oven to 160° C (325° F - gas 3), [fan oven 140° C & reduce cooking time by 10 mins per hour]
 
===Method===
 
===Method===
 
{{RecipeMethod
 
{{RecipeMethod
  
| Heat [[Oven|oven]] to 325ºF or gas mark 6. Place cookies in bowl of [[Food processor|food processor]]. Pulse 30 seconds, or until finely [[Ground|ground]]. (Or, place cookies in zip-top bag and using the bottom of a heavy [[Skillet|skillet]], pound cookies until finely crushed); transfer cookie crumbs to bowl (there should be about 2 cups). Add [[Butter|butter]], stirring until combined. Transfer cookie mixture to 9" spring form pan. Using your fingers, press cookie crumbs evenly onto bottom and sides of pan. [[Bake]] until firm and fragrant, 7 - 10 minutes; cool.
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| Place cookies in bowl of [[Food processor|food processor]]. Pulse 30 seconds, or until finely [[Ground|ground]]. (Or, place cookies in zip-top bag and using the bottom of a heavy [[Skillet|skillet]], pound cookies until finely crushed); transfer cookie crumbs to bowl (there should be about 2 cups).
| 2.
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| Add [[Butter|butter]], stirring until combined. Transfer cookie mixture to 9" spring form pan. Using your fingers, press cookie crumbs evenly onto bottom and sides of pan. [[Bake]] until firm and fragrant, 7 - 10 minutes; cool.
| In bowl of [[Electric mixer|electric mixer]] on medium speed, beat [[Cream cheese|cream cheese]] until fluffy, about 3 minutes. Add [[Condensed milk|condensed milk]]; beat until smooth, 1 minute. Beat in [[Eggs|eggs]], [[Vanilla|vanilla]] and 3 tbsp. [[Dulce de Leche|dulce de leche]] and [[Cuban coffee]] until combined, 3 minutes. Pour filling into prepared crust. [[Bake]] until golden [[Brown|brown]] and set, but still wiggly in the middle, 45 - 55 minutes. Turn off [[Oven|oven]]; partially open [[Oven|oven]] door. Let [[Cake|cake]] sit in oven until room temperature, about 1 hour. Transfer [[Cake|cake]] to [[Refrigerator|refrigerator]]; cool completely, at least 4 hours.
+
| In the bowl of an [[Electric mixer|electric mixer]] on medium speed, beat [[Cream cheese|cream cheese]] until fluffy, about 3 minutes. Add [[Condensed milk|condensed milk]]; beat until smooth, 1 minute. Beat in [[Eggs|eggs]], [[Vanilla|vanilla]] and 3 tbsp. [[Dulce de Leche|dulce de leche]] and [[Cuban coffee]] until combined, 3 minutes.
| 3.
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| Pour filling into prepared crust.  
| Remove [[Cheesecake|cheesecake]] from pan. Place remaining [[Dulce de Leche|dulce de leche]] in zip-top bag. Using scissors, snip small hole in corner of bag. Applying even pressure on "[[Pastry bag|pastry bag]]," make swirly designs on top of [[Cake|cake]]; slice and serve.
+
| [[Bake]] until golden [[Brown|brown]] and set, but still wiggly in the middle, 45 - 55 minutes. Turn off [[Oven|oven]]; partially open [[Oven|oven]] door. Let [[Cake|cake]] sit in oven until room temperature, about 1 hour.
 +
| Transfer [[Cake|cake]] to [[Refrigerator|refrigerator]]; cool completely, at least 4 hours.
 +
| Remove [[Cheesecake|cheesecake]] from pan.
 +
| Place remaining [[Dulce de Leche|dulce de leche]] in zip-top bag. Using scissors, snip small hole in corner of bag. Applying even pressure on "[[Pastry bag|pastry bag]]," make swirly designs on top of [[Cake|cake]];  
 +
| slice and serve.
 
}}
 
}}
 
===Serving suggestions===
 
===Serving suggestions===

Revision as of 07:11, 24 May 2014

Cuban Coffee Dulce de Leche Cheesecake
Electus
Ready in:1 hour, 17 minutes
Prep. time:17 minutes
Cook time:1 hour
Difficulty:Average difficulty

The best of everything in one pie....

Ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

Heat the oven to 160° C (325° F - gas 3), [fan oven 140° C & reduce cooking time by 10 mins per hour]

Method

  1. Place cookies in bowl of food processor. Pulse 30 seconds, or until finely ground. (Or, place cookies in zip-top bag and using the bottom of a heavy skillet, pound cookies until finely crushed); transfer cookie crumbs to bowl (there should be about 2 cups).
  2. Add butter, stirring until combined. Transfer cookie mixture to 9" spring form pan. Using your fingers, press cookie crumbs evenly onto bottom and sides of pan. Bake until firm and fragrant, 7 - 10 minutes; cool.
  3. In the bowl of an electric mixer on medium speed, beat cream cheese until fluffy, about 3 minutes. Add condensed milk; beat until smooth, 1 minute. Beat in eggs, vanilla and 3 tbsp. dulce de leche and Cuban coffee until combined, 3 minutes.
  4. Pour filling into prepared crust.
  5. Bake until golden brown and set, but still wiggly in the middle, 45 - 55 minutes. Turn off oven; partially open oven door. Let cake sit in oven until room temperature, about 1 hour.
  6. Transfer cake to refrigerator; cool completely, at least 4 hours.
  7. Remove cheesecake from pan.
  8. Place remaining dulce de leche in zip-top bag. Using scissors, snip small hole in corner of bag. Applying even pressure on "pastry bag," make swirly designs on top of cake;
  9. slice and serve.

Serving suggestions

Serve with fresh Cuban coffee of course!

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.