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DULCE DE LECHE CHEESECAKE
For crust: For topping:
20 full sized, finely crushed graham crackers 1 pint sour cream
2/3 cup butter, melted 1/2 cup sugar
1/4 cup finely chopped walnuts (optional) 1
1
⁄2
teaspoon. vanilla
For cheesecake: For sauce:
4 8-ounces packages cream cheese, 1 cup heavy cream
room temperature 1 cup brown sugar, packed
1 cup sugar 1/2 cup sweetened condensed milk
4 eggs
1 lemon, juiced
1 teaspoon vanilla
Preheat toaster oven to 325°F. Lightly butter a 9 inch springform pan. Add
walnuts and melted butter to crushed graham crackers and blend with a
fork. Press mixture into bottom of pan and up the side of the pan 1 inch.
Place pan in toaster and cook for 5 minutes to set crust. Whip cream
cheese in mixer until light and smooth. Add sugar and beat for 1 minute.
Add eggs one at a time, incorporating completely each time. Add lemon
juice and vanilla. Blend well. Pour on top of crust. Place in toaster oven.
Cook for approximately 1 hour, ensuring a slight jiggle left to cheesecake
in center. Blend sour cream, sugar and vanilla and smooth over cheesecake
center, leaving 1/2 inch around edge without topping. Cook for an
additional 5 minutes to set sour cream topping. Cool and chill overnight
in refrigerator. For sauce, combine cream and sugar in saucepan and cook,
stirring constantly on medium heat. Bring to boil and cook until sauce is
reduced to approximately 1 cup. Add condensed milk and pour over
cheesecake servings. Serves 12.
-E20-
RECIPES