Dulce De Leche Cheesecake
Dulce De Leche:
1 quart whole milk
2 cups sugar
1/4 teaspoon baking soda
1 pinch cinnamon
Cheesecake:
8 ounces cream cheese, at room temperature
3 large eggs
1 teaspoon vanilla
1/2 cup heavy cream
1 cup dulce de leche
Sauce:
Combine ingredients in a large heavy saucepan. Place over medium heat
and cook without stirring until mixture boils, 15 to 20 minutes. Briefly
remove from heat. Reduce heat to low and cook, stirring frequently with
a wooden spoon, 45 minutes to 1 hour. When the mixture becomes a caramel
color and is think enough that you can see the bottom of the pan as you
stir, remove it from heat. Use at room temperature or cover and
refrigerate. Yield: 2 cups
Cheesecake:
Preheat oven to 325 degrees. Place cream cheese in a food processor and
process until soft. With the machine running, drop in eggs, followed by
heavy cream, vanilla then dulce de leche. Place the mixture in 9 inch
pie dish. Put the dish in a large pan and add hot water until it comes
halfway up the side of pie dish. Place in the oven and bake about an
hour or until cake tester comes out clean and top is fairly firm. Let
rest one hour, then serve at once, or refrigerate, but remove from
refrigerator one half- hour before serving
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