====== Dulce de Leche Cheesecake ====== 

Tags: [[dessert]] - [[cake]] - [[vegetarian]] \\ 
Active Time: 1.5 hours\\ 
Passive Time: 30 minutes \\ 
Serves: 8-12\\

====Description====
Rich cheesecake with dulce de leche in the batter as well as on top

====Source====
[[https://www.davidlebovitz.com/dulce-de-leche-cheesecake-recipe/|David Lebovitz]]

====Ingredients====
  *Graham cracker crumbs: 185 g
  *Sugar: 1.5 tbsp + 150 g
  *Unsalted butter: 85 g (6 tbsp), melted
  *Ground cinnamon: 1/8 tsp \\ \\ 
  *Cream cheese: 910 g \\ \\ 
  *Eggs: 4, large, room temperature \\ \\ 
  *Dulce de leche: 475 g
  *Vanilla extract: 2 tsp
  *Salt: generous pinch \\ \\ 
  *Heavy cream or whole milk: 2 tbsp
  *Fleur de sel or Maldon: to garnish

====Notes====
  *The cheesecake can be made up to four days ahead, glazed, and refrigerated. The unglazed cheesecake can also be frozen, if well wrapped, for up to two months.

====Instructions====
  -Preheat oven to 350F. Spray 9 inch springform pan with pam or buttter it. Set the pan on a foil-lined baking sheet to catch any drips while baking
  -In a medium bowl, mix graham cracker crumbs, 1.5 tbsp sugar, melted butter, and cinnamon until homogeneous. Press crumbs into bottom of springform pan and about 1/3 of the way up the sides
  -Bake crust until light brown, 10-12 minutes. Remove from oven
  -In a stand mixer with paddle attachment (or by hand, or in food processor), beat cream cheese with 150 g sugar until smooth. Add eggs one at a time, stopping between each addition to scrape the sides. Add 280 g dulce de leche, vanilla, and salt. Scrape the batter into the springform pan
  -Bake for ~55 minutes, until cheesecake is just set in the center. If you jiggle the pan, the outer part of the cake should not move, but a small circle in the middle, about the size of a bracelet, should still quiver
  -Remove the cheesecake from the oven. Set on a cooling rack. Run a knife around the outside of the cake to loosen it from the pan, then let the cheesecake cool completely
  -When cake is cooled, remove sides of springform pan
  -Warm 195 g dulce de leche and cream or milk in a saucepan over low heat (or microwave). Stir until smooth. Spread over the top of the cheesecake, pushing it to the edges and over the edges for added decor
  -Just before serving, sprinkle with flaky salt, just enough so each bite of cake has a flake or two

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