View Full Version : dulce de leche cheesecake squares

03-30-2008, 01:15 PM
3 1/2 ounces wheatmeal crackers
(sometimes called digestive biscuits), crumbled (1cup)
2 tablespoons sugar
Pinch salt
3 tablespoons unsalted butter, melted

1 teaspoon unflavored gelatin
(from a 1/4-ounce envelope)
1/4 cup whole milk
8 ounces cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup dulce de leche (12 1/2 ounces)

3 ounces fine-quality bittersweet chocolate
(not unsweetened), coarsely chopped
1/2 stick (1/4 cup) unsalted butter, cut into pieces
2 teaspoons light corn syrup

To make the crust: Put oven rack in middle position and preheat oven
to 325 degrees F. Line bottom and sides of an 8-inch square baking
pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on
all sides.

Finely grind crackers with sugar and a pinch of salt in a food processor.
With motor running, add butter, blending until combined. Press mixture
evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.

To make the filling:
Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften.

Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl
with an electric mixer at medium speed until well combined, about 2
minutes, then stir in the dulce de leche gently but thoroughly. Pour
filling over crust, smoothing top, then bake in a hot water bath in oven
until center is just set, about 45 minutes. Cool cheesecake completely in
pan on rack, about 2 hours. Chill, covered, at least 6 hours.

Glaze cake within 2 hours of serving. Heat all glaze ingredients in a
double boiler or a small metal bowl set over a saucepan of barely
simmering water, stirring until smooth, then pour over cheesecake,
tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.

Lift cheesecake from pan using foil overhang and cut into 1-inch squares
with a thin knife, wiping off knife after each cut.