Dulce De Leche Cheesecake
Just sounds delicious doesn't it? It and it was...oh yes, it was! (Sorry to drool so publicly, but go ahead, lick the screen if you have to!) "Dulce de Leche" is Portuguese or Spanish for 'milk candy' which is of course what you get when you cook some condensed milk long enough to make a sort of caramel. So combined with cheesecake (which, let's face it, is pretty decadent anyway...) you have 'like' the ultimate taste, texture and frankly it's pretty pretty as well! So here's hoping you have a Thermomix or an Induction cook top as they are the best ways to get an even temperature for the caramel process! (Otherwise, good luck with that...sorry!)
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- 1 Batch Condensed Milk Dulce de Leche Recipe
- 1 Batch Basic Shortbread Base cooked and ready to use Recipe
- 400 Grams cream cheese
- 1 Teaspoon vanilla bean paste BUY
- 2 Tablespoons flavourless gelatin dissolved in 1/4 cup tap water
- 400 Grams Perfect Whipped Cream Recipe
- 1 Batch Tonka Bean Salted Caramel Recipe
- cacao nibs to garnish BUY
Make the dulce de leche recipe well in advance as it needs to be cold when you start this recipe.
Make the shortbread base as recipe directs.
Push into 20 cm spring form tin and bake in 180°C oven for 20 minutes exactly. Remove and cool.
Place the cooled dulce de leche, cubed cream cheese, vanilla bean paste, and gelatine mix into Thermomix bowl and beat 20 sec/speed 8. Scrape down sides of bowl and insert Butterfly attachment.
Pour into baked base and chill until set.
In clean Thermomix bowl, whip cream 20-40 sec/Butterfly/speed 4 until holding stiff peaks.
Serve cream on the side, after drizzling the cheesecake with the caramel sauce, and garnish with cacao nibs, which add texture and a little chocolate hit without any more sweetness. It's all about balance!
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