Cheesecake with milk caramel
Description
This recipe will yield approximately 64 slices of cheesecake.
Instructions
- 1
Step 1
1. Preheat the oven to 160 degrees, placing the baking sheet in the center. Line a square baking pan with two sheets of foil, leaving 5-centimeter overhangs on all sides. Finely crush crackers with sugar and a pinch of salt in a food processor. Add butter and mix until combined. Press the mixture into the prepared pan, firmly pressing it down. Bake for 10 minutes, then let cool on the pan for 5 minutes.
- 2
Step 2
2. Prepare the filling. Sprinkle gelatin over milk in a bowl and let stand for 2 minutes to soften. Beat cream cheese, eggs, salt, and the gelatin mixture in a bowl with an electric mixer at medium speed for about 2 minutes, then gently fold in the dulce de leche. To make dulce de leche, pour a can of condensed milk into a heavy-bottomed saucepan placed over another saucepan with boiling water, and cook over low heat, stirring occasionally, for 40 to 50 minutes, until thickened and caramel-colored. Remove from heat and beat until smooth.
- 3
Step 3
3. Pour the filling over the crust, smooth it out, and bake in the oven for about 45 minutes. Let the cheesecake cool on the baking sheet for about 2 hours. Chill in the refrigerator for about 6 hours.
- 4
Step 4
4. Prepare the glaze. Coarsely chop the chocolate. Cut the butter into pieces. Combine all ingredients in a double boiler or a small metal bowl set over a saucepan of boiling water. Cook, stirring, until smooth. Evenly pour the glaze over the chilled cheesecake. Refrigerate for 30 minutes. Cut into squares and serve.