Dulce de Leche Cheesecake Bars

“This is nice; what’s it called?”
“Dulce de Leche!”
“It’s very good. What’s in it? Besides milk, of course.”
“Oh, sugar I suppose. And a kind of… native flavouring.”
“What’s the name of the flavouring…..?”

And so, the inspiration for Dulce de Leche cheesecake was born. Cheesecake because in the production Guys and Dolls I was lucky enough to be a part of, there is reference to Mindy’s Cheesecake…and some strudel. So when an after party was mentioned, bring a plate? Bam. This is the result.

For those of you who know the play musical better than I do, I deeply apologise if I got the words wrong. Needless to say, there is no Bacardi in this recipe, but that doesn’t stop you putting some in! Anyway, these are DIVINE. So easy and so damn good, I promise you will not be disappointed! And not as rich as you may think, so you won’t feel too indulgent either 🙂 This recipe used one tin of Dulce de Leche/Nestle caramel and a whole packet of plain biscuits. You could of course make your own Dulce de Leche, or use any flavour cookies you want for the base, play around a bit! Here’s the recipe:

Dulce de Leche Cheesecake Bars

250g plain biscuits
175g melted butter

1/3 cup sugar
1/3 + 1/3 cup water
500g cream cheese
½  tin dulce de leche
2 eggs

The rest of the tin of Dulce de Leche

Preheat the oven to 180 degrees. Line a 25x20cm tin. Crush the biscuits until they resemble fine breadcrumbs. Mix in the melted butter. Press evenly into the tin and bake about 10 minutes until golden. Cool.
On medium heat, dissolve the sugar in 1/3 cup water and boil until thick and amber coloured. Off the heat, add the water. The sugar will seize up and sizzle, but put it back over the heat and keep stirring until combined.
Preheat the oven to 180 degrees. Mix the cream cheese and caramel syrup (I used an electric beater) until blended. Mix in the eggs one at a time and the dulce de leche. When smooth, pour onto the biscuit base and spread evenly. Bake for 40 minutes until the edges are puffy and the middle is set. When cool, heat the dulce de leche until it is a spreadable consistency and spread on top. Keep chilled until ready to eat! It’s just as good- if not better- the next day. This made 24 reasonable sized bars.


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