Dulce de Leche Cheesecake Squares

Dulce de Leche (Milk Caramel)I know that most of the world makes this by boiling the milk inside a closed can, but honestly, that scares the bejesus out of me and according to the Carnation can label I pulled this technique from, is not recommended by them (likely because they do not want to get sued, but still). This method works just as well.Pour one can (14 ounce) sweetened condensed milk into top of double-boiler pan; cover. Place over boiling water. Cook over low heat, stirring occasionally, for 40 to 50 minutes, or until thick and light caramel-colored.Remove from heat. Whisk until smooth.

Source: dulce de leche cheesecake squares | smitten kitchen

Dulce de Leche Cheesecake Squares
Adapted from Gourmet, December 2003

If you’re looking for a strong dulce de leche flavor in a baked good, this unfortunately isn’t it. Oh, it’s there, but it’s not front and center. It has to share the spotlight with cream cheese, and, well, I’m not sure that it wants to. But, it lingers subtly in the background and, honestly, if there was ever a way to make cheesecake more heavenly, this would have to be it.

I’m sure you’ll notice that there is some gelatin in this recipe, and think it’s odd. Heck, even Alex did, which really just made me beam with pride that he knows so much about baking right now that he knows that gelatin is atypical in (baked) cheesecakes. But, if you think about it, it makes a lot of sense. The reason why most cheesecake recipes don’t fare well as squares is that they’re too soft to easily pick up; the gelatin fixes addresses this perfectly.

Makes 64 (1-inch) cheesecake squares

For crust
3 1/2 ounces (100 grams or 1 cup) graham crackers, crumbled
2 tablespoons (25 grams) sugar
3 tablespoons (45 grams) unsalted butter, melted

For filling
1 teaspoon unflavored gelatin (from a 1/4-ounce or 7-gram envelope, will be just about half an envelope)
1/4 cup (60 ml) whole milk
8 ounces (225 grams) cream cheese, softened
2 large eggs
3/8 teaspoon salt
1 cup dulce de leche (12 1/2-ounce or 355-gram can) (recipe follows)

For glaze
3 ounces (85 grams) fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
1/2 stick (2 ounces or 55 grams) unsalted butter, cut into pieces
2 teaspoons light corn syrup

Make crust: Put oven rack in middle position and preheat oven to 325°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.

Make 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 dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath (I was able to fit mine in a 9×13-inch baking pan) 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. (Don’t skip this step! A clean knife is essential for uber-neat squares.)

Note: Cheesecake (without glaze) can be chilled up to 3 days.

Cheesecake Layer Cake 

This is a cake with a middle layer of cheesecake. I made this recipe about a year ago, it turned out great. One of the times the recipe looked like the picture, even after I made it myself.

Source: Red Velvet White Chocolate Cheesecake Layer Cake w/ Cream Cheese Frosting | Yum! Therapy

Today I found more ideas for the cheesecake cake idea. One for St. Patrick’s Day and the other a Christmas theme. I’m sure both would be great. The recipe is pretty simple and would be easy to adjust for birthdays, other events and holidays.

I’m planning to adapt this recipe and make a turtle cake (with chocolate, caramel and pecans) for my sister this month.

The Best-Ever Pancake Recipe: Lofty Buttermilk Pancakes | The Kitchn

Lofty Buttermilk Pancakes

Makes 18 to 20 3-inch pancakes. Serves 4 to 6

2 1/2 cups flour

2 tablespoons sugar

1 1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon baking soda

2 large eggs, separated

2 cups buttermilk

1/2 cup milk

10 tablespoons unsalted butter, melted and cooled

Canola or peanut oil for frying

Heat the oven to 225°F and prepare a large baking sheet by setting a cooling rack inside. Place both in the oven.

Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl. In a separate smaller bowl, whisk the egg yolks, buttermilk, and milk. Add the melted, cooled butter and whisk until well combined.

Pour the yolk and milk mixture into the flour mixture and stir with a wooden spoon until barely combined. Add the egg whites and stir just until a thick batter is formed. Set aside for 5 minutes.

Heat a large skillet over medium-high heat. When hot, film with 1/2 teaspoon of neutral oil such as canola or peanut oil. After about 30 seconds, when the oil shimmers but is not smoking, lower the heat to medium-low and use a soup spoon to drop in heaping spoonfuls of pancake batter.

The batter will spread into a pancake about 3 inches wide. Cook for about 2 1/2 minutes. (If the pancake scorches or the oil smokes, lower the heat.) When the bubbles that form on the edges of the pancakes look dry and airy, use a thin spatula to gently lift one side and peek underneath. If the pancake is golden brown, flip and cook on the other side for 2 to 2 1/2 minutes, or until the bottom of the pancake is golden brown.

Remove from the skillet to the baking sheet in the oven. Scrape any stray crumbs or scraps out of the skillet, add a little more oil, and continue to cook the remaining batter.

Serve as soon as possible, with butter and warm maple syrup.

Recipe Note:

If you don’t have buttermilk on hand, you can use plain yogurt instead. Just use about 2/3 cup and thin it with some milk until it reaches the 1 cup mark. You can also quickly make a buttermilk substitute by mixing 2 tablespoons of lemon juice or white vinegar with 2 cups of milk.

via The Best-Ever Pancake Recipe: Lofty Buttermilk Pancakes | The Kitchn.