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.

Dulce de’ Leche Cheesecake with a Chili Chocolate Ganache

Looking at recipes. Had a plan for a chocolate cheesecake in the turtles style (pecans and caramel) but need to change it. My brother is coming and can’t have nuts.
cakeSource: Becky Bakes: Dulce de’ Leche Cheesecake with a Chili Chocolate Ganache

Dulce de Leche Cheesecake with Chili Chocolate Ganache
Adapted from Taste of Home

1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted

3 packages (8 ounces each) cream cheese, softened
1 cup plus 2 tablespoons sugar
1/4 cup 2% milk
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 can (13.4 ounces) dulce de leche*

Chili Chocolate Ganache:
1 bag (12 ounces) semisweet chocolate chips
1-1/2 teaspoons chili powder
1/4 cup heavy cream
1 tbsp unsalted butter

Old Fashioned Soft Sugar Cookies

Old Fashion Soft Sugar Cookies

2 cups granulated sugar

3 egs

1 cup butter (softened)

1 cup buttermilk

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

3 1/2 cups flour

Mix all ingredients together (I use a mixer)…drop by spoonfuls onto a greased (with Pam) cookie sheet.  Sprinkle with granulated sugar (can use colored sugar if desired)…bake at 350 degrees until bottoms start turning brown.

You can add a little more buttermilk if you want them more of a flat cookie.

They are very easy to make!

via Never Growing Old.

Maple Pudding Chômeur

A classic French Canadian treat by Brad Gash.

From Food Network.ca – Recipe to Riches

Preparation time:

Cooking time: 40 minutes

Yield: 12


2 cups 35% whipping cream

2 cups maple syrup

3 1/3 cups all-purpose flour

4 teaspoons baking powder

1 1/2 teaspoons salt

1 cup unsalted butter, at room temperature

2/3 cup packed brown sugar

4 unit eggs

1 1/2 cups milk

2 teaspoons vanilla


Preheat oven to 400F (200C). In saucepan, bring cream and maple syrup to a boil over medium heat. Pour into 13 x 9 inch (3 L) glass baking dish.

In bowl, whisk together flour, baking powder and salt; set aside.

In stand mixer fitted with paddle attachment, beat butter with sugar until light. Beat in eggs one at a time. Beat in milk and vanilla. Beat in flour mixture just until combined. Using ice cream scoop or two large spoons, scoop 12 mounds of batter into hot syrup in baking dish.

Bake in centre of oven for 40 minutes or until golden brown and firm to the touch.

via Maple Pudding Chômeur.

White Chocolate Cheesecake


8 oz. melted white chocolate

3 lb. cream cheese

1 1/4 c. sugar

1/2 c. flour

6 eggs

1 c. heavy cream

1 tbsp. vanilla

Grease a 10-inch springform pan. Preheat oven to 300 degrees.

Place cream cheese, sugar and flour in a mixing bowl and cream until light and fluffy. Add eggs, one at a time, mixing well after each addition. Scrape down bowl and add melted white chocolate. While mixer is running on very low speed, slowly add vanilla and heavy cream, blend well.

Pour mixture into springform pan. Bake for 50-60 minutes or until center of cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.


1 c. heavy cream

2 c. white chocolate, finely chopped

2 oz. orange liqueur Triple Sec

Place heavy cream in a saucepan and bring to a boil. Pour over white chocolate and stir with a wooden spoon until melted. Add orange liqueur and continue stirring until well mixed. Pour warm over chilled cheesecake and serve.

via Cooks.com – Recipe – White Chocolate Cheesecake.

Sour Cream Cheesecake

Daisy Brand – Recipes – Sour Cream Cheesecake.

Sour Cream Cheesecake


  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 cup sugar divided use
  • 2 eggs, beaten
  • 16 ounces cream cheese, softened
  • 1 dash salt
  • 1 1/2 teaspoons vanilla divided use
  • 1 cup Daisy Brand Sour Cream


Crust: Stir together graham cracker crumbs, melted butter, and 1/4 cup sugar in a medium bowl. Press into the bottom of a 9-inch spring-form pan. Refrigerate the crust while making the filling. Filling: Combine the cream cheese, 2/3 cup sugar, salt, beaten eggs and 1/2 teaspoon vanilla in a medium bowl. Beat at medium speed for 5 minutes. Pour the filling into the spring-form pan over the graham cracker crumb crust. Bake at 350 degrees for 25 minutes. Cool 30 minutes before adding the sour cream topping. Topping: Mix the sour cream, 3 tablespoons sugar, and 1 teaspoon vanilla together in a small bowl. Pour and spread on top of the slightly cooled cheesecake. Bake for 10 more minutes at 350 degrees. Cool to room temperature and then place in refrigerator to chill before serving.

The Love Chef Web Site – Recipes – Desserts

PUMPKIN WHITE CHOCOLATE CHEESECAKEWITH GINGERSNAP CRUSTMONDAY, NOVEMBER 24, 2003 — DESSERT COMPETITIONDanette Randall – Denver, CO — WINNERCRUST:            2 cups gingersnaps whole            6 tablespoons butter            1 ½ tablespoons brown sugarFILLING:            Three 8 oz. packages cream cheese room temperature            ¾ cup pumpkin            ¾ cup melted white chocolate            1 cup sugar            3 eggs            1 teaspoon vanilla            ¼ teaspoon nutmeg            1 teaspoon cinnnamonTOPPING:            ½ cup almonds            1 teaspoon sugar            2 tablespoons butterPre-heat oven to 350° F.Wrap outside of pan with foil. In processor, grind gingersnaps, add sugar, melted butter and press into 9″ springform pan. Bake 5 to 7 minutes. Take out and keep oven at temperature.Mix cream cheese and sugar in processor until smooth, add the rest of the ingredients and process until completely mixed and smooth.Pour mixture into prepared crust and bake 50 minutes to 1 hour, until cheesecake starts to crack.While cooling, process almonds, butter, and sugar in processor; spread the mixture evenly on cookie sheet and put in oven for 6-7 minutes until it starts to toast. Spread evenly on top of cheesecake and cool 4 to 5 hours. Remove ring of pan and serve.

via The Love Chef Web Site – Recipes – Desserts.

This is the basis of the cake I’m making for Zack’s birthday tomorrow.

Russian Cake for Mother’s Day

I’m going to try making this Simple Cake with Sour Cream Frosting for Mother’s Day. I like it because I can still do my decorating idea on top, not using the crumbs as they do in the recipe but my own plan. Plus, it is an overnight cake, the kind that you put in the fridge overnight and it is even better for having the extra time to meld and merge ingredients.


3.5oz of butter. melted
2 eggs
14 oz of sweetened condensed milk (1 can)
0.5 cup of all purpose flour
1-1.5 tablespoons of cocoa powder
1 teaspoon of baking soda
White vinegar, about 1 tablespoon

20-25oz of original sour cream
0.3 cup of sugar

Add eggs to melted butter in a mixer bowl and beat together on slow speed with wire attachement, just until mixed, then slowly add melted butter cooled till room temperature.
Continue mixing until well incorporated.
Mix in sweetened condensed milk.
Turn mixer off. Put a teaspoon of baking sode into bigger tablespoon and sprinkle with white vinegar, then fast pour bubbled soda to the batter.
If there is still soda powder left in the spoon repeat sprinkling it with vinegar until it is all done.
Start mixer on slow speed and slowly mix in all flour, spoon by spoon. Continue mixing until batter is homogenous.
Preheat oven till 350F. Pour about half of batter to the springform greased with butter.
Put springform to oven and bake for 15-20 minutes (start checking it with a wooden toothpick at about 15th minute: pierce it till the bottom, if toothpick comes out clean then light cake layer is ready).
Take springform from the oven (but don’t turn heat off, you will need it again), let it cool a bit, then carefully get light cake layer put and put a side to cool down.
While springform is cooling down, mix about 1 table spoon of cocoa powder to the rest of batter in mixer bowl until well incorporated.
Clean springform with paper towel and grease it again with butter; pour there all of the batter and put springform to the oven.
Bake dark cake layer for 15-20 mins on 350F until ready (again try with wooden toothpick). Then remove springform from the oven and remove cake from the springform; set it aside and let it cool down till room temperature. Now you can turn heat in oven off.
Then cut both cakes in equal halves using a long knife.
Now it is time to prepare frosting. For this pour sour cream into deep bowl and add sugar.
Mix them together until sugar dissolves completely.
Arrange bottom part of dark cake in the middle of the cake stand or big flat plate.
Spread sour cream on the cake layer using frosting spatula.
Piece bottom part of light cake layer with a fork in several places from both sides.
Arrange it over the black layer on the cake stand.
Spread a layer of sour cream on top.
Pierce left part of black cake with a fork the same way you did before with white one.
Put it on top,
And again cover with a layer of sour cream.
Pierce last part of white cake with a fork from both sides and put it on top.
Cover with layer of sour cream again.
Using spatula spread sour cream on the sides of the cake. Remove redundant cream from the bottom of the stand with spoon, wipe stand with paper towel if needed.
Put cake to the fridge for several hours, 6-8 hours are good for layers to soak sour cream. After that is ready, slice it up and enjoy.

Cinnamon Bun Cookies

I want to try these. I need to get stocked up on butter and I’m nearly out of milk too. But, don’t these make you crave cinnamon buns? Take a look at the photos on Claudia’s blog.

Would it really be too much to dip these in chocolate? Maybe it the chocolate isn’t overly sweet. It would look pretty good.

Cinnabon Cookie Recipe
From Claudia’s kitchen @What’s Cookin Italian Cuisine
2 cups all-purpose flour
1/4 teaspoon salt
1 cup butter, room temperature
1/2 cup confectionery sugar
1 teaspoon pure vanilla extract

Cinnamon Mixture 🙁 2 cups sugar
mixed with 5 3/4 teaspoons cinnamon)

Mix all ingredients in a heavy duty mixing bowl, until a soft ball forms.
On a floured board, roll into short 3 inch ropes, roll the ropes into a mixture of cinnamon and sugar. Roll the rope into rounded circles, bake at 350 degree oven, till brown. Frost them by making a thin frosting.
2 cups confectionery sugar
milk to make a thin consistency
1 tablespoon of softened butter
In a bowl mix sugar butter and a little milk beat till smooth, continue adding milk for spreading consistency to be thin. Place cookies on wax paper, spoon a teaspoon of frosting on each cookie. Dry.

German Pancakes with Buttermilk Syrup

The buttermilk syrup caught my attention. I’ve never thought of anything but maple syrup, traditional for Canadians. But, buttermilk is one of my favourite things. This is something I’d like to try. No flour on hand at the moment, I used it up making buttermilk pancakes.

German Pancakes with Buttermilk Syrup


6 eggs
1 cup milk
1 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter or margarine, melted
1 1/2 cups sugar
3/4 cup buttermilk
1/2 cup butter or margarine
2 tablespoons corn syrup
1 teaspoon baking soda
2 teaspoons vanilla extract
confectioners’ sugar


Place the eggs, milk, flour and salt in a blender; cover and process until smooth. Pour the butter into an ungreased 13-in. x 9-in. x 2-in. baking dish; add the batter. Bake, uncovered, at 400 degrees F for 20 minutes.
Meanwhile, in a saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners’ sugar; serve immediately with the syrup.