I made this Dolce De Leche (caramel) cheesecake slice for my friend Nina’s dinner party. It’s insanely good. I tried the recipe many times over (I got from good old woman’s weekly years ago).
Nin is the kind of friend you see once a year but you know will always be there for you (I’m sure we all have a Nina). The cake I wanted to make for Nina is an island, where the blueberries like her are the still waters that run deep, the strawberries are the hills which she had to preserver and the cake which has just the right amount of sweetness is as rich in spirit as Nina is and is as solid as our friendship.
I go weak at the knees when I eat a good cheesecake! And this one is damn good! It’s smooth with just the right quantities to give it the perfect balance. Just stick to the exact quantities and turn the oven off after 45 min even if the cake is still a little wobbly in the middle.
Before you begin to make this cake, I need to clear my conscience and warn you!
This cake is an artery blocker, there is no other way to describe it! But if you’re gonna go I can’t think of a better way….
Ingredients
Biscuit base
· 250g plain sweet biscuits
· ½ cup pecans
· 125g unsalted butter, melted
· 395g condensed milk or you can use 1 can caramel top n fill
Cheesecake filling · 500g cream cheese, softened · 2teaspoons vanilla extract · ½ cup caster sugar · 2eggs · 300mls thickened cream
Topping (optional)
· 1packet (25g) vanilla sugar
· 300mls pure cream
Method
Biscuit base
Preheat oven to 160c (If you have a sh#&%y oven like mine than 170c)
1. Grease 20cm x30cm rectangle baking dish
2. Process biscuits and nuts until fine. Add melted butter, process until well combined.
3. Press mixture evenly over the base of the pan. Refrigerate for 30min
4. Preheat the oven to 170c
Dolce de Leche
Option 1
To make Dolce de leche, (caramel sauce) place can of condensed milk in a pot of water and simmer, for 2 ½ hours making sure can is always covered with water.
I made the Dolce de Leche , I prefer the taste.
Option 2
Purchase 1 can of top n fill
Cheese filling
Using an electric mixer, beat cream cheese, vanilla extract, sugar and eggs until smooth, gradually beat in cream.
1. Spread dolce de Leche or top n fill on the biscuit base.
2. Pour cheesecake filling over the caramel sauce.
3. Bake for 45 min. Let cake cool in the oven with door ajar.
4. Refrigerate for several hours or overnight.
Topping Whip 300mls fresh cream with vanilla sugar until stiff. Spread whipped cream on top of cheese filling and decorate with berries.
Love,
Nava.
PS - I love hearing from you! Let me know how it went and feel free to spread the word/passion/love, the more the merrier!
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