Todays recipe may not necessarily be associated with Christmas, but it is a special occasion dessert that can be dressed up for Christmas (or any holiday you celebrate around this time of year). A festive combination of dulce de leche (a type of caramel made from milk), ginger cookies (I use speculoos), and chocolate take cheesecake to a new level. Adorned with crushed hazelnuts, cookies and tiny gold Christmas trees, youre set.
|For the base|
|Crushed gingersnap cookies||1 1/2 Cup (24 tbs) (((150 gram)))|
|Melted unsalted butter||1/4 Cup (4 tbs) (((50 gram)))|
|For the filling|
|Cream cheese||750 Gram (((26 Oz)))|
|Brown sugar/Granulated white sugar||1/4 Cup (4 tbs)|
|Vanilla extract||1 Tablespoon|
|Dulce de leche||300 Milliliter (((1 heaping cup)))|
|Sour cream||1/2 Cup (8 tbs) (((125 Ml)))|
|Dark chocolate||50 Gram , melt|
|For the topping (optional):|
|Dulce de leche||125 Milliliter (((about 1/2 cup)))|
|Toasted hazelnuts||2 Tablespoon|
|Crushed gingersnap cookies||2 Tablespoon|
1.Preheat the oven to 350 F (180 C)
2.Grease a 9 inch (22 cm) springform tin with butter.
3.If you haven't already created crumbs from the cookies, place them in a ziplock bag and whack away with a rolling pin until you're left with a copper colored rubble. You can also place the cookies in a food processor and pulse.
4.Stir the melted butter into the cookie crumbs.
5.Tumble the cookie crumb mixture into the springform pan press down evenly, and create a slight ridge at the sides.
6.To make the filling, beat together the cream cheese, brown sugar and vanilla. Make sure your ingredients are at room temperature- it makes it much easier to work with!
7.When the ingredients are just combined, add in the dulce de leche, eggs and sour cream, once again- just till incorporated.
8.Pour about 2/3-3/4 of the mixture atop the crust and tap the pan slightly to settle the mixture.
9.To the remaining mixture, stir in the melted dark chocolate until your result is a mousse-like mass.
10.Dollop the chocolate mixture on top of the dulce de leche mixture and swirl using a knife or toothpick.
11.Tap the pan to settle the mixture, then bake for 45 minutes.
12.After 45 minutes are up, turn the oven off and leave the oven door open as the cheesecake cools.
13.Once the cheesecake has cooled to room temperature, chill it in the fridge for a minimum of 6 hours or overnight.
14.If your cheesecake cracks, fear not! Now is the time to cover up any imperfections with the topping.
15. Spread the 1/2 cup of dulce de leche atop the surface of the cheesecake.
Sprinkle atop the crushed gingersnaps and hazelnuts, then top with the Christmas trees.
16.Serve and Enjoy
1.Dulce de Leche- in the UK, this is known as Carnation Caramel. You can buy it in a can; in Poland it is kajmak or masa krówkowa. To make it at home, submerge a can of sweetened condensed milk in a pot of water and simmer it uncovered for 2-3 hours (3 hours for a thicker dulce de leche). Do not open the can while boiling and let it cool completely before handling.
2.To make the golden Christmas trees, fold gold paper in half, the gold side inwards. Cut out Christmas tree shapes. You will end up with two for the same size. Apply glue on the paper side of both trees (I just used a glue stick) and place a toothpick about 2/3 of the way up one tree. Place the second tree on top and glue together to create a double-sided gold Christmas tree.