Cheesecake is one of the most popular and delicious desserts so I decided to create a version where I use homemade dulce de leche. This time I am using the baking method where the only ingredient you need to make dulce de leche is one can of sweetened condensed milk by Magnolia.
These bars have 3 layers: cookie crust layer made with graham crackers, dulce de leche cheesecake, and chocolate ganache.
Let’s start with the recipe. If you want to watch the video of how I made this dessert, please visit my page on Instagram @pastry_tales
Yield one 8×8 (about 12 squares)
Ingredients
For the homemade dulce de leche
1 can sweetened condensed milk by Magnolia
For the dulce de leche cheesecake
For the crust
1 and 1/2 cups graham cracker crumbs
1 and ½ tablespoons white granulated sugar
4 and ½ tablespoons unsalted butter, melted and cooled
For the cheesecake
2 cream cheese packages (8 ounces each)
3/4 cup white granulated sugar
7 tablespoons Greek yogurt (full fat) at room temperature
2 large eggs at room temperature
¼ teaspoon salt
1 cup homemade dulce de leche
1 teaspoon vanilla extract
For the chocolate ganache
½ heavy whipping cream
1 cup semi-sweet chocolate chips
Directions:
For the dulce de leche
1.- Preheat oven to 400 F. Pour the sweetened condensed milk into an oven safe container. Grab a piece of foil and cover it well.
2.- Grab the container with the foil and place it into a bigger one. Fill this bigger container with hot water (half way). This is going to be a water bath for the sweetened condensed milk to cook in.
3.- Transfer it to the oven and bake for about 75 minutes. About 45 minutes later check in the water level is still the same. If not, fill it with more water.
4.- After 75 minutes, you will see a dark layer on top, that means is ready. If you don’t see a dark layer on top, continue baking for 10-15 more minutes.
Remove from the oven and using a spoon mix really good until everything looks smooth. This dulce de leche will thicken when it cools. Cool at room temperature.
For the dulce de leche cheesecake
Preheat oven to 325 F. Line the bottom and sides of your pan with foil. Set aside.
For the crust
1.- In a small bowl mix graham cracker crumbs, melted butter and granulated sugar. Mix well.
2.- Pour this mixture into your prepared pan and press down really well.
3.- Bake for about 10 minutes until lightly golden on the edges. Take the pan out from the oven and let it cool a bit while you make the cheesecake.
For the cheesecake
1.-In a bowl and using your mixer, beat your cream cheese for about 5 minutes until smooth. Add in sugar and mix in medium-high for about 1 minute. Then, add vanilla extract and keep mixing for another minute.
2.- Add yogurt and mix for 2 minutes. Add salt, mix.
3.- Set your speed to medium and then add eggs, one by one mixing well after each addition. Add dulce de leche and keep mixing.
4.- Pour this mixture on top of your cooled crust and bake for about 30 minutes. You know is ready when the center is semi-set and it jiggles just a bit.
5.- Turn off the heat. And leave the oven door semi-open and keep it there for 15 minutes. Then, take it out from the oven and let it cool at room temperature.
6.- Chill in the fridge overnight.
For the chocolate ganache
1.- Add your chocolate to a heat-proof bowl. Set aside.
2.- Heat your cream in a small saucepan over medium heat until you see it’s simmering. Turn off the heat and pour this hot cream on the top of the chocolate. Using a spatula mix really well until you don’t see any leftover chocolate chunks left and looks shiny and smooth.
3.- Let it cool completely and then slowly pour this chocolate ganache on top of your chilled cheesecake. Place the pan into the fridge for 15 minutes and then cut in squares.
Keep these cheesecake bars in the fridge until ready to serve. You can decorate the tops with sea salt or sprinkles.
