Peanut Butter Dulce de Leche Chocolate Cheesecake
So the Dulce de Leche I made recently kept taunting me every time I opened the refrigerator, just daring me to open a jar, get a spoon, and start eating. My will power, surprisingly enough, held that idea in check, but I knew it was only a matter of time, so I figured I outta do something with Dulce de Leche.
There’s no shortage of yummy things to make with Dulce de Leche, but when the Kuhn Rikon Push Pan I’d ordered arrived, I knew it had to be a cheesecake. The Kuhn Rikon Push Pan has a silicon ring at the base which claims to eliminate the need wrap the pan in double foil when using a water bath.
The Dulce de Leche isn’t a super strong flavor, so I jacked up the flavor with some peanut butter, and topped the cheesecake with a chocolate ganache, as peanut butter/Dulce de Leche and chocolate are like the yin and yang of sweets. With the sweetness of the Dulce de Leche and the peanut butter, I was able to tune back the amount of sugar typically used in a cheesecake. [continued after the jump...]
What better way to relaunch the website than on National Cheesecake Day?
Yes, July 30th is National Cheesecake Day. When I realized it was coming up, I also realized that I had never posted my cheesecake recipe on the blog. Sure, I’ve done some cheesecakes, but never *the* cheesecake recipe that always gets lot of compliments no matter when I make it.
How good is this recipe? Even non-cheesecake lovers (yes, I was sad to learn such people exists too!) like this cheesecake. Perfect blend of cream cheese to sugar, and a texture that is out of this world.
The biggest compliment that I received about this cheesecake was from a couple that lives in New York City (a city famous for it’s cheesecake). Living in NYC, they had been exposed to the city’s best cheesecakes. In their opinion, my cheesecake was as good, if not better, than anything they had tasted in NYC! I’ll take a compliment like that any day!
4oz graham cracker crumbs (1 cup)
1 tbsp sugar
5 tbsp melted butter, plus 1 tsp for greasing pan
2 1/2pounds cream cheese, at room temperature (about 45-60 minutes)
1/8 tsp salt
10 1/2oz sugar (1 1/2 cups)
1/3 cup sour cream
2 tsp lemon juice
2 tsp vanilla
2 egg yolks
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Mix graham cracker crumbs and sugar together in medium bowl; add 5 tablespoons melted butter and toss with fork until evenly moistened. Brush bottom of 9″ springform pan with 1 tsp melted butter. Empty crumbs into springform pan and press evenly into pan bottom. Spray a flat bottomed drinking glass with cooking spray (Pam) and press crumbs into the bottom of the pan. Bake until fragrant and beginning to brown around edges, about 13 minutes. Cool on wire rack while making filling.
- Bring 1 quart of water to boil while making the cheesecake filling.
- In standing mixer fitted with paddle attachment, beat cream cheese at medium-low speed to break up and soften slightly, about 1 minute. Scrape beater and bottom and sides of bowl well with rubber spatula; add salt and about half of sugar and beat at medium-low speed until combined, about 1 minute. Scrape bowl; beat in remaining sugar until combined, about 1 minute. Scrape bowl; add sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape bowl; add yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape bowl; add whole eggs two at a time, beating until thoroughly combined, about 1 minute, and scraping bowl between additions.
- Wrap the springform pan in a double cover of aluminum foil. Set springform pan in a roasting pan. Pour filling into cooled crust, place in oven, and pour boiling water into the roasting pan, coming no more than 1/2 way up the springform pan.
- Bake for 2 hours, or until center of cheesecake registers 160 degrees. Remove pan from water bath and remove foil from pan. Transfer cake to wire rack and cool 5 minutes; run paring knife between cake and side of springform pan. Cool until barely warm, 2 1/2 to 3 hours. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (Cake can be refrigerated up to 4 days.)
To serve: remove sides of pan. Slide thin metal spatula between crust and pan bottom to loosen, then slide cake onto serving plate. Let cheesecake stand at room temperature about 30 minutes, then cut into wedges and serve.
- Make sure you use use 18″ side aluminum foil, and not the 12″ wide. With the 12″ wide, you will have a seam that will let in water
- As with all cheesecakes, don’t cook it until it looks done, or you will over cook it. The residue heat from the cheesecake itself will continue to cook it even after you take it out of the oven
Greek yogurt low-fat cheesecake
When I got my Greek style yogurt maker, it came with a book of recipes, one of which was a cheesecake. After doing some research, I found that you can use a 1:2 ratio of Greek yogurt to cream cheese to make a Greek yogurt cheesecake. I saw a few “low fat” cheesecake recipes that talked of using cottage cheese to lower the fat content of the cheesecake without losing much in the way of taste. I finally found a cheesecake recipe that called for Greek style yogurt, cottage cheese, and of course, cream cheese.
To a cheesecake connoisseur, low-fat cheesecake is borderline blasphemy, an urban myth, a mystical creation which hasn’t been discovered. Well, no more. I think we’ve all tried “low fat” cheesecake, and found that “low fat” is a code phrase for “bland and tasteless”. Not so with this cheesecake. This is a cheesecake you could easily serve and people would never know it’s a low fat version. Actually, if they try a piece of it first, they probably won’t believe you when you tell them it’s low fat. How good is it? Well, living up to this blog’s name, I had a piece of it for breakfast this morning (that’s the highest compliment I can give a dessert) [continued after the jump...]