Dulce de Leche Cheesecake Squares

Wheatmeal crackers (sometimes called digestive biscuits) have a flavor similar to graham crackers. For this particular recipe, we prefer[ Carr's brand wheatmeal crackers, which are available at supermarkets and labeled as "whole wheat crackers." (Don't use Carr's Wheatolos, which are a bit too sweet.)]

Total Time:
10 hr 35 min
Prep:
30 min
Inactive:
8 hr 40 min
Cook:
1 hr 25 min

Yield:
64 petit fours
Level:
Intermediate

Ingredients
  • Cheesecake (without glaze) can be chilled up to 3 days.
  • Crust:
  • 3 1/2 ounces wheatmeal crackers (sometimes called digestive biscuits), crumbled (1cup)
  • 2 tablespoons sugar
  • Pinch salt
  • 3 tablespoons unsalted butter, melted
  • Filling:
  • 1 teaspoon unflavored gelatin (from a 1/4-ounce envelope)
  • 1/4 cup whole milk
  • 8 ounces cream cheese, softened
  • 2 large eggs
  • 3/8 teaspoon salt
  • 1 cup dulce de leche (12 1/2 ounces)
  • Glaze:
  • 3 ounces fine-quality bittersweet chocolate (not unsweetened), coarsely chopped
  • 1/2 stick (1/4 cup) unsalted butter, cut into pieces
  • 2 teaspoons light corn syrup
Directions
  • To make the crust: Put oven rack in middle position and preheat oven to 325 degrees 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.

  • To make the 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 the dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath 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.


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    Recipe courtesy of Ree Drummond