Cheese Tart Recipe
Try this variation of dulce de leche cheesecake recipe
This cheese tart recipe is really a dulce de leche cheesecake recipe. I added it to my best cake recipes immediately after trying it out. It is simply delicious.
Since the cake is as thin as a tart, it is not as heavy as a traditional cheesecake and one can easily eat two pieces. It is perfect for small households where regular cakes are simply too big.
The original recipe for dulce de leche calls for simmering milk with sugar until most of the water from milk evaporates, leaving thick, caramel like sauce.
Another way of making dulce de leche is cooking sweetened condensed milk in a pressure cooker, or in an unopened can submerged in boiling water. This cheese tart recipe simplifies this process by cooking heavy cream with brown sugar shortening the cooking time dramatically.
This dulce de leche cheesecake recipe should be baked like a regular cheesecake, meaning in a steam bath. You have to wrap the tart form in aluminum foil and place it in a larger baking pan. Fill the larger pan with hot water until it reaches ½ inch (1 cm) up the tart form.
Place it in the oven and watch it grow and bake nice and evenly. To test for doneness, gently shake the pan. The top of the cake should move as one solid piece.
There should be no soapy movement in center. The cake should cool down slowly and will have a flat top without any cracks. Enjoy this cheese tart recipe.
Cheese Tart Recipe
Shortbread recipe for the crust:
• 225 g flour (1.5 cup)
• 150 g butter (5.3 oz)
• 75 g sugar (2.6 oz)
• 1.5 tablespoon of heavy cream
• Pinch of salt
• Butter to grease the form
For the dulce de leche cheesecake batter:
• 12 oz cream cheese, room temperature (340 grams)
• 1 cup of whipping cream (250 ml)
• 1 cup of brown sugar (200 g)
• ½ cup of sweetened condensed milk (125 ml)
• 1 tablespoon of flour
• 1 tablespoon of whipping cream or milk
• 1 teaspoon vanilla extract
• ½ teaspoon grated lemon peel
• 1 egg
Preheat the oven to 180°C – 355°F
Prepare the shortbread crust:
• Knead the flour, butter, sugar, cream and pinch of salt to smooth dough. I recommend using the hook attachment on most mixers, but you could as well use your hands.
• Cover the dough with plastic foil and place it in a fridge for 30 minutes.
• Roll the dough until ¼” (2 mm) or thinner on a silicone baking mat, and if you don’t have one, use wrapping foil.
• Flip the dough onto a round 11” tart form (28 cm); make sure that the sides of the form are also covered.
• Make couple of holes with a fork in the dough so that the steam can escape.
• Bake it at 180°C (355°F) for 15 minutes or until golden brown.
Prepare the ducle de leche sauce:
• Combine 1 cup of heavy cream with 1 cup of brown sugar in a pot and while stirring constantly cook on low heat until the mixture boils.
• Once it boils steady, cook uncovered for 5 minutes or until mixture is reduced to 1 cup.
• Make sure to stir once the mixture thickens, it can burn quickly from that moment on.
• Add the condensed sweetened milk and let it cool off.
Preheat the oven to 175°C – 350°F
Prepare the cake batter:
• Beat the cream cheese with sugar until fluffy.
• Add 1 tablespoon of cream, 1 teaspoon of vanilla extract, and ½ teaspoon of lemon peel. Mix well.
• Add the egg and mix well.
• Add half of the cooled off dulce de leche sauce and mix in gently with a spoon.
• Cover the bottom and the sides of the tart form (with the baked crust) with aluminum foil.
• Boil water.
• Pour the cheesecake mixture onto the baked shortbread crust.
• Place the cake into a larger baking pan.
• Fill the larger pan with hot water until it reaches ½ inch (1 cm)up the tart form.
• Place it in the oven and bake at 350°F (175°C) for 30-35 minutes.
• To test for doneness, gently shake the pan. The top of the cake should move as one solid piece. There should be no soapy movement in center. The cake should cool down slowly and will have a flat top without any cracks.
• Move the cooled off cake onto a cake plate.
• Heat up the rest of the dulce de leche sauce and pour it on top of the cake.
• Enjoy this cheese tart recipe.
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