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Buttermilk Dulce de Leche Cheesecake

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Buttermilk Dulce de Leche Cheesecake

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Buttermilk Dulce de Leche Cheesecake Recipe Buttermilk Dulce de Leche Cheesecake Recipe

Diane St. Clair of Orwell, Vermont, is famous for this cheesecake, and after one bite you’ll understand why. Appearing in her cookbook, The Animal Farm Cookbook, it’s not to be missed. Ultra-rich, it has an intense dulce de leche flavor that adds enticing caramel tone to each slice. Make it for a party or a celebration — it’s that kind of festive food!

At a glance

Prep
Bake
Total
Yield
16 servings

Nutrition information

Ingredients

Crust

  • 1/4 cup unsalted butter
  • 1 1/2 cups graham cracker crumbs

Filling

  • 3 cups (three 8-ounce packages) cream cheese, at room temperature
  • 1/2 cup sugar
  • 3 large eggs
  • 1/4 cup buttermilk
  • 6 ounces dulce de leche, prepared or homemade

Crust

  • 2 ounces unsalted butter
  • 5 1/4 ounces graham cracker crumbs

Filling

  • 24 ounces cream cheese, at room temperature
  • 3 1/2 ounces sugar
  • 3 large eggs
  • 2 ounces buttermilk
  • 6 ounces dulce de leche, prepared or homemade

Crust

  • 57g unsalted butter
  • 149g graham cracker crumbs

Filling

  • 680g cream cheese, at room temperature
  • 99g sugar
  • 3 large eggs
  • 57g buttermilk
  • 170g dulce de leche, prepared or homemade

Instructions

  1. To make the crust: Melt the butter and combine it with the graham cracker crumbs. Press the crumbs into the bottom of a 10″ springform pan, shaping the crumbs up and around the sides of the pan to create a crust. Wrap heavy-duty aluminum foil firmly around the outside of the pan to create a watertight base. Set the pan in a large roasting pan.
  2. Preheat the oven to 350°F.
  3. To make the filling: Use a mixer to whip the cream cheese and sugar in a large bowl for 5 minutes, or until fluffy. Add the eggs, buttermilk, and dulce de leche and mix lightly until just blended. Don’t over-mix or the cake will be hard and flat.
  4. Pour the filling into the crust. Pour hot water into the roasting pan to come halfway up the sides of the springform pan. Bake the cake for 60 to 70 minutes, until it’s set. Chill completely, for several hours or overnight, before serving.

Nutrition Information

  • Serving Size1 slice, 89g
  • Servings Per Batch16 servings
Amount Per Serving:
  • Calories300
  • Calories from Fat180
  • Total Fat20g
  • Saturated Fat11g
  • Trans Fat1g
  • Cholesterol95mg
  • Sodium230mg
  • Total Carbohydrate23g
  • Dietary Fiber0g
  • Sugars6g
  • Protein6g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

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