First I had difficulties in opening the can of dulce de leche; then as the cheesecake was baking I finished wrapping Christmas presents. I didn’t hear the timer go off. After peeling off the top skin of the cake and trimming the edges, the cake was salvageable (and yummy!).
- 1 ½ c crushed chocolate biscotti (or other cookie, graham cracker, etc.)
- ½ c finely chopped hazelnuts
- 1 tbs sugar
- 1/2 tsp ground cinnamon
- 6 tbs unsalted butter, melted
- 2 (8 oz) pkg cream cheese, softened
- 1 (8 oz) container Mascarpone
- 1 c plus 2 tbs sugar
- 1/4 c whipping cream
- 2 tbs all-purpose flour
- 1 tsp pure vanilla extract
- 3 eggs, lightly beaten
- 1 can (13.4 oz) dulce de leche
- 1 c (8 oz) good-quallity semisweet chocolate chips
- 1/2 c heavy cream
- 1 tsp instant coffee granules or finely ground espresso
- Heat oven to 350°.
- In a large bowl, combine the cookie crumbs, walnuts, sugar, cinnamon and butter.
- Press onto the bottom and 2”. up the sides of 8” square pan lined with 2 sheets of foil (crisscrossed), leaving a 2” overhang on all sides.
- In a large bowl, beat cream cheese and sugar until smooth.
- Beat in the whipping cream, flour and vanilla.
- Add eggs; beat on low speed just until combined.
- Pour into crust.
- Pour dulce de leche into a microwave-safe bowl.
- Microwave at 50% power until softened.
- Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
- Bake in a hot water bath (use a 9×13” baking pan, deep cookie sheet,etc.) in oven until center is just set, about 45 minutes.
- Cool cheesecake completely in pan on rack, about 2 hours.
- Melt chips (either in double boiler or in microwave), heavy cream and coffee.
- Stir until smooth.
- Spread over cheesecake.
- Refrigerate overnight.
- Lift cheesecake from pan using foil overhang.
- Cut into squares with a thin knife, wiping off knife after each cut. (this will help to create clean and smooth cuts).