Dulce de Leche Cheesecake with a Brulee Topping for Evan

Evan wanted cheesecake with a caramelized top. Luckily, my mother has a dessert torch so I was not too worried about the top. I wanted to give the standard cheesecake flavor a twist and since Evan went on exchange in Argentina and experienced the divine dulce de leche, I thought he would appreciate it swirled into his cheesecake (we thinned it out with some water so it wouldn't completely settle to the bottom). I found this recipe on the Recchiuti Confectioners website. A close friend of mine gave me Michael Recchiuti and Fran Gage's cookbook Chocolate Obsession for my birthday which I'm dying to explore. His recipe calls for a burnt caramel sauce which is drizzled over the cheesecake; I used thinned dulce de leche instead.

Ingredients:

• Flavorless vegetable oil for the pan
• 2 pounds cream cheese, at room temperature
• 1/4 cup sour cream
• 4 extra-large eggs, at room temperature
• 1 1/3 cups plus 1/3 cup granulated cane sugar
• 1 1/2 cups graham cracker crumbs
• 2/3 cup pecans, toasted and ground
• 4 tablespoons unsalted butter with 82% butterfat, melted and cooled.
  

Preheat the oven to 325°F. Liberally coat the inside of a 9-inch springform pan with flavorless vegetable oil or butter.

In a mixing bowl, combine the graham cracker crumbs, pecans, butter and 1/3 cup sugar; stir until blended. Pat the mixture evenly into the bottom of the prepared springform pan. Pressing the crust just up the side of the pan create a slight ridge.

Bake the crust for 15-20 minutes. Remove from the oven and let cool completely.

Put the cream cheese in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth and light, about 3 minutes. Add 1 cup sugar and beat another minute. When cool, wrap the pan with foil to create a seal so that water bath does not seep in.

Scrape the sides of the bowl down before adding the sour cream. Beat to combine. Add the eggs, one at a time, incorporating each completely before adding the next. Beat until blended.

Pour the cream cheese mixture over the crust.

Add water to the dulce de leche until its consistency is similar to that of the cream cheese mixture. Drizzle it fairly evenly over the cheesecake and use a toothpick to gently swirl it without disturbing the crust.

Set the pan in a roasting pan or baking dish that allows ~2 inches space all around and set on the oven rack.

Pour boiling water into the roasting pan or baking dish (a teapot works best). Fill the pan until it is at least halfway up the side of the springform pan but not overflowing.

Bake until the filling is set, about 50-60 minutes. When pressed gently with your finger it should jiggle like Jell-O, but not like a wave.

Transfer to a rack and cool to room temperature.

Cover and refrigerate at least 3 hours before serving.

To serve, unmold the cheesecake. Sprinkle 1/3 cup sugar over the surface and using a kitchen torch, move flame continuously in small circles over surface until sugar melts and browns.

Enjoy!