it’s been a couple weeks since dulce de leche v1.0, and the verdict is in. that version, as you will remember, was defined both by a beautiful color and a slightly acidic aftertaste. the basic recipe remains the same: a quart of milk, a cup […]
my love for dulce de leche started about five years ago, when nina happened to make a banoffee pie one weekend. i had heard of it (from the musical “guys and dolls”), and possibly had had it a few times, but i had never paid […]
just a quick one here…i made this a while ago to eat while watching guys and dolls. i made two cheesecakes, one a classic cheesecake and one a dulce de leche cheesecake from epicurious. my cheesecake wisdom to you: (1) the best crust is a gingersnap crust. (2) if you want a caramel cheesecake, make it with real caramel instead of dulce de leche to get a sharper, more caramel-y flavor. (3) milk products added to the cream cheese always makes your cheesecake more tender. (4) if you don’t prebake the crust, it will be softer because it soaks up moisture from the batter. (5) the water bath is key. do not skip the water bath. (6) cheesecake is all about the details – the ingredients being at room temp, the amount of mise en place before you can put the ingredients together, the cooling of the cheesecake with the oven off but propped open….do not skip over the details. (6) making your own dulce de leche is pretty fun.
the classic cheesecake was the best ever: tangy from the greek yogurt i used in place of sour cream, medium light, creamy but not too creamy, perfectly accompanied by the gingersnap crust. this cheesecake will never fail you. the dulce de leche cheesecake was also good, but the layer of ganache i used was too thick, and the flavor was a little muted and muddled. eat your dulce de leche on toast instead of in a cheesecake, or at the very least, use a gingersnap crust to contrast more with the caramel filling. (more…)