Kladdkaka med cheesecake och dulce de leche swirl. 125 g smör 1 dl kakao 3 ägg 2 3/4 dl strösocker 1 msk vaniljsocker 1/2 tsk salt 2 ½ dl mjöl. 1 burk dulche de leche (färdigkokt kondenserad mjölk) cheesecakeswirl:
175 g cream cheese 1 äggula 3 msk florsocker 1 msk vaniljsocker. Start preparing the ground crust of the cheesecake. Add graham crackers, sugar, and salt to the processor to mix until crumbly.
Mix the crust with melted butter for proper binding. Pat the crust mixture onto the springform pan. Put it in the oven to bake for 5 minutes.
Once it is browned, take it out and let it rest. Beat cream cheese in a medium bowl until creamy. Add dulce de leche and continue mixing.
Fold in whipped cream, until well combined. In small mason jars or cups, layer about a tablespoon of prepared crust. Add dulce de leche cream cheese and top with a sprinkle of the crust and sliced strawberries.
Chill for 30 minutes before serving. Basically, you will need only few ingredients: Think of pecans, walnuts, or hazelnuts.
Dulce de leche cheesecake filling: Remove the biscuit base from the fridge. Pour the filling onto the biscuit base.
Transfer to the fridge and leave to set for around 6 hours or preferably overnight. Remove the cheesecake from the fridge and remove the springform tin. In a medium bowl, mix the sour cream with the dulce de leche until combined.
Adjust the oven rack to the lower third of the oven and preheat to 350°f. Remove the springform pan from the refrigerator. Gently spread the cream cheese filling evenly, trying not to distress the crust.
Place the cheesecake in the oven and bake for 35 minutes, or. Refrigerate while working on filling. Preheat the oven to 350°f (175°c).
To make the cheesecake filling, in a mixing bowl with paddle attachment, beat the cream cheese until fluffy on medium speed. Stir in the sugar. Then add about ¾ of dulce de leche (the remaining ¼ of the can will be used for spreading on top for decoration) and sour cream.
Smörj och pudra en form på ca 20 cm i diameter med kakao. Smält smöret i en kastrull. Blanda i socker, kakao och salt.
Rör ner ett ägg i taget. Avsluta med att röra ner mjölet och blanda ihop till en slät smet. Fördela hälften av smeten jämnt i formen.
Ringla över dulce de leche och täck med resten av smeten. Spread remaining dulce de leche on top of cheesecake into a smooth layer and sprinkle with a little bit of sea salt, return to freezer to set for 10 minutes. Cut into slices with a sharp, straight edged knife, wiping knife between each cut.
Store cheesecake in refrigerator until ready to serve for up to 7 days, or in the freezer for 1 month. Pour the cheesecake mixture over the cooled crust. Pour melted dulce de leche on top of cheesecake mixture, then use a knife to swirl into the batter.
Place springform pan in a large baking pan, then fill about ~1” with hot water. Put the finished batter in the middle of the cheesecake moat, pull the center oven rack halfway out and place the moat and cheesecake in the center of the rack. Using a large funnel, pour the hot water into the outer ring of the moat.
Carefully and slowly slide the rack into the 350 oven and close the door. Once the heavy cream is steaming, add 1 1/2 cups dulce de leche and cook, stirring constantly so it doesn’t stick, until it thickens slightly. The sauce will continue thickening while it cools.
Sätt ugnen på 175 grader. Vispa ihop färskost, ägg, socker, vetemjöl och salty caramel (spara ca 1 dl) till en slät smet och häll smeten i formen över den ogräddade kladdkakan.
