Last week the bakers of Tuesdays with Dorie made cookies using Dulce de Leche. And many of us made our own by boiling cans of sweetened condensed milk. Now that I have discovered a safer method (crockpot) than boiling on the stove I have several cans in the pantry. It’s just too easy.

Now that I have them, I have to do something with them so I decided to experiment with cheesecake. I adapted one from Junior’s Cheesecake Cookbook. While their recipe called for chocolate, I used the dulce.

    Dulce de Leche Marbled Cheesecake
    adapted from Junior’s Cheesecake Cookbook

Cheescake Filling
4 8-oz packages cream cheese, full fat only
1 2/3 cups sugar
1/3 cup cornstarch
1 Tbl vanilla extract
2 extra large eggs
3/4 cup heavy or whipping cream
2/3 cup dulce de leche

I had left over Dorie cookie dough – chocolate – and made the crust from those after baking them. Mix as you would a graham cracker crust – whichever is your favorite.

1. Preheat oven to 350. Generously butter the bottom and sides of a 9-inch springform pan. (I use parchment paper.) Sprinkle cookie crumb/butter mixture into pan and pat down gently. Bake for 10 minutes. Remove from oven and cool briefly.

2. Put one package of cream cheese, 1/3 cup sugar and cornstarch in a large bowl. Beat with electric mixer on low until creamy, about 3 minutes, scraping down bowl several times. Blend in remaining cream cheese, one package at a time, scraping down bowl after each addition. Increase mixture speed to medium and beat in remaining 1 1/3 cups sugar then vanilla. Blend in eggs one at a time, beating well after each. Then add the cream, beating just until completely blended. Don’t overmix!!

3. Transfer 1/2 of the batter to a second bowl and gently fold in the dulce de leche. Keep stirring until well blended.

4. Gently spoon a third of both batters on top of crust, alternating tablespoonfuls of ddl batter and vanilla batter. Continue with second layer, placing alternating colors of batter on top of first layer. Repeat pattern until all batter is used up. Take a thin, pointed knife and cut through the batter in a swirling ‘figure 8’ pattern, turning the knife as you go. Don’t swirl too much or you will end up with a total ddl cake instead of a marbled one.

5. Place a pan on the second shelf of the oven and fill 2/3 full with water. Place cheesecake on top shelf. Bake until edges are light golden brown – about 90 minutes.

6. Remove the cake from the oven and place on a wire rack. Then WALK AWAY!!! Let it sit for about 2 hours. Cover with plastic wrap and place in refridgerator to cool – about 4 hours or overnight.

Decorate how you like, but you can see I drizzled mine with chocolate ganache and DDL.

I called for 2/3 cup DDL but found that to be almost too subtle a flavor. Next time I wil use more. Also, I think I would make the crust from the DDL cookies.

Hope you enjoy it.