Dulce de Leche Cheesecake Bars (Print Version)
# Ingredients:
→ Crust
01 -
2.25 cups (about 225 g) finely ground graham crackers
02 -
2 tablespoons (25 g) granulated sugar
03 -
0.5 teaspoon ground cinnamon
04 -
10 tablespoons (140 g) unsalted butter, melted
05 -
Nonstick baking spray
→ Filling
06 -
680 g cream cheese, at room temperature
07 -
200 g granulated sugar
08 -
3 large eggs, at room temperature
09 -
120 ml dulce de leche, at room temperature
10 -
2 teaspoons (10 ml) vanilla extract
→ Topping and Finishing
11 -
160 ml dulce de leche
12 -
45 ml heavy whipping cream, plus extra as needed
13 -
Fleur de sel, for sprinkling
# Instructions:
01 -
Preheat oven to 175°C. Coat a 33 x 23 x 5 cm metal or glass baking pan with nonstick spray. Line with foil, if desired, and spray foil for easy removal.
02 -
Combine graham cracker crumbs, sugar, and cinnamon in a medium bowl. Stir in melted butter until the mixture resembles wet sand. Evenly press mixture onto the bottom of prepared pan. Bake in preheated oven until lightly golden, about 10 minutes. Place on a rack and cool completely.
03 -
Using a food processor or mixer, blend cream cheese and sugar until smooth, stopping to scrape the bowl. Add dulce de leche and blend until homogenous. Add eggs one at a time, mixing a few seconds between each, then add vanilla. Process until fully incorporated.
04 -
Dollop filling over cooled crust, spreading to an even layer. Bake until center is just set and edges are puffed with slight cracking, about 38 minutes. The centre should feel slightly firm to the touch. Remove from oven and cool completely on a rack.
05 -
In a microwave-safe bowl, combine dulce de leche and 45 ml cream. Microwave for 10 seconds, stir gently, and repeat in 10-second intervals until smooth and pourable. Add additional cream, one teaspoon at a time, if mixture is too thick to pour.
06 -
Pour topping over cooled cheesecake. Spread evenly. Refrigerate for at least 1 hour, or until well chilled.
07 -
Cut chilled cheesecake into 4 long strips lengthwise, then crosswise into 6 strips, creating 24 bars. Sprinkle with fleur de sel just before serving.
# Notes:
01 -
For cleaner slices, chill thoroughly and use a warm knife between cuts. Topping may retain a few small lumps, which do not impact texture.