Cheesecake with Dulce De Leche
Easy · 10 ingredients · 5h 5m — shared from Reciquest
8 servings · Easy · 5h 5m
Ingredients
- Nonstick cooking spray for the pan
- 1 cup crushed vanilla wafer cookies
- 3 Tbsp unsalted butter, melted
- One 14-ounce can sweetened condensed milk
- 16 oz cream cheese, at room temperature
- 1/4 cup sugar
- 1/4 cup sour cream, at room temperature
- 2 large eggs, at room temperature
- 1 Tbsp all-purpose flour
- 1 tsp pure vanilla extract
Instructions
- Spray a 7-inch springform pan with nonstick cooking spray and line the bottom with parchment paper.
- Combine the cookie crumbs and butter in a small bowl. Press the mixture into the bottom of the prepared pan in an even layer. Set aside.
- Put the sweetened condensed milk in a small metal bowl (6-7" in diameter).
- Pour 1 cup water in the bottom of a 6-quart or larger pressure cooker and gently place the bowl in the water.
- Combine the cream cheese, sugar, sour cream and eggs in a large bowl using an electric mixer on medium speed until smooth and free of lumps, about 2 minutes. Add the flour and vanilla and mix until just combined. Pour the cheese mixture over the cookie crumb crust and spread in an even layer. Tap the pan against the counter to release any air bubbles.
- Carefully place the pan over the metal bowl. Follow the manufacturer's guide for locking the pressure cooker lid and set the steam value to "Sealing". Set to high pressure for 30 minutes.
- Once the pressure cooking is complete, turn the steam value to "Venting" to allow the steam to release until pressure is gone. Remove lid. Lift out the pan and metal bowl and use a paper towel to gently blot up any water that has collected on top of the cheesecake. (The cheesecake will initially be puffed up, but will settle as it cools.) If liquid has also collected over the dulce de leche, gently tip the bowl and pour off (it will be light in color, like watery milk sitting on top of the thick, golden-brown sauce). Whisk the dulce de leche until the texture is consistent.
- Chill the cheesecake uncovered until cool and set, at least 4 hours. Cool the dulce de leche at room temperature with plastic wrap pressed against its surface. When ready to serve, warm the dulce de leche slightly in the microwave. Unlock and remove the collar from teh springform pan and put the cheesecake on a serving platter. Drizzle the dulce de leche over the top. Refrigerate any remaining sauce in an airtight container.
Tags: pepperplate-import