Delicious caramel cheesecakes which are easy to make with just 4 ingredients.
You will need 2 tins of dulce de leche to achieve cheesecakes that look like the picture, one for the cheesecake recipe and one to spoon over the top. If you prefer you can omit the second tin. You will not use all the second tin so you could either freeze the remainder it to use another time or heat it up and spoon it over icecream, cake, or pretty much anything :)
Ingredients
14 Oreo cookies
625g (21oz) cream cheese at room temperature
2 tins sweetened condensed milk made into dulce de leche (see next step)each tin approximately 14oz (or 395g)
3 eggs at room temperature
Equipment
Mixer
Muffin or large cupcake baking tin
Large muffin paper cases
Large saucepan
You will need 2 tins of dulce de leche to achieve cheesecakes that look like the picture, one for the cheesecake recipe and one to spoon over the top. If you prefer you can omit the second tin. You will not use all the second tin so you could either freeze the remainder it to use another time or heat it up and spoon it over icecream, cake, or pretty much anything :)
Ingredients
14 Oreo cookies
625g (21oz) cream cheese at room temperature
2 tins sweetened condensed milk made into dulce de leche (see next step)each tin approximately 14oz (or 395g)
3 eggs at room temperature
Equipment
Mixer
Muffin or large cupcake baking tin
Large muffin paper cases
Large saucepan
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Signing UpStep 1: Make the dulce de leche
Take the 2 tins of condensed milk and pierce 2 holes in the top of each tin. (this step is to reduce the risk of the tins exploding during the cooking process)
Place tins of condensed milk into a large deep saucepan with water surrounding them. The water should come up to he top of the condensed milk tins but not lap over the rim (otherwise you will get water into the holes). Bring the water to simmer and cook the tins for 4 hours. Keep adding water to the saucepan so the water remains level with the tops of the tins (you know just ever now and then don't get too uptight about it).
After 4 hours turn off the heat, allow to cool and then remove the tins from the saucepan. Take off the top of the tin and scoop out all the caramel/ dulce de leche.
This dulce de leche should keep for 1 week in a clean air tight container in the fridge until required.
Place tins of condensed milk into a large deep saucepan with water surrounding them. The water should come up to he top of the condensed milk tins but not lap over the rim (otherwise you will get water into the holes). Bring the water to simmer and cook the tins for 4 hours. Keep adding water to the saucepan so the water remains level with the tops of the tins (you know just ever now and then don't get too uptight about it).
After 4 hours turn off the heat, allow to cool and then remove the tins from the saucepan. Take off the top of the tin and scoop out all the caramel/ dulce de leche.
This dulce de leche should keep for 1 week in a clean air tight container in the fridge until required.
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Love it!
I made up a tin of caramel the other day to make some, then one of the twinkids decided that she would make a batch to take to a movie night, so I had to boil up another tin and then buy more cookies and cream cheese.
One thing we found though, we needed about 20 Oreos for this amount. When I made the batch for home, I cut it down to half the amount and still needed 9 biscuits.
This is a pic of the twinkids effort
I made a half batch up and it made around 2 cups of mixture and when I filled each of the muffin papers - which look the same as yours I put in just under 1/3 cup cheesecake batter and it made up 7. So I must have a little bit more in each mini cheesecake.
Hmmm it's a toss up more actual cupcakes to eat by making them a little bit smaller or more cheesecake in each one. I think it's win win either way :)
Congratulations on winning the Cream Cheese Challenge!
When making the dulce de leche with the condensed milk however, water under the cans started boiling (smaller volume, so less heat to raise temperature) and caused water to bubble up and get in the can. This kinda stopped the top of the can from carmelizing. After microwaving for a few minutes and mixing it seemed good though.
Also, my dulce de leche is a little bit dark and a tad chunky. I'm going to mix it really well with an automatic mixer rather than just a spoon tonight. Thanks for the recipe though!
I try to keep the water at simmering so it does not boil over. I think the more gentle simmer rather than boil probably results in a less dark caramel.
Thanks for the suggestion though! I'll try placing something under them to raise them and allow for water flow next time. My current batch is cooling on the stove at the moment, a little "sunken" but just makes a better surface to hold dulce de leche on the top / whipped cream! :)
XD itś hilarious
because itś spanish ES ESPAÑOL LOL
XD jajaja
¿is that the real name?
here in Argentina it's very common, like in USA the peanut butter...
I've heard of this way of making it by boiling condensed milk... but I prefer the original recipee, just add sugar to milk, boil it and then voilà! xD
Thanks
I'm a bit of a sweet teeth chocolate coconut addict....and can burn water.
Can you come up with a recipe for a caramel nutty crunchy choc ....thing.., that is as easy to make? Please?