Dulce de Leche Cheesecake
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- Опубліковано 25 жов 2013
- How to make Dulce de Leche Cheesecake...a fabulous cheesecake...lighter than the more traditional New York cheesecake. Watch as professional cooking instructor, former caterer, Betty Bannerman Busciglio takes you step-by-step through the recipe. She uses only the finest ingredients, Full recipe at www.bettyskitchenfare.com
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I made this and it was wonderful!!!!! Alot of cheesecakes that use 4 or more packages of cream cheese are always too cheesy. But this was heavenly, so soft, smooth, delightful. Thank you for this recipe my husband and I loved it !!
I’m making this for thanksgiving. Thank you for the recipe.
Betty that was wonderful ❤️ Thank U so much
Oh my goodness that is an amazing cheesecake and one I will be making most definitely! Thank you for sharing
FINALLY THE RECIPE I'VE BEEN LOOKING FOR!!!! Thanks, it looks delicious!!!! Will be trying the this out fir my favorite man! Lol :-)
Se ve Riquisimos! Me gusta mucho el Dulce de Leche.
Saludos! Desde España!
This is the most beautiful cheesecake I've ever seen! I MUST make it myself!!
Hope you enjoy it!
Thank you for this awesome recipe
Maria Lee My pleasure Maria. Miso glad you liked it.
I needed to find something yummy to make and this looks so good thank you so much for sharing
Hope you like it! Betty
this cheesecake is the best cheesecake ever. wow thanks for sharing.
I'm so glad you enjoyed it!
Wow thats beautiful
I'm soo excited to try this cheesecake! It looks very delicious and I love desserts with dulce de leche 🤗thank you for sharing!
Let me know how you enjoy it!
I used a 10" pan. A 9" would work, but I think the 8 might be too small. I hope you enjoy the cheesecake!
Hi Betty! I have to say that I made it exactly as per your directions and it turned out AMAZING! I was even surprised how perfectly it looked on the top. Thank you so much. I will be baking it for Thanksgiving again :)
Alexarely A. Monreal I'm so glad you enjoyed this! Happy Thanksgiving.
Thanks - it is a seriously delicious cheesecake!
Thank you !!!
This is the One! I can tell 😋😋😋
That looks very tasty. Thanks for sharing this recipe. :)
You are so welcome! My family really loved this cheesecake.
Perfection !
Cheryl Heidbreder Thank you!
so yummy I love it thanks for sharing this recipe
My pleasure!
Was going to make a standard New York style for Sunday but this is one I've been wanting to make for a very long time. I think I'll give it a shot.
Hope you enjoyed it!
That looks so yummy Mrs. Betty
Roman Alvarez It is! Hope you enjoy it.
this looks amazing
It is delicious!
WOW your cheesecake is perfection Betty! Thank you so much for sharing your recipe. Since we don't have Thanksgiving in Australia I'll have to wait for Christmas to make this incredible dessert cheesecake. It's very decadent indeed, my family will love it! Bonus seeing Annie in the background in the the kitchen too and at the end of the video, she is a darling. Greetings from Australia :)
A tip for you: put a folded kitchen towel under the cake before you add the water. Will prevent it from sliding around as you transfer it.
Hi Ms. Betty, I just stumbled upon your channel. Your introduction with the jazz is so cute! I can't wait to make this
So glad you found me! Hope you enjoy the cheesecake.
Today we tried your cheesecake and it was so delicious and my Grandchildren
loved it
: ,
I am sad because you stop making
videos
the Continuity is the secret of success.
Never give up of your passion
I wish you the best of luck
I am from Saudi Arabia💚
Thank you so much! I no longer make videos because my husband who was my inspiration, videographer, director and the love of my life died. However, I still cook for family and friends.
@@BettysKitchenFare
I am so sorry sweetheart🙏🏻
:
Good for you keep doing things you love♥️
Thank you for this video. I have got to bake this cheesecake. What size spring pan did you use? I've got an 8" and would like to know. Thanks again.
Hello miss Betty! Love your recipe so much!!! ❤️ ❤️ ❤️ the first time i made it, i thought it was too sweet. Then i realized maybe i just didnt put enough salt! So the 2nd time i made it i made sure to taste and add salt bit by bit til it tasted perfect. And it was! ❤️❤️❤️ i used a graham crust by the way :) im glad you said graham suited it too because we didnt have Lorna Doones. Thanks again so much for sharing your recipe!
So glad you enjoyed it - happy baking!
I tried this recipe,and it was perfect!!! Instead of the extra caramel on the top, I made a caramel mousse that compliment the recipe very well :-)
Sounds delicious! Betty
yes I am LOL and your right, everything in moderation. Thanks Betty
This is the richest cheesecake i’ve ever made!! Definitely making this for Christmas again! ❤️💯👌🏻
So glad you enjoyed it!
Thank you so much for this recipe!! Your cheesecake looks incredibly AMAZING! I can't wait to make it for my husband's birthday! He loves dulce de leche cheesecake from the Cheesecake Factory, and your cheesecake looks very similar. Hopefully mine will turn out as beautiful as yours ;)
Hi Gabby, I hope your husband had a very happy birthday and that he enjoyed the cheesecake!
Hi Betty. I found your channel by accident and I am glad. This cheesecake looks divine.I wanted to dive into that bowl, when you were pouring the batter into the pan! You dog Annie is adorable. So glad you rescued her. People would be surprised how many great pets you can find at a shelter or rescue place. :)
Hope you enjoy the cheesecake - it's become a real favorite of ours. We are thrilled with our Annie! Our granddaughter has 2 rescue dogs and we got Annie after babysitting for her pets - they made such a good impression!
Hello, name your machine. I like. Tks
Thank you - knowing your health bent, you can substitute light cream cheese and sour cream and probably a sugar substitute! However, this is not something I would make often and a really small slice truly satisfies!
A. How do you making a good food
Hi, so in your Infamous New York Cheesecake Recipes, do I substitute sugar with duche de leche or just add duche de leche to the original recipes? Since I want my cheesecake to be thick and not too sweet...
That mmm mmm good=)
Hi Betty! Another scrumptious recipe... Now, for a helpful hint. Next time you do a water bath set your pan on the oven rack first, then pour in your water. That way all you have to do is slide in the rack and don't have to carry the whole pan full of goodies and water to the oven...
M Prywatny. Thank you. I have learned to do that. Also, if you use a funnel when you pour the water in, you reduce the chances of splashing water on whatever you are baking.
im definitely gonna try this ❤
Gail Valdellon Let me know how you like it!
Betty Bannerman Busciglio hi. im just wondering what would be the best alternative for sour cream.. thanks 😊
Gail Valdellon A thick Greek yogurt might work.
Betty Bannerman Busciglio thanks 😊😊😊😊
Betty thank you so much for the previous responses to my question. I'm going to be baking this decadent cheesecake again. A couple more questions:
1. I'm making a smaller version (8")... should I modify the recipe down by 20%?
2. I'm going to be using parchment paper on the base so I can remove my pan's base, therefore, should I butter the base at all?
Thank you in advance for your response.
Gricelda Leon The 20% reduction sounds right. I don't think it would be necessary to butter the bottom of the pan, but you might want to lightly butter the parchment.
hola seve muy buena pero no pone las cantidades gracias soy chilena
I haven't tried substituting the dulce de leche in the New York Cheesecake. Perhaps you could just add it as a topping. It wouldn't have quite as much flavor as the original - but it would still be really good!
Hi Betty,
What if I want to make them individually? Should I make any changes?
Hi Gisela, I would start checking them at 45 minutes. As with the original recipe, they should just be slightly "jiggly" in the center. Enjoy!
Hi Betty! i was wondering what type of oven you used to bake the cheesecake. We have a covection oven at home, so i don't know whether to turn down the oven temp or keep it at 325'F. Thanks in advance!Im making this cake for Christmas. Can't wait to taste it. 😊
J M Hi, I've never tried baking this in the convection mode, but I think lowering the temp. 25 degrees and using the same cooking time should work - especially since this is baked in a water bath. Hope you enjoy the cake and Merry Christmas!
okay, I'll do just that. :') Thank you! I'll be looking forward to your new recipe videos! God Bless and Merry Christmas to you and your family! ^_^
Can i use hand mixer? How will i know if the cheesecake is cooked/baked already?
Hi, yes you can certainly use a hand mixer. The cheesecake should be very slightly "wobbly" in the center when it is done. It will continue to set as it cools.
Food + seductive music = heaven
Girl your professional
Thank you!
Betty - what do you mean by good vanilla as opposed to imitation vanilla?
Sorry for the delay in replying - we were on vacation!
I always use a pure vanilla extract as opposed to the imitation. The bottle will always state if it is imitation.
Super excited to try this recipe for Thanks Giving!
But Betty I'm Latina and please it's "DUL-SEH"
My apologies for the pronunciation! I have learned the correct way to say it - wish I could go back and correct the video. In any event, I hope you enjoy the cheesecake. Betty
How long should I have the cake cooling before I Refrigerate it.
I let mine sit until it is cool to the touch and then refrigerate it. Betty
okay thank you
Hello is it 8oz of Cream cheese?
Its 3 8oz. packages for a total of 1 1/2 lbs. Betty
Hi Brenda, let me know how he enjoys the cheesecake!
Hi Betty! I absolutely love your cheesecake! It tastes amazing and my husband and I love it so much. This is my second time making it but I am having one little issue. I am following everything correctly just like you have it in the video I promise you but everytime after the cheesecake has cooled down and then I put it in the fridge overnight, for some reason the cheesecake comes out super duper creamy. It does not have a regular dense cheesecake taste like I would like. What do you suggest I do? I really don't want to make any other recipe but yours because it is truly delicious. All I want is for it to come out more thicker. For the second time, I tried using 3 eggs instead of four (room temp) but it still comes out really creamy almost like flan texture/consistency! I really hope you read this! I have a party coming up next week thank you Betty!!!
Olenka Greenoe
Hi Olenka, yes, this is a very creamy cheesecake. If you would like a firmer consistency, here is my basic New York style cheesecake. You can try substituting that and just adding the dulce de leche.
Betty Busciglio’s Infamous Cheesecake
Ingredients:
HAVE ALL INGREDIENTS AT ROOM TEMPERATURE!
24 ounces cream cheese
1 1/2 cups sugar
4 eggs
2 cups sour cream
1 cup heavy cream
1 teaspoon vanilla extract
1. Beat cream cheese until smooth in mixer or processor
2. Add sugar gradually and beat till light and fluffy
3. Add eggs one at a time, beating well after each addition
4. Add remaining ingredients and mix well.
5. Pour into 9" springform pan (or 2 6” or 7” pans) which has been prepared with the crust of your choice.
6. Bake at 350° for one hour, turn off oven and leave cake for one hour.
7. Remove, cool and refrigerate. Freezes very well.
Graham Cracker Crust:
3/4 package graham crackers, crushed into fine crumbs (processor is great!)
4 tablespoons very soft butter
3 to 4 tablespoons sugar
1/4 cup pecans, toasted and finely chopped, if desired
Thanks so much Betty! I am going to try this tomorrow since I have all of those ingredients available! Should I do a water bath with this one too? Thank you
The "Infamous" cheesecake doesn't need a water bath. Just be sure to to leave it in the turned off oven for an hour after it has finished baking.
perfect thank you Betty!
Me Betty, I made this Cheesecake & I have to share: It was gone in a whim! Thank you so much. Only tweet I'd do for next time would be to add a little more butter (1 more TBSN). Do you have any suggestions on HOW TO REMOVE CHEESECAKE FROM BASE OF THE SPRING PAN?
Gricelda Leon My cheesecake pan has a glass bottom so I serve it right on that. I think if you lined the pan with parchment paper, you could slide it off. It would also be easier to remove when it is really cold hope this helps.
Gricelda Leon My cheesecake pan has a glass bottom so I serve it right on that. I think if you lined the pan with parchment paper, you could slide it off. It would also be easier to remove when it is really cold hope this helps.
Hi, kann mir jemand das Rezept in Deutsch geben? Wollte den Kuchen nachbacken. Danke.
So sorry I am unable to provide a translation.
Hey betty thanks for a fabulous recipe but i would really appreciate if you could show us how professional dense NY cheesecakes are made. is it something that they do differently that makes those cheesecakes look so smooth? i have made cheesecakes but well they end up looking like they were made at home even after following Junior's NY style secret recipe that is now available online. please tell me, ty so much
I'll do that soon!
Why didn't you show the inside?
Rei Lea i didn't think of doing that! Sorry.
I was requested to make another cheesecake this week😄 I wanted to make it basic vanilla. Is it okay if I leave out the dulce de leche? And add some lemon zest ?
Lola Light I think that would be delicious!
Betty - loving your cooking lessons! But this is pronounced DoolSe de leche - it's Spanish for 'sweet of milk' xxx :)
And by the way I used imitation vanilla it was still super perfect :)
Lola Light So glad you enjoyed this!
Thank you so much for the pronunciation tip - as you can tell, my knowledge of Spanish is pitiful!
Betty Bannerman Busciglio you did great pronouncing it. I understood it just perfectly.
I could care less if you called it "Ducky Chucky cheesecake!" I tried it and it was delicious! 😁✌
Sorry about the pronunciation!
Hi, one question and one suggestion.
Quiestion:
Why you say traditional "new york" cheesecake, when cheesecake was well known and traditional across Europe, and since Roman times (although cheescake origins are in greece).
Suggestion:
Try Mascarpone Cheese mixed with cream cheese, or use mascarpone cheese completaly insted of cream cheese. It give a wonderful texture and flavor.
Sorry for my bad english, its not my mother language.
The "traditional" New York cheesecake is a particularly dense, rich cheesecake unlike European cheesecakes which are typically lighter in texture.
The mascarpone sounds delicious and your English is just fine!
Oooh! I want to cuddle your doggie!
She would loved it's!
She looks like she could be Elizabeth Warren‘s sister
Hi! Delicious recipe! But I just have to say that is pronounce dool-se :), the way you are saying it is like Italian, like Dolce and Gabbana. Anyways, congrats for the recipe! and sorry to bother.
It’s not dulche. It’s dul say. That’s Spanish not Italian.
Good recipe thou
Your cheesecake was good, but it tasted like a custard! We will not make it anymore. Amanda in California ):
FINALLY THE RECIPE I'VE BEEN LOOKING FOR!!!! Thanks, it looks delicious!!!! Will be trying the this out fir my favorite man! Lol :-)