Buttermilk Dulce de Leche Cheesecake
Makes 10 servings 4 tablespoons butter, cold
1 1⁄ cups graham cracker crumbs 2
3 8-ounce packages cream cheese, room temperature
1⁄ cup sugar 2
3 eggs, room temperature
1⁄ cup buttermilk, room 4 temperature
6 ounces dulce de leche, plus extra for serving
Whipped cream for serving
To make the crust: Melt the butter and combine it with the graham cracker crumbs. Press the crumbs into the bottom of a 10-inch springform pan, shaping the crumbs up and around the sides of the pan to create a crust.
Wrap heavy-duty aluminum foil firmly around the outside of the pan to create a watertight base. Set the pan in a large roasting pan. Preheat the oven to 350 degrees.
To make the filling: Use a mixer to whip the cream cheese and sugar in a large bowl for 5 minutes, or until fluffy. Add the eggs, buttermilk and dulce de leche and mix lightly until just blended. Don't over-mix or the cake will be hard and flat. Pour the filling into the crust. Pour hot water into the roasting pan to come halfway up the sides of the springform pan. Bake the cake for 55 to 60 minutes, until it's set.
Remove the cheesecake from the water bath and let it cool on a wire rack for 30 minutes. Cover the top with aluminum foil and chill completely in the fridge, for several hours or overnight, before serving. Garnish the chilled cake with whipped cream and dulce de leche.
Recipe from King Arthur Flour
Buttermilk
Properties: Traditionally it was the leftover liquid after churning butter. These days it's made of milk that has been cultured with bacteria, which causes it to thicken and sour.
Flavor: Slightly tangy and acidic.
Uses: Tenderizing meat, making your baked goods fluffy or adding zip to ranch dressing or soup.