Posted by sherry on September 27, 2001 at 19:02:12:
In Reply to: ISO: I NEED DOMINICAN CAKE RECEPIE posted by LUCY on September 26, 2001 at 21:52:53:
dominican cake recipe
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Dulce de leche Cheesecake
This is perfect party fare. To make the milk caramel, simmer two cans of condensed milk in a double boiler, stirring every once in a while, for 2 to 4 hours, until it turns to a medium caramel color. Cool well and refrigerate if not using right away. Forget commercial varieties.
Crust:
1 1/2 cups ground shortbread cookies
1/4 cup brown sugar
2 tablespoons toasted almonds (optional)
1/4 cup unsalted butter - melted
Cake:
2 3/4 pounds cream cheese - softened
1 1/2 cups milk caramel (see above)
1/2 cup brown sugar
2 teaspoons vanilla
1 or 2 drops almond extract or 1/2 teaspoon rum or brandy
6 eggs
1/4 cup whipping cream
barest pinch of salt
3 tablespoons flour
Topping:
1 1/2 cups sour cream
2 tablespoons confectioner's sugar
Mix all crust ingredients and press into a 10-inch springform pan. Preheat oven to 350 F.
Blend cake ingredients (less 1/4 cup milk caramel) on slow speed, stopping to clean sides and bottom of mixing bowl. Pour into prepared pan. Place pan on a baking sheet and bake for 20 minutes - until cake is set but not browned. Reduce heat to 325 F. and bake for another 15 minutes. Stir sour cream and icing sugar together and spoon gently over cake. Bake for another 5 to 7 minutes. Turn off oven and let cake cool in the oven, with door ajar, for about 45 minutes. Refrigerate for 30 minutes, then cover pan with a plate and let cake chill for at least 6 hours, or overnight.
To garnish, heat reserved milk caramel in microwave in a Pyrex measuring cup. Pour, in a thin spiral design, on top of cake. Using a small wet paring knife, pull lines, from innermost point if spiral to sides - to create a spider design.
Serves 14 to 20.