Sunday Brunch: Espresso Cheesecake
Espresso Cheesecake with Dulce de leche
8 ounces chocolate wafer cookies, finely crushed
1?4 cup butter, melted
2 lbs cream cheese, softened
3?4 cup brown sugar, packed
1?2 cup sour cream
1?4 cup Kahlua or 1?4 cup other coffee liqueur
1?4 cup strong espresso, cooled
1 teaspoon vanilla extract
3?4 teaspoon salt
PREHEAT THE OVEN to 350°F Lightly grease an 8- or 9-inch springform pan.
STIR TOGETHER the crushed cookies and melted butter. Press the crumb mixture evenly onto the bottom and sides of the springform pan. Set aside.
BEAT THE CREAM CHEESE in the large bowl of an electric mixer until smooth and creamy. Add the eggs, followed by the brown sugar, sour cream, Kahlua, espresso, vanilla, and salt. When thoroughly blended and smooth, pour the filling into the prepared crust and bake until the cake is set about 50 min.Let cool and unmold.
For the Dulce de Leche
Preheat and oven to 350 degrees.
Empty one can of sweetened condensed milk in an oven proof dish set in a water bath.
Cover with aluminum foil and let cook for 1 hour MAKE SURE THE WATER BATH DOESN’T EVAPORATE. Remove the foil and whisk until smooth.