The narrative was great, the pictures looked great, the idea was great...but sadly the baking instructions are wrong and prepared dulce de leche is a mistake. To be clear, I know my oven temperature and I've made beautiful cheesecakes in it previously. 350 degrees is too hot to bake the crust and 325 is too hot to bake the cheesecake, especially for 90 minutes. Mine was puffed, browned, and cracked at 70 minutes at 325. Crust should be baked at 325 for 15 minutes, cheesecake baked at 300 for 60 to 70 minutes. After initial 60 to 70 minute bake, turn off oven and set timer for 20 minutes. After 20 minutes, crack oven door with oven still off and set timer for 30 minutes. Remove from oven, remove from bain marie, cool on counter for two hours, then refrigerate. Also, prepared dulce de leche is too dense as-is and must be thinned or replaced with homemade the dulce de leche-batter mixture sunk to the bottom of the cheesecake and was almost impossible to artfully marble.
Where can I buy the prepared dulce de leche?
This cheesecake is AWESOMELY DELICIOUS! My husband is from Brazil and many desserts there are made with dulce de leche. I'm so happy to have found this recipe to add to my repertoire. Baking it in baine marie makes it so light and fluffy. Excellent, you won't be disappointed if you make it.
This is a great cheesecake recipe, with or without the dulce de leche. It never fails!!
I guess I never really put a lot of thought into it 🤯 but yes your right. We live a life of 2 cultures. I love feeling diverse, so Mexican and so American at the same time like you put it. I can't think of a better way to explain it bacause you just did. I will bake the cheesecake and when I'm eating it I will think more on depth about this 😁