I often feel like cheesecakes are some great secret in the baking world. They always look and taste so impressive, yet are so simple to make. So, I guess that secret’s now out of the bag.
With National Cheesecake Day on the horizon this week (July 30th!), I knew that there would need to be a cheesecake celebration here on BoB. I thought it only fitting to celebrate one of my favorite desserts with a couple of my favorite flavors – chocolate and dulce de leche!
The crust is simply a variation of my basic brownie recipe baked right in a springform pan. Then, the cheesecake filling is a fancied up with some dulce de leche. After many other considerations, I decided that the perfect thing to top off this beauty is even more dulce de leche. So, I made a simple whipped cream flavored with a bit more of it.
I’ve been very fortunate in my baking adventures in that I’ve had very few cracked cheesecakes. However, if your cheesecake does crack, the dulce de leche whipped cream is the perfect way to hide any imperfections.
As always, I used PHILADELPHIA Cream Cheese for my cheesecake baking. It’s been the only cream cheese I’ve used for many years. It’s made with fresh local milk and real cream. All that freshness goes from the farm to fridge in just six days. (And, don’t forget that original PHILADELPHIA Cream Cheese has no preservatives.)
My taste testers and I agree that this is one of our favorite cheesecakes ever. It’s so rich and creamy and really just amazingly delicious. I feel confident that I’ll be making this one again and again!
Disclosure: I have been chosen by Kraft Foods to be a spokesperson for PHILADELPHIA Cream Cheese. I have been provided with compensation for my time. All opinions written are my own. For more cheesecake inspiration, be sure to visit www.creamcheese.com.