Ingredients
Array
(
[0] => Array
(
[d7099a2b-7121-34e4-3192-54c5b5404631] => Array
(
[title] => cookie, shortbread, lorna doone
[ingredientid] => 9891
[ingredientuuid] => d7099a2b-7121-34e4-3192-54c5b5404631
[quantity] => 1.00
[measure] => each
[title_custom] => 10-ounce box shortbread cookies,
[componentid] => 0
[method] => such as Lorna Doone
)
[f119b298-56b0-e074-4571-c5f3819313f3] => Array
(
[title] => nuts, almonds, whole, blanched
[ingredientid] => 22154
[ingredientuuid] => f119b298-56b0-e074-4571-c5f3819313f3
[quantity] => 0.25
[measure] => cup
[title_custom] => blanched almonds,
[componentid] => 0
[method] => toasted
)
[552991b8-df4a-2044-3d41-4d50c820f953] => Array
(
[title] => sugar, brown
[ingredientid] => 32188
[ingredientuuid] => 552991b8-df4a-2044-3d41-4d50c820f953
[quantity] => 2.00
[measure] => tablespoons
[title_custom] => brown sugar
[componentid] => 0
[method] =>
)
[b8159631-9384-54f4-4934-0d78ce5b4ba3] => Array
(
[title] => salt, table
[ingredientid] => 27370
[ingredientuuid] => b8159631-9384-54f4-4934-0d78ce5b4ba3
[quantity] => 0.50
[measure] => teaspoon
[title_custom] => salt
[componentid] => 0
[method] =>
)
[c221c1d4-a6d8-eb14-91ce-e58192a2adeb] => Array
(
[title] => butter, unsalted
[ingredientid] => 4404
[ingredientuuid] => c221c1d4-a6d8-eb14-91ce-e58192a2adeb
[quantity] => 4.00
[measure] => tablespoons
[title_custom] => unsalted butter,
[componentid] => 0
[method] => melted
)
[08a740be-6870-8344-dd7b-227ab395e14e] => Array
(
[title] => cream cheese
[ingredientid] => 10839
[ingredientuuid] => 08a740be-6870-8344-dd7b-227ab395e14e
[quantity] => 2.00
[measure] => each
[title_custom] => 8-ounce packages cream cheese,
[componentid] => 0
[method] => at room temperature
)
[1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee] => Array
(
[title] => flour, all purpose, bleached, enrich
[ingredientid] => 15445
[ingredientuuid] => 1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee
[quantity] => 3.00
[measure] => tablespoons
[title_custom] => flour
[componentid] => 0
[method] =>
)
[d2fa30b2-193f-a4a4-c16c-2433566ee833] => Array
(
[title] => eggs, raw, large
[ingredientid] => 14407
[ingredientuuid] => d2fa30b2-193f-a4a4-c16c-2433566ee833
[quantity] => 2.00
[measure] => each
[title_custom] => large eggs
[componentid] => 0
[method] => plus 1 large egg yolk
)
[0c8d3250-3197-cda4-0d8e-5e5bee5a522c] => Array
(
[title] => topping, dulce de leche
[ingredientid] => 33482
[ingredientuuid] => 0c8d3250-3197-cda4-0d8e-5e5bee5a522c
[quantity] => 1.75
[measure] => cups
[title_custom] => dulce de letche or other caramel sauce
[componentid] => 0
[method] =>
)
[6f22e95a-1d0d-6194-ed54-c666dfff06f9] => Array
(
[title] => water, tap
[ingredientid] => 34774
[ingredientuuid] => 6f22e95a-1d0d-6194-ed54-c666dfff06f9
[quantity] => 0.00
[measure] => each
[title_custom] => Boiling water
[componentid] => 0
[method] => for baking
)
)
)
-
1 10-ounce box shortbread cookies, such as Lorna Doone
-
1/4 cup blanched almonds, toasted
-
2 tablespoons brown sugar
-
1/2 tsp salt
-
4 tablespoons unsalted butter, melted
-
2 8-ounce packages cream cheese, at room temperature
-
3 tablespoons flour
-
2 large eggs plus 1 large egg yolk
-
1 3/4 cups dulce de letche or other caramel sauce
-
Boiling water for baking
Recipe Method
1. Preheat the oven to 350 degrees. Wrap the outside of a 9-inch
springform pan with foil. Using a food processor, finely chop the cookies, nuts, brown sugar and 1/4 teaspoon salt. Add the butter and pulse until just combined. Press into the bottom of the prepared pan and bake until set, 10-12 minutes. Transfer to a rack to cool. Lower the oven temperature to 300 degrees.
2. Using a mixer, beat the cream cheese until softened, 2 minutes. Beat in the flour and remaining 1/4 teaspoon salt on low speed. Beat in the eggs and egg yolk, 1 at a time, on medium speed. Mix in 1 cup dulce de leche.
3. Pour the batter into the crust. Loosely cover the pan with foil, set in a roasting pan and pour in enough boiling water to reach a depth of 1 inch. Bake the cheese cake until set at the edges but slightly wobbly in the center, about 55 minutes.
4. Transfer the cake to a rack; let rest for 15 minutes. Spread the remaining 3/4 cup dulce de leche over the warm cake. Refrigerate until ready to serve, then remove the springform and slice the cheesecake.
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