Dulce de Leche Cream Bars (Print)
Creamy cheesecake, graham base, rich dulce de leche, and a hint of salt combine for irresistible dessert bars.
# Ingredients:
→ Crust
01 -
270 grams finely ground graham cracker crumbs
02 -
25 grams granulated sugar
03 -
2 grams ground cinnamon
04 -
140 grams unsalted butter, melted
05 -
Nonstick baking spray, as needed
→ Filling
06 -
680 grams cream cheese, at room temperature
07 -
200 grams granulated sugar
08 -
3 large eggs, at room temperature
09 -
120 grams dulce de leche, at room temperature
10 -
10 millilitres vanilla extract
→ Topping and Finishing
11 -
180 grams dulce de leche
12 -
45 millilitres heavy whipping cream, plus extra as needed
13 -
Fleur de sel, for sprinkling
# Steps:
01 -
Preheat oven to 175°C. Lightly coat a 33 x 23 x 5 cm baking pan with nonstick baking spray. Optional: Line pan with foil and spray thoroughly for easy removal.
02 -
Combine graham cracker crumbs, granulated sugar, and cinnamon in a medium mixing bowl. Pour in melted butter and mix until crumbs are evenly moistened. Press mixture firmly and uniformly over bottom of prepared pan. Bake until edges are lightly golden, approximately 10 minutes. Cool pan completely on a wire rack.
03 -
Using a food processor or large bowl and mixer, blend cream cheese and granulated sugar until completely smooth, scraping bowl as needed. Add dulce de leche and blend until homogenous. Incorporate eggs one at a time, mixing gently after each addition. Blend in vanilla extract just until combined.
04 -
Spread cream cheese mixture evenly over cooled crust, ensuring it reaches all edges. Bake at 175°C until edges are puffed and lightly cracked and the center is just set but slightly wobbles, about 38 minutes. Remove from oven and cool fully on a wire rack.
05 -
In a microwave-safe bowl, combine 180 grams dulce de leche with 45 millilitres heavy cream. Heat in 10-second intervals, stirring between each, until smooth and pourable. Add additional cream by the teaspoon if a looser consistency is needed.
06 -
Pour warm topping over cooled cheesecake layer, spreading evenly to the edges with an offset spatula. Refrigerate at least 1 hour, until fully chilled and topping is set.
07 -
Using a sharp knife, slice chilled bars into 24 portions, cleaning the blade between cuts for neat edges. Sprinkle lightly with fleur de sel just before serving.
# Additional Notes:
01 -
For precise, clean slices, thoroughly chill bars and use a sharp, warmed knife. Minor lumps in the topping are not detrimental to texture.