Buttermilk Dulce de Leche Cheesecake

Diane St. Clair of Orwell, Vermont, is famous for this cheesecake, and after one bite you'll understand why. Appearing in her cookbook, The Animal Farm Cookbook, it's not to be missed. Ultra-rich, it has an intense dulce de leche flavor that adds enticing caramel tone to each slice. Make it for a party or a celebration — it's that kind of festive food!

Prep
25 mins
Bake
1 hr to 1 hr 10 mins
Total
3 hrs 10 mins
Yield
one 10" cake
Buttermilk Dulce de Leche Cheesecake

Instructions

  1. To make the crust: Melt the butter and combine it with the graham cracker crumbs. Press the crumbs into the bottom of a 10" springform pan, shaping the crumbs up and around the sides of the pan to create a crust. Wrap heavy-duty aluminum foil firmly around the outside of the pan to create a watertight base. Set the pan in a large roasting pan.

  2. Preheat the oven to 350°F.

  3. To make the filling: Use a mixer to whip the cream cheese and sugar in a large bowl for 5 minutes, or until fluffy. Add the eggs, buttermilk, and dulce de leche and mix lightly until just blended. Don't over-mix or the cake will be hard and flat.

  4. Pour the filling into the crust. Pour hot water into the roasting pan to come halfway up the sides of the springform pan. Bake the cake for 60 to 70 minutes, until it's set. Chill completely, for several hours or overnight, before serving.

  5. Garnish the chilled cake with shelled, coarsely chopped hazelnuts (skinned or unskinned), if desired.