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INSTRUCTIONS
TO MAKE THE CRUST:
Preheat oven to 350°F. Grease a 9-inch springform pan.
Place the chocolate and butter in a microwave-safe bowl. Heat at half power in microwave in 30-second increments until butter has melted and chocolate melts when stirred. Stir until smooth. Set aside to cool slightly.
Combine the sugar, egg, and vanilla. Add the chocolate mixture, mixing until combined. Add the flour and salt, mixing just until combined.
Transfer the batter to the prepared pan and spread evenly. Bake 15 to 20 minutes, or until a pick inserted into the center comes out with moist crumbs. Set the pan on a wire rack and allow to cool completely.
TO MAKE THE FILLING:
Preheat oven to 350°F.
Using an electric mixer on medium speed, beat the cream cheese and brown sugar until fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla. Add the dulce de leche and mix until combined.
Pour batter onto the cooled crust in pan. Spread evenly.
Bake for 15 minutes.
Reduce oven temperature to 200°F. Continue baking for 2 hours.
Turn off the oven. Remove the cheesecake from oven and gently run a knife around the edges of the pan. Return the cheesecake to oven. Leave the cheesecake in the oven for 2 hours.
Then, cover loosely and refrigerate overnight.
TO MAKE THE WHIPPED CREAM:
Place the cream in a large, cold mixing bowl. Using an electric mixer with a whisk attachment, beat at medium-high speed until the cream begins to thicken.
Sprinkle the sugar over the cream. Whisk until combined. Add the dulce de leche.
Continue beating until you can lift the whisk out of the whipped cream and a peak that curves downward forms in the cream. This should take 4 to 5 minutes.
Spread the whipped cream over cheesecake. Garnish with chocolate shavings.
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