Dulce Leche Bars (Printable Version)
# What You'll Need:
→ Crust
01 -
Nonstick spray for pans
02 -
140 g (10 tablespoons) unsalted butter, melted
03 -
Half a teaspoon of ground cinnamon
04 -
25 g (2 tablespoons) sugar, granulated
05 -
About 225 g crushed graham crackers (2 1/4 cups)
→ Filling
06 -
680 grams of cream cheese, make sure it's at room temp
07 -
120 milliliters dulce de leche, should be room temp
08 -
Three big eggs, room temp is best
09 -
200 grams sugar, regular granulated
10 -
10 ml (2 teaspoons) vanilla extract
→ Topping and Finishing
11 -
A pinch of fleur de sel, to sprinkle
12 -
160 ml dulce de leche
13 -
45 ml heavy cream, and you might need a splash more
# How to Make It:
01 -
Start by heating your oven up to 175°C. Spray a 33x23x5 cm pan with some nonstick. If you want, throw in foil for easy removal and spritz the foil too.
02 -
Toss together cinnamon, sugar, and graham cracker crumbs in a bowl. Melt the butter and stir it in until you get a sandy, damp texture. Pack that down onto the bottom of your pan. Bake until you see some golden color, about 10 minutes. Cool it on a rack completely.
03 -
Throw cream cheese and sugar in a mixer or food processor and whip 'em till creamy. Tip in the dulce de leche, get everything smooth. Drop in eggs, one by one, spinning just a few seconds each time. Pour in vanilla near the end and blend till it's all one smooth mix.
04 -
Scoop your filling over that crust and spread it out. Bake till the sides puff a bit and crack, and the center isn't jiggly, close to 38 minutes. Let it chill on a rack till it's no longer warm.
05 -
In a microwave bowl, add dulce de leche and 45 ml cream. Heat 10 seconds, stir, give it another ten if needed, till it's smooth enough to pour. If it's still too thick, stir in more cream a little at a time.
06 -
Drizzle the topping you just made over the cooled cheesecake part. Spread it gently. Pop it in the fridge for at least an hour till everything is totally chilled.
07 -
Once it's cold, cut the whole thing into four even stripes lengthwise, then slice those across into six strips so you end up with 24 bars. Sprinkle with fleur de sel before digging in.
# Additional Tips:
01 -
If you want perfect slices, chill well and use a warm knife each time you cut. It’s fine if the topping doesn’t go totally smooth, a few lumps won’t hurt anything.