Dulce de Leche Cheesecake

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长大后，我没有意识到生活在美国和墨西哥的边界有多么独特。直到我开始与新闻界进行采访后，我实际上开始欣赏我每天从蒂华纳到圣地亚哥的国际边境要越过国际边境。我要花半天的时间做美国女学生所做的所有正常事情，然后又回到墨西哥吃玉米饼并说西班牙语，并过着普通的墨西哥女孩的生活。我们这些生活在边境份额上的人有一种特殊的品质；只需扫描周围环境，我们就可以从墨西哥人转变为美国人。并非每个人都有这种超级大国。这需要一种非常特殊的成长方式来灌输两种截然不同的文化中的深深的自豪感。大多数人感到被迫选择一种身份或另一种身份 - 就像他们通过拥抱双重性而变得无爱。我是切换器之一；没有人可以强迫我选择！这种特殊的品质帮助我创建了一些最受欢迎的食谱，包括这款芝士蛋糕。 I take a traditional American recipe and add something like dulce de leche (caramelized cow’s milk, our Mexican version of caramel) to create a dish that’s appealing to Americans but also feels familiar to folks like me who have deeply rooted Mexican and Latin American traditions.The cheesecake itself is very straightforward—cream cheese, sugar, a graham cracker crust, and a water bath to ensure gentle heat; you know the drill. What’s fun here is the dulce de leche marbling. Earthy and less cloying than caramel, dulce de leche finds a gorgeous home in this creamy classic. It’s no-frills, but I’m a no-frills kinda gal. It’s simple perfection with a nod to my Mexican upbringing, a cheesecake that would be just as happily eaten on a deck overlooking the ocean in Coronado as at my dad’s house in Tijuana. It's fully comfortable in its own skin and on either side of the border. Just like me.

经过Marcela Valladolid

画廊

Credit: Antonis Achilleos

食谱摘要测试

active:
25mins
total:
10小时10分钟
Yield:
8
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原料

方向

  • Preheat oven to 350°F. Wrap 3 layers of aluminum foil around the outside of a 9-inch springform pan with 3-inch-high sides. Grease pan with butter. Combine graham crackers, 1/4 cup sugar, and salt in a food processor and pulse until crumbly. Add melted butter, and pulse until moistened. Press crumb mixture evenly onto bottom and 1 1/2 inches up sides of prepared pan. Bake in preheated oven just until golden brown, about 15 minutes. Let cool completely. Reduce oven temperature to 325°F.

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  • In an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until fluffy. Add vanilla and remaining 1 1/4 cups sugar, and beat until combined. Add eggs, 1 at a time, beating until well combined after each addition. Add sour cream, and beat until smooth, about 35 seconds. Measure 1 cup filling, and place in a medium bowl. Add dulce de leche to filling in bowl; whisk until dulce de leche is fully incorporated into filling. Pour plain cheesecake filling into cooled crust. Drizzle dulce de leche filling over top. Using a knife, swirl to create a marbled effect.

  • Set cheesecake in a large baking pan. Add hot water to baking pan to come 1 inch up side of springform pan. Bake until almost set (the center will move slightly when the pan is gently shaken) but not puffed, about 1 hour and 30 minutes.

  • 让芝士蛋糕在室温下冷却2小时。用保鲜膜松散地盖住，冷藏直至完全冷却，至少6小时或最好过夜。如果需要，用海盐装饰。

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