Dulce de Leche Mascarpone Cheesecake


Dulce de Leche Cheesecake

By Shannon O'Donnell

I don't make desserts as often as I'd like to because I'm the only one in my household who will eat them (and that's a dangerous trap to get into...!).  My husband is such a health nut that he'll rarely sample anything sweet.  But once in awhile he'll go for an after dinner treat, and he DOES like cheesecake.  So I dug out this old recipe (according to my notes, I haven't made it since 2003) to cap off our anniversary dinner.  It was just as delicious as I remembered.


* 8 ounces pecan shortbread cookies
* 2 T melted butter
* 12 ounces cream cheese, room temperature
* 2-8 ounce containers mascarpone cheese, room temperature
* 1 1/2 T flour
* 1 1/4 cups white sugar
* 1 teaspoon vanilla extract
* 1/2 teaspoon fresh lemon juice
* 4 large eggs
* 1 cup cream
* 1 cup brown sugar
* 1/2 cup sweetened condensed milk
* Candied pecans (I use the Emerald or Diamond brand, pre-candied and found in the nut aisle)
1)       Preheat oven to 350°.  Wrap outside of a 9” diameter springform pan with 3 layers of heavy duty foil (you will be cooking the cheesecake in a water bath, so the foil prevents the cheesecake from getting soggy).
2)      Grind shortbread cookies in a food processor, or if you don’t have one, put them into a thick gallon sized plastic bag and seal.  Cover with a towel and chop up cookies with a meat mallet.
3)      Add melted butter to ground cookies, and press crumb mixture into bottom of the pan.  Bake until crust is golden, about 12 minutes.
1)       Reduce oven heat to 325°.
2)      Using an electric mixer, beat cream cheese, mascarpone cheese and flour until smooth.
3)      Gradually add sugar, vanilla, lemon juice and eggs, beating after each addition.
4)      Pour filling over crust
5)      Place filled springform pan in a larger roasting pan, and pour enough warm water into the roasting pan to come halfway up the sides of the springform pan.
6)      Bake cheesecake until center is almost set, about 1 hour.
7)      Remove from oven, then water bath.  While cheesecake is cooling, work on topping.
1)      Combine cream and sugar in a saucepan.  Stir over medium heat.  Boil until reduced to 1 cup, about 5 minutes
2)      Stir in sweetened condensed milk to blend.
3)      Layer dulce de leche evenly over cooked and cooled cheesecake.
4)      Sprinkle with candied pecans.
Refrigerate for a few hours to set.  Serves 12.

Shannon O'Donnell: Rainy Day Cafe


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About Shannon


When she's not forecasting, Shannon O'Donnell enjoys putting together tasty, season-appropriate meals and goodies for her friends and family.

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