The Blanche Devereaux Dulce De Leche Cheesecake

26 September 2016

If you are a Golden Girls fan (because who isn't), we all learned at least one very important life lesson from that show and it is - cheesecake makes it all better. And oh, has that helped me a time or two; there could have also been wine or maybe just only wine, but oh whatever...details.

So in honor of one of my favorite shows and wanting to master the art of cheesecake, I decided they each needed their own; this is Blanche's, I don't know why, maybe it's the spicy ginger crust, or the fact that it sounds classy/fancy and Blanche always tried to be classy, despite the sharply contrasting reality or just that it sounded right - regardless, enjoy!

The Blanche Devereaux Dulce De Leche Cheesecake

Recipe for dulce de leche cheesecake with a ginger cookie crust.

The Blanche Devereaux Dulce De Leche Cheesecake

Prep time: - Cook time: - Total time:
Yield: 1 (9-inch)S


- Equipment: Springform Pan and roasting pan
For Crust:
- 1.5 cups of ginger cookie crumbs
- 1/3 cup melted butter
- 1/4 cup powdered sugar
- 1/8 t salt

For Cheesecake: - 1.5 lbs of cream cheese
- 1.5 cups brown sugar
- 2 t vanilla
- 1/4 t salt
- 4 eggs
- 1 cup dulce de leche
- 1/2 cup cream


For Crust:
Preheat oven to 350F

Using food processor, grind cookies into crumb-like consistency.

Combine all ingredients in a bowl, then press into a greased springform pan.

Bake crust for 8 - 10 minutes, then let cool.

For Cheesecake:
Turn oven down to 325F.

Beat cream cheese, sugar, vanilla, and salt on low.

Mix in eggs one at a time, on low - you don't want to beat the eggs too much so they froth and cause the cheesecake to rise then fall.

Add cream and dulce de leche and mix until fully combined.

Pour batter into your springform pan with the baked crust, also spray the sides lightly again with baking spray (helps prevent cracks)

Next, I like to use a water bath to prevent cracks in the cheesecake so now is the time to get out your roasting pan and tinfoil.

Wrap the outer ring of the pan in two layers of tin foil, then place in roasting pan and fill with about 2 inches of water or almost halfway.

Place in oven and bake for about 50 minutes or until the cheesecake does not jiggle on the outer edges, but may have a very slight jiggle in the center like jello.

Turn off oven and let cool with the door ajar for one hour, then at room temperature for one hour, then place in fridge loosely covered for at least 4 hours.

Then you can release from springform pan and serve.

*All the extra steps for cooling are to prevent the cake from falling and cracking, so they are important.

Enjoy! Enjoy!



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