Baked Dulce De Leche Cheesecake—Prototype 1:
After this flavor had been on my "radar screen" for nearly 2 1/2 years, it was time to get this one underway.
2-to-1 Blend of Yogurt Cheese and Cottage Cheese:
Prepare ahead of time 2 pounds of yogurt cheese, derived from two 32-ounce containers of nonfat yogurt. If the resulting yogurt cheese falls below 32 ounces, add back enough of the whey (that was strained out from the yogurt) to make up the difference. To this yogurt cheese combine 16 ounces (1 pint) of whipped, lowfat cottage cheese.

Caramel Sauce:
Empty a 14-ounce can of sweetened condensed milk (nonfat recommended) into a container to be used for heating (warning: do not use the can itself for heating, due to the possibility of the high heat causing the can's inner material to react with—or somehow adversely affect—the milk). There is more than one way to heat this sweetened milk until it turns brown. One of them is to microwave the milk at medium power for a few minutes, then cut the power to medium-low and microwave for a few more minutes. Stir the contents frequently while heating. Another option (which takes more time) is to place the container on top of another one which itself contains boiling water. Simmer all this on a stove for about an hour or so, stirring often. Alternatively, put it into an oven at about 400 to 425 degrees—but tightly cover the milk's container (just that one, not the container with the hot water) with foil—and bake about one to two hours, or until the mixture is brown enough.

2 oz. melted, white chocolate
1 cup (8 oz.) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
1/4 cup granulated sugar
3 tablespoons brown sugar
2 teaspoons cinnamon
1/2 teaspoon vanilla
2 oz. All-Bran, ground up

Pour this crust mixture into pan (9 to 9 1/2 inches) and pre-bake without tub at 300 degrees for 10 minutes, then cool enough to comfortably touch at least the pan's upper sidewall.

4 tablespoons melted or softened butter
1 cup granulated sugar
5 cups (40 oz.) 2-to-1 blend of yogurt cheese and cottage cheese (see above)
2 teaspoons vanilla
1/4 cup all-purpose flour
3 tablespoons arrowroot
Caramel sauce from 14 oz. can of sweetened condensed milk (see above)—note that this gets blended into the batter (tip: the warmer the caramel sauce is, the softer it is, thus the easier it is to get it blended in)
4 eggs

Pour on top of crust. Bake in tub at 300 degrees for 105 minutes (if using a 9 1/2" pan). Then cool down while still in oven (with this oven shut off) and in tub with door slightly ajar for an hour. Afterwards, remove from oven and tub and continue to cool down at room temperature for another 105 minutes, then remove from pan and refrigerate.

Dulce De Leche Cheesecake—Prototype 1

This one was served among a somewhat modest snack selection at Living Hope Church and was almost completely gone in probably less than 15 minutes. There was just one slice left—no takers for that one. I ended up taking it home myself.

I had too much difficulty picking up the caramel flavor. Upon my asking, some other individuals could barely detect it. Back when I started working on this cheesecake, I did contemplate using
two cans of sweetened condensed milk but ultimately decided to start my dulce de leche prototypes with just one. On the other hand, I felt that the cinnamon in the crust was too strong. Didn't I cut that one back in another cheesecake somewhere? Yes, it was my first Marshmallow Fluff cheesecake. I would need to remember that for next time—as well as adding that second can of milk.

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