Someone asked me for my cheesecake recipe, so here it is, copyright by me, sometime in 1999. It was inspired by combining my love of cheesecake with a traditional family ingredient.

*New: I’ve been getting a lot of hits for this recipe all of a sudden, for some reason. Why? Did the subject come up in some TV show, or are people all over the country spontaneously hungry for it? If you use it, please drop me a note in the guestbook; I’m fascinated to hear if it works well for you, and how the popularity is spreading. Thanks!

Dulce de Leche Mousse Cheesecake

Crust:

2 cups crushed shortbread cookies (about 1 package)

1 stick butter, melted

Filling:

1 cup Dulce de Leche, separated (see below about Dulce de Leche)

1 envelope unflavored gelatin

2 ½ cups chilled whipping cream

9 ounces white chocolate, chopped or in chips

3 - 8-oz packages cream cheese, room temperature

1 cup Baker’s sugar

For Crust: Combine crushed cookies and butter well. Press mixture into bottom of 10-inch diameter springform pan. Place pan in refrigerator to firm up while filling is made.

For Filling: Using electric mixer and pre-chilled bowl and beaters, beat 2 cups whipping cream to peaks. Set aside in refrigerator.

Bring remaining ½ C whipping cream to simmer in heavy medium saucepan. Remove from heat. Add white chocolate and gelatin and stir until melted and smooth. Cool slightly. Using electric mixer, beat cream cheese, sugar, and ¼ to ½ cups Dulce de Leche in large bowl to blend. Slowly beat white chocolate mixture into cream cheese mixture. Fold whipped cream into white chocolate/cheese mixture. Pour filling into prepared crust. Heat remaining Dulce de Leche in pastry bag or Ziploc bag to melt slightly, and drizzle over cheesecake. Cover and refrigerate overnight.

Dulce de Leche is an Argentine milk caramel. My mom used to make it, but I have found that the Smucker’s brand is just as good and much easier. It’s by the ice cream toppings at my grocery store. It’s really rich, so you might want to start small and taste as you go. Baker’s sugar is really important since this cheesecake isn’t cooked. It doesn’t leave a gritty feeling.