Ladies and gentlemen, I present to you the most amazing Dulce de Leche Cheesecake that has ever been! Smooth, creamy perfection on a sinful pecan crust and topped with a luscious dulce de leche sauce. This is without a doubt the best cheesecake I have ever eaten!
By now, if you’ve been following this blog for a while, you probably know I have a small obsession with dulce de leche. This cheesecake is the newest addition to my collection, joining several other recipes, including my Dulce de Leche Banana Bread, Dulce de Leche Molten Cakes and Dulce de Leche Pecan Pie.
I’m going to start this post with a confession. Cheesecake is usually not my dessert of choice!
There, phew, I got it out of the way. But don’t run for the hills just yet! Let me explain.
You see, I find that it is really easy to be disappointed by cheesecake. It can be too dense, too dry, too soft, not creamy enough, too sweet or have a soggy crust. That’s why I rarely order cheesecake when dining out!
I have been perfecting my cheesecake for years and I’m quite proud of it. My classic cheesecake is the only cheesecake I get excited about eating. That is, until this dulce de leche cheesecake was born! ❤️
The recipe is quite similar to my classic one, but the dulce de leche really makes this a showstopper! It is so so good that it simply belongs at your holiday table (or at any dinner party or special event).
Brazilian guava cheesecake is a refreshing spin on its American cousin, which typically uses cream cheese and a graham cracker crust. In Brazil, the guava cheesecake uses a dense, salty cheese known as minas gerais. It is paired with a sweet guava paste on top of a crisp, flour-based crust.
Step 1: Make the crust.
- Combine the Honey Maid graham crackers, pecans, brown sugar, cinnamon and salt in the food processor. Pulse until finely ground.
- Add the melted butter and pulse a few times, until combined. The mixture will look like wet sand.
- Transfer to a greased 9 or 10-inch springform pan, wrapped with foil. That will prevent water from getting in contact with the crust, which can make it soggy!
- Press the mixture into the bottom and up the sides, forming the crust. You can use a measuring cup to help you press, to make sure it’s tight.
- Pre-bake at 350ºF for 8 to 10 minutes or until the edges look slightly golden brown.
The Cerrado Mineiro, located in the northwest of Minas Gerais State, produces over 25 percent of the coffee that comes from Minas Gerais. But it is also Brazil’s center of dairy production, a fact that directly influences the region’s gastronomy. Queijo minas, for instance, is a cheese handmade in the state of Minas Gerais that is known for its softness, freshness, and mild flavor. If you love Brazilian coffee and love Brazilian culture, the recipe below is perfect for you. We hope you enjoy exploring unique coffees from the Cerrado Mineiro region alongside a slice—or more—of Brazilian Guava Cheesecake.
Flaming Cheesecake only at Brasão #brasão #brazilian #braziliansteakhouse #cheesecake
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