Comments on: dulce de leche cheesecake squares http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/ Sat, 20 Mar 2010 22:11:07 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Emily http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-336736 Emily Thu, 10 Dec 2009 21:00:49 +0000 http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-336736 Hi Deb, I'm wondering if you ever got to the question posted just a few above from Phyllis re: glazing the night before. I want to make these for an office party but wouldn't be able to put glaze on two hours in advance. Any suggestions? Hi Deb, I’m wondering if you ever got to the question posted just a few above from Phyllis re: glazing the night before. I want to make these for an office party but wouldn’t be able to put glaze on two hours in advance. Any suggestions?

]]> By: Erin http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-336713 Erin Thu, 10 Dec 2009 20:06:40 +0000 http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-336713 I made these Sunday/Monday. There are six left. I'm trying really hard not to eat them because I want my parents to try them on Saturday. They're just so delicious! For me, cutting them was the hardest part. So I returned them to the refrigerator whenever the cutting became treacherous. They get more structurally sound the longer they're in there. These were dessert for Tomato Sausage risotto, and those that got to eat both were thrilled. I spend a lot of time on your blog, the photography is amazing and the recipes are great fun. My favorite so far is the Butternut Squash and Carmelized Onion Galette, which I've been making for holiday meals (now that I have a functioning pastry blender, it's a lot easier). Needless to say, I will pretty much make whatever you tell me to. Thank you for endeavoring to make foodies of us all. We really do appreciate it. Erin I made these Sunday/Monday. There are six left. I’m trying really hard not to eat them because I want my parents to try them on Saturday. They’re just so delicious!

For me, cutting them was the hardest part. So I returned them to the refrigerator whenever the cutting became treacherous. They get more structurally sound the longer they’re in there.

These were dessert for Tomato Sausage risotto, and those that got to eat both were thrilled.

I spend a lot of time on your blog, the photography is amazing and the recipes are great fun. My favorite so far is the Butternut Squash and Carmelized Onion Galette, which I’ve been making for holiday meals (now that I have a functioning pastry blender, it’s a lot easier). Needless to say, I will pretty much make whatever you tell me to.

Thank you for endeavoring to make foodies of us all.
We really do appreciate it.
Erin

]]> By: Phyllis http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-328820 Phyllis Wed, 28 Oct 2009 14:15:23 +0000 http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-328820 Love your website! I want to make these for a Halloween bake-off at work Friday. I have to have them ready to be tasted first thing in the morning (8:30). Question about the chocolate glaze: It says to glaze 2 hours before serving and also says to glaze and then chill 30 minutes. Do you think it would be OK to glaze it the night before? I read someone's comment that said the glaze was hard and didn't really "attach" to the cheesecake. I wonder if that's because it chilled too long? What do you suggest? I could make the glaze, pour on and chill for 30 minutes before I go to work, but would rather do it the night before if it would come out OK. Could not manage the 2 hours in advance, though. Any clarification or advice?? Thanks!! Love your website! I want to make these for a Halloween bake-off at work Friday. I have to have them ready to be tasted first thing in the morning (8:30). Question about the chocolate glaze: It says to glaze 2 hours before serving and also says to glaze and then chill 30 minutes. Do you think it would be OK to glaze it the night before? I read someone’s comment that said the glaze was hard and didn’t really “attach” to the cheesecake. I wonder if that’s because it chilled too long? What do you suggest? I could make the glaze, pour on and chill for 30 minutes before I go to work, but would rather do it the night before if it would come out OK. Could not manage the 2 hours in advance, though. Any clarification or advice?? Thanks!!

]]> By: Danielle http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-324545 Danielle Sat, 10 Oct 2009 19:04:24 +0000 http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-324545 Just wanted to let you know I just posted my own image of these! http://www.flickr.com/photos/manyfires/3998913192/ Just wanted to let you know I just posted my own image of these!

http://www.flickr.com/photos/manyfires/3998913192/

]]> By: Delia http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-323908 Delia Tue, 06 Oct 2009 01:16:29 +0000 http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-323908 I made this recipe yesterday and took the finished squares in a clear lidded container to an italian restaurant in town to meet some friends for lunch. They came out so pretty that one of the waiters in the restaurant came by and asked if I would sell her one! I gave her a freebie and she quickly came by and gave rave reviews and asked if I owned a bakery in town! My friends were all equally impressed! Thanks for another great recipe, I really, really love your blog! Just wondering, if one were to want to make the cheesecake a peanut butter version, how much PB would you use in place of the dulce de leche and do you think any other modifications would need to be made? I keep thinking that baked in my mini cheesecake pan, they would make tasty peanut butter cups! I made this recipe yesterday and took the finished squares in a clear lidded container to an italian restaurant in town to meet some friends for lunch. They came out so pretty that one of the waiters in the restaurant came by and asked if I would sell her one! I gave her a freebie and she quickly came by and gave rave reviews and asked if I owned a bakery in town! My friends were all equally impressed! Thanks for another great recipe, I really, really love your blog!

Just wondering, if one were to want to make the cheesecake a peanut butter version, how much PB would you use in place of the dulce de leche and do you think any other modifications would need to be made? I keep thinking that baked in my mini cheesecake pan, they would make tasty peanut butter cups!

]]> By: Jennifer http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-321303 Jennifer Mon, 21 Sep 2009 20:21:00 +0000 http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-321303 I found that you can boil the sweetened condensed milk in the microwave and then you don't have to worry about explosions! (For all of us "chickens" in the kitchen!) Pretty awesome to watch the SCM change colors as you stir the stuff every few minutes. Instructions can be found on Eagle Family Foods. MICROWAVE METHOD: Pour 1 can EAGLE BRAND® into 2-quart glass measuring cup. Cook on MEDIUM (50% power) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on MEDIUM_LOW (30% power) 20 to 25 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes. I found that you can boil the sweetened condensed milk in the microwave and then you don’t have to worry about explosions! (For all of us “chickens” in the kitchen!) Pretty awesome to watch the SCM change colors as you stir the stuff every few minutes. Instructions can be found on Eagle Family Foods. MICROWAVE METHOD: Pour 1 can EAGLE BRAND® into 2-quart glass measuring cup. Cook on MEDIUM (50% power) 4 minutes, stirring briskly every 2 minutes until smooth. Cook on MEDIUM_LOW (30% power) 20 to 25 minutes or until very thick and caramel-colored, stirring briskly every 4 minutes during the first 16 minutes and every 2 minutes during the last 4 to 10 minutes.

]]> By: AussieYank http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-319031 AussieYank Fri, 18 Sep 2009 06:39:08 +0000 http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-319031 deb - I've been trolling through your site for a few days and finally done this as my first recipe - DIVINE!!! I love the stories you tell. I love the fact that your recipes fail sometimes too - for no obvious reason. I love that you substitute ingredients so boldly and sometimes just use the wrong one by mistake. It's nice to find someone who loves cooking/baking so much but doesn't pretend it works out right everytime. I've printed off a handful of other recipes to try. No doubt they'll be just as lovely. Thanks and all the best with your big arrival coming soon. deb – I’ve been trolling through your site for a few days and finally done this as my first recipe – DIVINE!!! I love the stories you tell. I love the fact that your recipes fail sometimes too – for no obvious reason. I love that you substitute ingredients so boldly and sometimes just use the wrong one by mistake. It’s nice to find someone who loves cooking/baking so much but doesn’t pretend it works out right everytime.

I’ve printed off a handful of other recipes to try. No doubt they’ll be just as lovely. Thanks and all the best with your big arrival coming soon.

]]> By: briana http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-317979 briana Fri, 11 Sep 2009 22:22:00 +0000 http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-317979 Does anyone know what could cause the dulce de leche to come out lumpy? I did the oven method and got great color and flavor but small lumps throughout !?! Does anyone know what could cause the dulce de leche to come out lumpy? I did the oven method and got great color and flavor but small lumps throughout !?!

]]> By: chris http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-312240 chris Fri, 07 Aug 2009 21:34:10 +0000 http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-312240 hi deb. i made the cheesecake several times and its my standard recipe now. thanks thanks thanks! as for making the ddl straight from the can, i think mine is the easiest way, though if you have safety issues, i don't think you would consider. anyway, here's how i do it. i fill a pressure cooker with water about two inches above the rim of the can. i remove the paper wrapping and cook about five to six cans at a time. i use the pressure cooker as instructed and cook it for 45 minutes to an hour, depends on how firm i want the ddl to be. so far, no accidents for me. my mom told me she's been doing it that way since i was a kid, though i did boil mine in regular pot for 3 to six hours several years ago (margarita, i hope this info helps). the firmest ddl we made was the one that can stand upright after opening both ends of the can, and pushing it out of the can. kids love to dig in their spoon and eat it like candy! oh, how dentist-friendly! i also use the ddl as sandwich filling, and the creamier kind ddl as first coating to cakes before putting the final frosting. it's the "secret flavor" of my cake. well now, it isnt a secret anymore. :). hi deb. i made the cheesecake several times and its my standard recipe now. thanks thanks thanks! as for making the ddl straight from the can, i think mine is the easiest way, though if you have safety issues, i don’t think you would consider. anyway, here’s how i do it. i fill a pressure cooker with water about two inches above the rim of the can. i remove the paper wrapping and cook about five to six cans at a time. i use the pressure cooker as instructed and cook it for 45 minutes to an hour, depends on how firm i want the ddl to be. so far, no accidents for me. my mom told me she’s been doing it that way since i was a kid, though i did boil mine in regular pot for 3 to six hours several years ago (margarita, i hope this info helps). the firmest ddl we made was the one that can stand upright after opening both ends of the can, and pushing it out of the can. kids love to dig in their spoon and eat it like candy! oh, how dentist-friendly! i also use the ddl as sandwich filling, and the creamier kind ddl as first coating to cakes before putting the final frosting. it’s the “secret flavor” of my cake. well now, it isnt a secret anymore. :).

]]> By: Bo Fai http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-311503 Bo Fai Mon, 03 Aug 2009 12:07:54 +0000 http://smittenkitchen.com/2008/02/dulce-de-leche-cheesecake-squares/#comment-311503 Hello Deb, Question about the recipe quantities. The filling calls for "1 cup dulce de leche (12 1/2 oz)" and my counter top gets really messy when I pour 12.5 oz into my Pyrex measuring cup. I Wiki'd "cup" and found that an Imperial cup is about 20% more than my cup and an Aussie cup is about 10% more while a Japanese cup is a skosh more than the American but I can find anything that's as much as 50% more. So, do I need 1.5 cups of the ddl for the 12 oz plus, or will 8 oz do it? Or are you thinking we'll all sample the extra 4.5 oz and only the called for 8 oz will end up in the filling? Thanks for a great recipe Hello Deb,

Question about the recipe quantities. The filling calls for “1 cup dulce de leche (12 1/2 oz)” and my counter top gets really messy when I pour 12.5 oz into my Pyrex measuring cup. I Wiki’d “cup” and found that an Imperial cup is about 20% more than my cup and an Aussie cup is about 10% more while a Japanese cup is a skosh more than the American but I can find anything that’s as much as 50% more. So, do I need 1.5 cups of the ddl for the 12 oz plus, or will 8 oz do it? Or are you thinking we’ll all sample the extra 4.5 oz and only the called for 8 oz will end up in the filling?

Thanks for a great recipe

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