This is my second attempt at dulce de leche cheesecake bars. Not the first wasn't good, but I didn't realize until I looked over the recipe that it calls for gelatin. And I'm just so damn tired of gelatin. So I figured I'd make up a new recipe. This one has a graham cracker crust [because, what can I say, I'm obsessed], a cheesecake filling infused with dulce de leche, and a salted dulce de leche swirl topping. Believe it or not, it's not too sweet. It's actually almost not sweet enough, based on what you would expect. In the best way possible.
Why dulce de leche? Well, I officially got into the Valencia study abroad program on Sunday, las fallas are happening this month, I went to a Spanish poetry reading on Monday night, watched Biutiful on Tuesday night, and had two Spanish midterms this week. I've been in a rather culturally Hispanic mood.
Mostly, though, it's because these were baked for two individuals:
- Rudhdi as a congratulations for making SR: I'm so proud of you, Roods, and never doubted you for one second. You truly deserve it, dear; you'll be a phenomenal SR next year :)
- My darling Hannah, because I've promised to send you baked goods for months now and miss you terribly. I will be shipping these off as soon as I'm back in Cville next week, so you should have them delivered within the next 7 days or so. Love you and hope everything's going well!
|artificial lighting is the bane of my existence. can't wait for sunny days.|
[ALSO, can I just say that if I walk into one more grocery store, ask someone where I can find dulce de leche, and have them give me a look of utter blankness and ask me to repeat myself, I'm going to snap. It can be found in the Hispanic/International food aisle, just by the way.
Though, I suppose you could bypass the irritation of having grocery store clerks completely misunderstand you and direct you to the evaporated milk section by heating up your own dulce de leche from scratch. But I'm not
My swirls never turn out as well as I wish they would. It's something I need to work on. Also should have thought of some way to dilute the caramel further. I thought about microwaving, but that seemed counter-intuitive.
Anyway, I am finally done with midterms, for the week. Now I get a supposed week off, which translates into me going home for the weekend before coming back to Cville to study for upcoming midterms, outline upcoming papers, and work for 20 hours.
I can't deny that the thought of me being unable to actually sleep in is depressing. In fact, it cuts me a little inside. But I need the money. Baking doesn't come cheap, ya know.
...sometimes I don't think it's worth it.
And then I bake something like this and that thought melts away.
Also, I'd love to thank Tastespotting for featuring me! I've always loved the site, and find many of my best recipes from bloggers who have contributed, so I'm very honored to be a part of it! So for all of you have stumbled upon my blog via Tastespotting, welcome! It's lovely to have you, and I hope you'll be back for more! :)