I’ve already told you how much I adore Christian Bale and I think he’s a perfect Batman but after watching the trailers for “The Dark Knight Rises” – cannot wait for July to come! – I have the feeling that he’ll be eclipsed by Tom Hardy on the movie just as he was eclipsed by Cillian Murphy and Heath Ledger on “Batman Begins” and “The Dark Knight”, respectively. I love it when great actors are cast for great characters – that’s how it should always be – and Christopher Nolan has been doing a wonderful job in his movies, with just a few exceptions (Carrie Ann Moss, Al Pacino), but I feel sorry for Bale, poor thing. :)
The original recipe for these super delicious cheesecake squares called for a chocolate glaze but I did not want it to eclipse the dulce de leche flavor; after having one square I felt that omitting the glaze had been the right decision: the cheesecake tasted wonderful and very rich, it did not need any embellishments.
Dulce de leche cheesecake squares
slightly adapted from the wonderful Gourmet Today: More than 1000 All-New Recipes for the Contemporary Kitchen
100g (3½oz) digestive biscuits
2 tablespoons sugar
pinch of salt
3 tablespoons (42g) unsalted butter, melted
1 teaspoon unflavored gelatin
¼ cup (60ml) whole milk
225g (8oz) cream cheese, softened
2 large eggs
¼ teaspoon salt
1 teaspoon vanilla extract
1 cup (350g/12½oz) dulce de leche
Crust: put oven rack in middle position and preheat oven to 160°C/325°F. Lightly butter a 20cm (8in) square baking pan then line the bottom and sides with 2 pieces of foil, leaving a 5cm (2in) overhang on two opposite sides. Butter the foil as well.
Finely grind cookies with sugar and salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.
Filling: sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften. In an electric mixer, with the wire attachment, beat together cream cheese, eggs, salt, gelatin mixture and vanilla until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.
Carefully lift cheesecake from pan using foil overhang and cut into 16 squares.