DULCE DE LECHE CHEESECAKE WITH SHORTBREAD CRUST

When it comes to cheesecake I’ve got the biggest weak spot! This year, for my birthday I requested my boyfriend’s mom make her famous cheesecake recipe with a dulce de leche topping and shortbread crust and boy was I in heaven. Ever since we went to Argentina together on a family trip I have been obsessed with dulce de leche and to have it on my birthday cake just made all the amazing memories come flooding back. If you are not into dulce de leche, no worries. The cheesecake in this recipe has vanilla in it so it also makes for a great, more subtle vanilla cheesecake recipe.

ENJOY!

INGREDIENTS:

-Shortbread Crust -

1/2 CUP if Butter (softened)
1/4 CUP of Sugar
1 CUP of All-Purpose Flour

- Cheesecake Filling -

1 CUP of Whipping Cream 35% - divided into 2 portions
3 x 8oz Packs of Cream Cheese (softened)
3/4 CUP of Sugar
2 TBSP of Cornstarch
4 Eggs
4 TBSP of Vanilla

- Topping -
Apx 300ml of Dulce De Leche

DIRECTIONS:

In a large bowl, beat butter and sugar until fluffy before slowly incorporate the flour until crumbly.

Press dough into a 9-inch springform pan before refrigerating for 10 minutes.

Preheat oven to 400 degrees and when ready, bake shortbread crust for 15 minutes until golden.

In another bowl, whip one portion of cream until stiff peaks start to form. Set aside.

In another large bowl, beat cream cheese until it starts to become fluffy before adding in sugar and cornstarch. Continue to beat until the filling has a smooth texture.

Next, beat in eggs one at a time until blended before beating in the remaining whipping cream and vanilla.

Lastly, fold in whipped cream and pour over the baked crust before returning the cake back to the oven and reducing the temperature to 300 degrees. Allow cheesecake to bake for 70 minutes or until the center is almost set.

When ready, allow the cheesecake to sit in the springform pan while it cools on a cooling rack. You can run a knife along the edge of the pan to help you remove it. After removing the springform pan refrigerate for at least 6 hours or overnight if possible before serving.

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I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

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PEEK-A-BOO SHORTBREAD LINZER COOKIES

The Best Shortbread Linzer Cookie Recipe

It's not always easy to keep up financially with the holidays. Although I love giving people gifts and putting a smile on my friends and family members faces, my thoughtful nature can get quiet expensive if I'm buying everyone gifts. That is why during the holidays I love to bake! Putting your efforts towards spreading holiday cheer through making something can often be the perfect gift to share with loved ones. One of my go - to holiday gifts this year are these super cute peek-a-boo shortbread snowflakes. I filled mine with my favourite jam, Bonne Maman but you can use Nutella, Dulce De Leche, or whatever filling you like! Enjoy!

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INGREDIENTS FOR SHORTBREAD LINZER COOKIES:

1 CUP of unsalted softened butter
3/4 Cup of Icing Sugar
1/2 TSP of Vanilla Extract
1/4 TSP of Salt
2 Cups of All Purpose Flour
1/2 Cup of your favorite jam!

*you can dust the cookies with icing sugar at the end for extra effect!

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LOOKING TO DO SOME HOLIDAY BAKING? CHECK OUT THESE OTHER FUN RECIPES!

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HOW TO MAKE SHORTBREAD LINZER COOKIES:

In a mixer or by hand place softened butter, sugar, vanilla, and salt in a bowl and mix until well incorporated. 

Add in your all-purpose flour bit by bit till a dough starts to form. (TIP: If it is too sticky you can always add a little bit more flour at the end)

Once the dough is formed wrap in plastic wrap and place in the fridge for 20 minutes.

Once ready, preheat oven to 325 degrees.

Roll out dough between two pieces of wax paper! Use snowflake cut out to make your desired shape and place on a baking tray lined with a cookie sheet or wax paper. Half of these will become 'Peek-A-Boo' tops to the cookie (TIP: Once on the baking tray it is easier to make the smaller inside 'Peek-A-Boo' cut-outs using a smaller snowflake and extracting the inside cut out with a toothpick!)

When ready place in the oven for 20 minutes or until cookies become golden on the edges. Rotate the trays halfway (about 10 minutes).

Let cool before sandwiching a layer of jam between the bottom full shortbread cookie and the 'peek-a-boo' cut out top shortbread cookie!

Enjoy!

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If you like this Shortbread Linzer Cookie recipe or have any comments/questions, feel free to leave them in the comment section below!

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STRAWBERRY PIE WITH SHORTBREAD CRUST!

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Since strawberry season is upon us I thought it would be perfectly fitting to make a strawberry pie last weekend. Since I was at the cottage and there is a lovely organic strawberry picking farm close by, off I went to pick my own strawberries! The result of that adventure was of course this delicious strawberry pie recipe. What is so clutch about this recipe (and can easily be used for any pie recipe) is the shortbread cookie crust bottom! WOW it's good! The best part is that even for a non pie maker/baker like me this recipe was so easy. Not to mention that the pie got devoured in one sitting and I had to make three more - I didn't mind.

INGREDIENTS:

CRUST
1/2 Cup of Butter (Softened)
1/4 Cup of Sugar
1 Cup of All Purpose Flour

STRAWBERRY FILLING

1 Quart of Strawberries (divide into two portions)
1 Cup of White Sugar
3 TBSP of Cornstarch
3/4 Cup of Water

DIRECTIONS:

Beat the soft butter with the sugar until fluffy.

Add in flour bit my bit until crumbly cookie dough starts to form. Press dough into a 9 Inch pie pan. Refrigerate for 10 minutes to harden

Preheat Over to 400 degrees (200 Celsius). After pie crust has been in the fridge for 10 minutes let bake in the oven for 10-15 minutes until golden and firm. Set aside to cool.

Separate the strawberries into two parts - you are going to mash half to create the filling and keep the other half to place on top for decoration.

Take the mashed strawberries and place in a sauce pot and bring to a boil, add in sugar and stir often for 10 minutes.

Mix cornstarch and water in a bowl and add into the boiled strawberry mixture - reduce heat to a simmer and allow to thicken.

Once ready remove from heat and let cool.

Once your strawberry sauce is cooled pour into shortbread crust and top with remaining strawberries.

Keep in fridge until ready to serve! It is great on its own or with some ice cream!

Enjoy!

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