In order to use up the pressure-cooked Dulce de Leche, I made a cheesecake.
Dulce de Leche Cheesecake
Bake a 10″ tarte shell using butter cookie dough. Let cool.
250g cream cheese
80g Greek yogurt
80g heavy whipping cream
200g Dulce de Leche
15g maple syrup
1/2 tsp sea salt
Add all ingredients into the bowl of a stand mixer. Cream together thoroughly. Pour into the pre-baked tarte shell. Bake at 350ºF for about 20 minutes. Let cool.
For the glaze, heat 75g Dulce de Leche and 20g heavy whipping cream in the microwave in 10s intervals until starting to melt. Stir until smooth and pour over the top of the cheesecake.
Serve with fresh fruit and a dab of coffee-flavored whipped cream.