Caramelized Arequipe Cheesecake Recipe
There is no doubt that this Caramelized Arequipe Cheesecake recipe will leave you craving for more. There is not a single month when I don't serve this yummy Dessert! Milk Product is the key ingredient in Caramelized Arequipe Cheesecake. There's no point pondering anymore, try out this Caramelized Arequipe Cheesecake right now!
Ingredients
Two 8-ounce cans sweetened condensed milk (do not open)
One 8-ounce package cream cheese, at room temperature
6 large eggs
2 cups heavy cream
Directions
To caramelize the milk, put the cans in a pot deep enough to hold water to cover the cans, cover with cool water, and bring to a boil over high heat.
Once the water has come to a boil, boil the cans for 1 hour and 45 minutes to achieve the best flavor and color, adding more water as needed to keep the cans covered at all times.
Never boil the cans for more than two hours: You then run the risk of having them explode.
Turn the cans occasionally to stir the milk.
Let the cans cool to room temperature before opening.
Preheat the oven to 325 F.
In a food processor or electric mixer, process the cream cheese until soft.
With the motor running, add the eggs, cream, and caramelized condensed milk.
Scrape the mixture into a 9-inch pie dish and place the dish in a roasting pan.
Add hot tap water around the dish until it comes halfwav up the sides.
Bake, uncovered, 60 to 70 minutes.
To test for doneness, insert a knife or skewer in the center of the cake it should come out clean.The top should be dry and golden.
Let the cake rest 1 hour to firm up, then serve or refrigerate.
If refrigerated, let the cake sit at room temperature for at least 30 minutes before serving.
Once the water has come to a boil, boil the cans for 1 hour and 45 minutes to achieve the best flavor and color, adding more water as needed to keep the cans covered at all times.
Never boil the cans for more than two hours: You then run the risk of having them explode.
Turn the cans occasionally to stir the milk.
Let the cans cool to room temperature before opening.
Preheat the oven to 325 F.
In a food processor or electric mixer, process the cream cheese until soft.
With the motor running, add the eggs, cream, and caramelized condensed milk.
Scrape the mixture into a 9-inch pie dish and place the dish in a roasting pan.
Add hot tap water around the dish until it comes halfwav up the sides.
Bake, uncovered, 60 to 70 minutes.
To test for doneness, insert a knife or skewer in the center of the cake it should come out clean.The top should be dry and golden.
Let the cake rest 1 hour to firm up, then serve or refrigerate.
If refrigerated, let the cake sit at room temperature for at least 30 minutes before serving.
