hasn’t fallen under the spell of dulce de leche or, as it’s called in
Chile, manjar? In this seductive cheesecake, chef Pilar Rodriguez, from
Santa Cruz in the Colchagua wine region, bakes the rich filling in an
oatmeal crust and tops each slice with cinnamon-scented, sauteed apple
See other related recipes in The Flavors of Chile.
Yield: 8 servings
Preparation time: about 1¼ hours, plus unattended cooling time
Shelf life: 3 days
1½ cups crumbled oatmeal (digestive) biscuits
3 tablespoons granulated sugar
½ teaspoon salt
3 tablespoons, plus 2 tablespoons softened unsalted butter, divided
1 tablespoon unflavored gelatin
1/3 cup milk
4 ounces whipped cream cheese
3 large eggs, beaten
1½ cups manjar or dulce de leche
4 crisp red apples, such as Macoun
½ cup granulated sugar
1 teaspoon ground cinnamon
1. Heat the oven to 325 F. Heat a kettle of water until boiling. Place a deep 9 x 13–inch baking pan in the oven.
In the bowl of a food processor, combine the biscuits, sugar and salt
and pulse until fairly finely ground, or crush by hand. Add the 3
tablespoons of butter and blend. Transfer to an 8-inch square baking pan
and press firmly to cover evenly. Bake for 12 minutes, remove and cool
on a wire rack for 5 minutes.
3. Prepare the filling: Sprinkle the
gelatin on the cold milk and let sit for 2 minutes. In the food
processor or by hand, beat the cream cheese, eggs and gelatin mixture
until well blended. Add the manjar and mix until smooth. Spread the
mixture evenly over the biscuit base.
4. Place the cheesecake pan
inside the larger pan in the oven. Fill the larger pan at least halfway
with boiling water and bake until the center is firm, about 1 hour.
Remove the pans from the oven and let the cheesecake cool completely in
the water, about 2 hours. Remove the cheesecake pan, cover and
refrigerate for at least 6 hours.
5. Peel, core and cut the apples
into eighths. Melt the remaining butter in a skillet. When it bubbles,
add the apples, sugar and cinnamon, turning to coat. Cook until slightly
softened and sugar dissolves. Cut cake into 8 portions and serve topped
with apple slices.
Nutritional Data (per serving): Calories: 520; Cholesterol: 120 mg; Sodium: 290 mg; Fat: 19 g; Dietary Fiber: 2 g
Ingredient Cost Sheet
|1 1/2 cups crumbled oatmeal (digestive) biscuits||$.51-.89|
|3 tablespoons granulated sugar||$.06-.10|
|3 tablespoons softened unsalted butter, plus 2 tablespoons for the apples||$.22-.36|
|1 tablespoon unflavored gelatin||$.11-.19|
|1/3 cup milk||$.08-.14|
|4 ounces whipped cream cheese||$1.02-1.70|
|3 large eggs, beaten||$.36-.60|
|1 1/2 cups manjar or dulce de leche||$2.99-4.99|
|4 crisp red apples, such as Macoun||$1.99-3.32|
|1/2 cup granulated sugar||$.14-.24|
|1 teaspoon ground cinnamon||$.06-.10|
Joanna Pruess is a regular contributor to Specialty Food Magazine.