Before heading out to Dallas, Lily wanted to cook a birthday dinner for her Dad since she was going to miss it by 2 weeks. She and Brian (her BF) made a delicious blue cheese topped rib-eye steak on the grill, Tony Roma’s Onion Loaf (recipe courtesy of meemoskitchen), ham wrapped and roasted asparagus and for dessert this delicious cheesecake.
I’m a sucker for food magazines, even if there are only one or two recipes that catch my fancy when leafing through it. Woman’s World magazine, the one you find at the checkout counter at the grocers, had this wonderful looking no bake cheesecake recipe in it. It’s called “No-Bake Mexican Flan Cheesecake”. Well, my daughter being my daughter and always looking to modify and adapt to her tastes (I taught her that!), she decided to top the cheesecake with that wonderful Dulce that Leche sauce we made a couple of months ago. Instead of using almond cookies, she used crushed Oreos. Needless to say, it turned out quite tasty. As you can see, this recipe just begs to be modified any way you like. Various toppings – various fruits – various bottom crusts. I hope you give it a whirl. Enjoy.
Lily’s No-Bake Dulce de Leche Cheesecake
(Inspired by recipe found in Woman’s World Magazine, July 27, 2009)
1 dozen Oreo cookies
¼ cup butter, melted
2 tablespoons honey
1 tablespoon vanilla
1 envelope (1/4 ounce) unflavored gelatin
3 packages (8 ounces each) room temperature cream cheese
1 can (14 ounce) sweetened condensed milk
¼ teaspoon ground cinnamon
¼ teaspoon salt
3 cups Cool Whip
Dulce de Leche Sauce
Coat an 8-inch spring form pan with non-stick cooking spray.
Pulse Oreos in a food processor until crumbs form. Add melted butter until well combined. Press firmly into bottom of pan.
In a small microwave-safe bowl, combine honey, vanilla and 1 tablespoon water. Sprinkle gelatin over mixture and let stand 5 minutes. Microwave 5 seconds and stir until gelatin is dissolved.
Beat cream cheese and milk on medium high speed until smooth, about 2 minutes. Beat in gelatin mixture, cinnamon and salt, about 1 minute. Fold in 2 cups of the Cool Whip and spread cheese mixture in prepared pan. Cover with plastic wrap for 8 hours or overnight.
Run a knife around the edge to loosen. Remove sides of pan. Transfer to a serving plate and spread Dulce de Leche sauce over the top allowing some of the sauce to drip down the sides. Top with the last cup of Cool whip and garnish with strawberries.