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- add <b>For crust</b><br> 3 1/2 oz wheatmeal crackers (sometimes called digestive biscuits), crumbled (1cup) <br> 2 tablespoons sugar<br> 3 tablespoons unsalted butter, melted<p><b>For filling</b><br> 1 teaspoon unflavored gelatin (from a 1/4-oz envelo
- Make crust:
- Put oven rack in middle position and preheat oven to 325°F. Line bottom and sides of an 8-inch square baking pan with 2 sheets of foil (crisscrossed), leaving a 2-inch overhang on all sides.
- Finely grind crackers with sugar and a pinch of salt in a food processor. With motor running, add butter, blending until combined. Press mixture evenly onto bottom of baking pan. Bake 10 minutes, then cool in pan on a rack 5 minutes.
- Make filling:
- Sprinkle gelatin over milk in a small bowl and let stand 2 minutes to soften.
- Beat together cream cheese, eggs, salt, and gelatin mixture in a bowl with an electric mixer at medium speed until well combined, about 2 minutes, then stir in dulce de leche gently but thoroughly. Pour filling over crust, smoothing top, then bake in a hot water bath in oven until center is just set, about 45 minutes. Cool cheesecake completely in pan on rack, about 2 hours. Chill, covered, at least 6 hours.
- Glaze cake within 2 hours of serving:
- Heat all glaze ingredients in a double boiler or a small metal bowl set over a saucepan of barely simmering water, stirring until smooth, then pour over cheesecake, tilting baking pan to coat top evenly. Chill, uncovered, 30 minutes.
- Lift cheesecake from pan using foil overhang and cut into 1-inch squares with a thin knife, wiping off knife after each cut.
- Cooks' note:
- Cheesecake (without glaze) can be chilled up to 3 days.
- *Available at specialty foods shops and Cooking.com.