Dulce De Leche Cheesecake
8 sheets of chocolate graham crackers
3 T. butter, melted
3 T. white sugar
1 egg white
3 8-oz blocks of cream cheese - 2 blocks of the 1/3 less fat kind and 1 block nonfat cream cheese
1 c white sugar
1 cup light sour cream
2 tsp vanilla
Dulce De Leche topping (Recipe Below)
PREHEAT oven to 350°F if using a silver 8- or 9-inch springform pan (or to 325°F if using a dark nonstick 8- or 9-inch springform pan). Whiz the graham crackers crumbs, melted butter, egg white and 3 T. of sugar together in a food processor. Press firmly onto bottom and 1 inch up the side of pan; set aside.
BEAT cream cheese and the 1 cup sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Pour into crust.
BAKE 1 hour to 1 hour 10 min. or until center is almost set - it should jiggle just slightly and look dry on top. (I usually put jelly roll pan filled with water in the oven on the rack below the cheesecake to prevent cracking). Turn oven off. Checking for doneness by inserting a knife is not recommended as it will cause the cheesecake to crack. Open oven door slightly. Let cheesecake set in oven 1 hour. Remove cheesecake from oven; cool completely. Top with Dulce De Leche (DOOL-say duh LAY-chay). Refrigerate at least 4 hours or overnight. Loosen cheesecake from rim of pan; remove rim. Store leftover cheesecake in refrigerator.
Dulce De Leche Topping
1 can sweetened condensed milk
Empty can of sweetened condensed milk into a 2 quart microwaveable bowl (it will bubble up). Heat on 50% power for 4 minutes, stirring after 2 minutes. Then reduce power to 30% and continue heating for 2 minutes at a time, stirring after every 2 minutes, until the milk is pudding like and the color of brown sugar.