Cheesecake
Cheesecake
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Cheesecake

Preparation
30 MIN
Cooking
1 H 15 MIN
Servings
8
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Ingredients

Crust

Filling

Coulis

Preparation

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  2. In a bowl, combine the rolled oats, brown sugar and butter. Spread onto the bottom of a 20-cm (8-inch) springform pan and press lightly. Bake for 15 minutes. Let cool.
  3. In a bowl, beat the cream cheese, sugar and flour with an electric mixer. Add the vanilla, sour cream and eggs. Blend well and pour over the crust. Bake for about 1 hour. Chill before serving the cake with a fruit coulis or dulce de leche caramel (see note).

Coulis

  1. In a food processor, purée the fruit until smooth. Sweeten to taste and pass through a sieve, if necessary, to remove the seeds.

Note

Dulce de leche caramel

To make an easy caramel sauce (you only need 1 ingredient!) that takes 2 hours to cook without much supervision, place a can of sweetened condensed milk (Eagle Brand) in a saucepan. Don’t forget to remove the label. Cover with water and bring to boil. Simmer gently for 2 hours and let cool on the counter or chill (for a thicker caramel) before opening the can. Skeptical? It is delicious… you will eat it by the spoonful. You can pour the warm caramel over the cheesecake, still in the pan, spread it, then refrigerate until completely chilled.

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