Caramel Dulce de Leche Cheesecake with Pecans (dried eggs)

Caramel Dulce de Leche Cheesecake with Pecans (dried eggs)

View liquid egg formulation

Yield: 1, 8 inch Cheesecake

Part 1 - Chocolate Crust

Ingredients Percent (%) Grams Volume
Egg Whites, dried 0.97 2.43 1 1/2 tbsp.
Chocolate Graham Cracker Crumbs 76.55 191.37 1 cup
Butter, unsalted melted 15.36 38.41 3 tbsp.
Water 7.12 17.80 0.6 fl. oz.
Total 100.00 250.00

 Method of Production:

  1. In a medium bowl, combine dried egg whites and chocolate graham cracmer crumbs.
  2. Add the rest of the ingredients and mix until the crumbs are evenly moistened.
  3. Press the moistened crumbs into the bottom of an 8-inch spring form pan.
  4. Set aside.


Part 2 - Cheesecake

Ingredients Percent (%) Grams Volume
Butter, unsalted 9.50 95.00 7 tbsp.
Sugar, granulated 19.50 195.00 1 cup
Whole eggs, dried 3.13 31.25 6 tbsp.
Cream Cheese 38.50 385.00 1 3/4 cup
Salt 0.50 5.00 1 tsp.
Corn Starch 1.00 10.00 1 1/4 tbsp.
Bread flour 2.50 25.00 1/4 cup
Nonfat Dry Milk 2.00 20.00 1/3 cup
Water 22.87 228.75 8 fl. oz.
Vanilla Extract 0.50 5.00 1 tsp.
Total 100.00 1000.00

  Method of Production:

  1. In a standing mixer with the paddle attachment, cream the butter, sugar and dried eggs on low speed for 1 minute. Scrape. Continuing mix on medium speed for 1 minute. Scrape.
  2. Add the cream cheese and mix on low speed for 1 minute. Scrape. Mix on medium speed for 1 minute and then for 30 seconds on high speed.
  3. Add the dry ingredients and mix on medium speed for 1 minute and then for 30 seconds on high speed. Scrape.
  4. Add the water and vanilla slowly while mixing on low speed for 2 minutes.
  5. Pour 750 grams of cheesecake batter into the 8-inch spring form pan over the pressed chocolate crust.
  6. Bake at 275° F for 25 minutes. Rotate the pan in the oven and bake for an additional 20 minutes.
  7. Cool in the oven with the door closed for 30 minutes. Open the oven door and allow to cool for another 30 minutes before removing from oven to cool on the rack.

Part 3 - Dulce de Leche Sauce

Ingredients Percent (%) Grams Volume
Sweetened Condensed Milk 100 396.90 14 ounces
Total 100.00 396.90

Method of Production

Option 1 - Pressure Cooker Method

  1. Place the can(s) of sweetened condensed milk directly onto the bottom of the pressure cooker and add cold water to cover 1-inch over the top of the can (do not exceed the 'maximum capacity level' of the pressure cooker).
  2. Lock on the lid and heat over high heat until the cooker starts to whistle. Lower the heat, making sure the heat is still high enough for the pressure cooker to maintain the pressure.
  3. Cook for 40 minutes at high pressure (12 psi). Remove the pressure cooker from the heat, open the valve to allow release the pressure and steam
  4. Allow the can(s) to cool completely before using.

Option 2 - Stove Top Method  

  1. Bring a large pot of water to a boil, then carefully lower in the can(s) of sweetened condensed milk. Bring to a slow simmer.
  2. Cook for 4-6 hours, depending on color preference (5 hours produces a nicely caramelized dulce de leche).

Note: Opened cans will keep for 3 weeks covered in the refrigerator, unopened for up to 1 year. Alternatively, you may use a prepared dulce de leche and skip this step entirely.


Part 4 - Assembly

Ingredients Percent (%) Grams Volume
Part 2 - Cheesecake, cooled 81.30 1000.00 1 cake
Pecans, toasted chopped 4.07 50.00 1/2 cup
Dark chocolate, chunks 4.07 50.00 1/2 cup
Part 3 - Dulce de Leche Sauce 10.56 130.00 5 fl. oz.
Total 100.00 1230.00

Method of Production

  1. After the cheesecake has cooled, distribute the chocolate chunks and toasted pecans evenly over the top.
  2. Drizzle the dulce de leche evenly over the chocolate and pecans.


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