Dulce de leche cheesecake bars from Bon Appétit Magazine, June 2010 (page 96) by Cindy Mushet

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on October 20, 2019

    I needed a sweet that could be put together quickly to serve the next day to a large number of people; with its press-in crust and a filling that was made in the food processor, this recipe fit the bill. Even better, it was delicious (and looked good - just like in the photo). I reduced the sugar in the filling by 1/4 cup so the cream cheese tang came through to counter the sweetness of the topping. The fleur de sel helped in balancing the sweetness as well. I cut it into 36 smaller bars.

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