Gluten-Free Argentinian Dulce de Leche Cheesecake Tartlets with Raspberry Coulis

Allergens

Dairy, Eggs

Ingredients

• 1 cup gluten
• free graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 4 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 4 large eggs
• 1 can (14 oz) dulce de leche
• 1 cup fresh raspberries
• 2 tablespoons water
• 1 tablespoon granulated sugar

Instructions

1. Preheat oven to 350°F (175°C). In a small bowl, mix the gluten free graham cracker crumbs and melted butter. Press mixture into the bottom of two 4 inch tartlet pans with removable bottoms. Set aside. In a large bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Beat until smooth and well combined. Add eggs one at a time, mixing after each addition. Stir in the dulce de leche until fully incorporated. Pour cheesecake mixture over the prepared crusts, filling each tartlet pan to the top. Smooth the surface with a spatula. Bake for 30 35 minutes or until the center is set and only slightly jiggles. Let cool at room temperature for 1 hour, then refrigerate until chilled. In a small saucepan, combine raspberries, water, and sugar. Cook over medium heat, stirring occasionally, until the berries break down and the mixture thickens into a coulis. Strain to remove seeds, if desired. Cool completely. To serve, run a knife around the edge of each tartlet, release the removable bottom, and transfer to a plate. Drizzle with raspberry coulis and enjoy!

Chef’s Insight

Allow the cheesecake to cool and chill completely before adding the raspberry coulis for optimal flavor and presentation.

Notes

Be sure to use high-quality, gluten-free graham crackers for the crust.