Brazilian Brigadeiro Cheesecake Trifle with Dulce de Leche

Allergens

Dairy, Eggs

Ingredients

• 1 1/2 cups crushed graham crackers 6 tablespoons unsalted butter, melted 16 oz cream cheese, softened 1 cup granulated sugar 2 large eggs 1/4 cup sour cream 1 teaspoon pure vanilla extract 1/2 teaspoon salt 1/3 cup dulce de leche (homemade or store
• bought) 2 cups prepared brigadeiro (Brazilian chocolate fudge)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9 inch springform pan and set aside. In a medium bowl, mix crushed graham crackers and melted butter until well combined. Press the mixture into the bottom of the prepared pan, creating an even crust layer. Bake for 10 minutes, then let cool. In a large mixing bowl, beat cream cheese and sugar together until smooth. Add eggs one at a time, followed by sour cream, vanilla extract, and salt. Beat until well combined and no lumps remain. Spread the cheesecake batter evenly over the cooled crust. Bake for 40 45 minutes or until the center is slightly jiggly but not liquid. Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight. Once chilled, cut the cheesecake into even slices and place on individual serving plates. Top each slice with a generous dollop of brigadeiro, followed by a drizzle of dulce de leche. Serve immediately.

Chef’s Insight

The key to achieving a creamy, smooth cheesecake is to avoid overmixing the batter and to allow it to cool completely before cutting into slices.

Notes

For an extra touch of sophistication, garnish each plate with a sprig of fresh mint or a drizzle of edible gold leaf.