Golden Girls Cheesecake Series – The Blanche

“Oh my, my, my!” To kick off my Golden Girls inspired series, I thought I’d try my hand at a Dulce De Leche cheesecake in honour of Blanche. Dulce De Leche is a French term that means “far less expensive than it sounds”. I recently enjoyed a slice at a local restaurant while gabbing over coffee with a “gentleman friend”. It was like heaven in my mouth. The cake was superb too, so I thought I’d try to recreate it with my own variations. 

What You’ll Need:


• 18 full sheets of graham crackers • ¼ cup of sugar • 1 1/4 sticks of melted unsalted butter • Cooking spray

Cheesecake filling:

• 3 1/2 cups of cream cheese, softened • 1/3 cup sugar • 1 can of sweetened condensed milk  • ½ cup of heavy cream  • 1 tablespoon pure vanilla extract • 1 tablespoon caramel extract • ¼ teaspoon salt • 3 large eggs • Caramel drizzle

Before we do anything, we’ll need to boil this condensed milk. This takes a few hours, so plan ahead! It might be easier if you do this the day before you’re planning to bake.

Make Your Dulce De Leche:

Step 1: Place a can of condensed milk in a large stock pot. Fill the pot with water, ensuring the can is submerged. The water should always stays above the can for it to work correctly.

Step 2: Bring the water to a boil. After about 5-10 minutes of a full boil, change your stove’s dial to a simmer.

Step 3: You’ll need to let this simmer for a few hours. You can do one hour, but if you want a darker Dulce de Leche you’ll want to stick to around three. While you wait, why not make yourself a cocktail? Click here for one of my signature drink recipes! If you’re doing this in the morning, just add orange juice to vodka with a side of toast as garnish.

Step 4: Let your can cool down. Place it in a refrigerator until you’re ready to get baked. I mean, bake.

Now that your condensed milk is boiled and chilled, we can start assembling this cheesecake. Lets fake it and make it together, cannolis!

Step 1: We’re going to start by making our graham cracker crust. Like my adolescent hopes and dreams, we’re going to crush them. A food processor is recommended for a fine crumble. If you don’t own a food processor, use wax paper and a rolling pin and add the crumble into a mixing bowl.

Step 2: Add in 1/4 cup of sugar, 1 1/4 stick of melted butter, and process (or stir) again! Ensure you do this thoroughly so the sugar and butter are evenly dispersed into your crust. You want it to be moist. Wow, I never realized how much I hate that word.

Step 3: Mist your springform pan with cooking spray and then begin pushing your crumbs into the pan. Kitchen Stuff Plus sells a 9″ pan that’s inexpensive and gets the job done beautifully! Press crumbs onto the bottom and up the sides of the pan. Once complete, place in your fridge to harden and preheat your oven to 350°F (175°C).

Step 4: It’s time to get cheesy! Beat the cream cheese in a mixing bowl until it’s light and fluffy. Pour in 1/3 cup of sugar while you blend on low.

Step 5: Add 3/4 of the Dulce De Leche and 1/2 of heavy cream. Mix it like you’re a SoundCloud DJ living in his mother’s basement.

Step 6: Stir in 1 tablespoon of vanilla extract, 1 tablespoon of caramel extract, and 1/4 salt.

Step 7: Beat in your three eggs, one by one. Mix together on low until you get a smooth batter.

Step 8: By now, your oven should be perfectly heated. Remove your pan from the fridge and add in your batter.

Step 9: Bake the cheesecake for 45minutes, or until the sides of the cake are hardened to the crust.

Step 10: Cool the cake in your freezer for 10 minutes. Remove the cake and run a flat knife around the edges of the pan. You want to make sure the crust doesn’t stick, so lets hope your cooking spray did its job. Refrigerate the cake for four hours so it completely sets before decorating.

Step 11: After it has set, remove the cheesecake from the fridge and its pan.

Step 12: Take the rest of the Dulce De Leche and pour it into a mixing bowl. For this part, you can either melt caramel yourself through stove top heating or use store bought from a squeeze bottle. I’m going with the squeeze bottle. I’ve already done so much! Mix these two together to form your top coating.

Step 13: Using a rubber spatula, dump your Dulce/Caramel mix onto the cake. Lightly spread it over the entire top of your cheesecake until it’s even.

Now invite over your best gal pals and thank them for being a friend! ♥