PASTILLAS DE LECHE CHEESECAKE BAR

Ingredients:

3	cup	pasencia cookies, crushed
3/4	cup	MAGNOLIA GOLD BUTTER UNSALTED, melted and cooled
1	cup	store-bought pastillas de leche, cut into small chunks

1 (225 g)	bar	MAGNOLIA CREAM CHEESE
1/2	cup	sugar
1/2	cup	store-bought pastillas de leche, mashed
2	tsp	vanilla
1	tsp	grated lemon rind
3	pc	MAGNOLIA BROWN EGGS
3	pc	MAGNOLIA BROWN EGGS, egg yolks only
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM
1/4	cup	MAGNOLIA ALL PURPOSE FLOUR

1	cup	dulce de leche or store bought caramel sauce
15	pc	store-bought pastillas de leche, cut in half

Procedure:

Preheat oven to 275°F and line a 9” x 13” rectangular baking pan with aluminum foil. Set aside.
Combine crushed cookies and melted butter in a bowl. Press mixture on the bottom of prepared pan. Sprinkle pastillas chunks over prepared crust. Set aside.
Prepare filling by beating cream cheese and sugar until very light and fluffy. Add mashed pastillas de leche and mix until smooth. Add vanilla, lemon juice, lemon rind, eggs, egg yolks, cream and flour. Beat until mixture is smooth. Pour into prepared pan. Bake in a bain marie for about 1 hour. Turn oven off. Leave cheesecake inside oven for 30 minutes more. Cool completely. Chill for at least 4 hours before unmolding.
Spread dulce de leche over cooled cheesecake. Let set in the chiller for at least 4 hours. Cut into 1-1/2” x 2“ bars. Top each bar with a piece of pastillas de leche.Makes 8 to 10 servings.

Makes 8 to 10 servings.

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