Cheesecake with Dulce de Leche Cortada

For the dulce de leche cortada:
In a large pot, mix together the milk, sugar, lime juice, and cinnamon. Cook the mixture over low heat, stirring every few minutes. The milk will quickly curdle; this is normal. After an hour of cooking, stir in the salt. Cook the milk for a total of about 60 to 90 minutes, or until most of the water has evaporated and the milk curds have turned a light brown color. It should be thick but pourable. Remove from heat when ready.

For the cheesecake:
Preheat the oven to 325 F. Make the crust. Mix together the graham cracker crumbs, butter, cinnamon, salt and vanilla extract. Press the mixture into a greased 9-inch round springform pan.

Whisk together the cream cheese and goat cheese until smooth. Whisk in the sugar.

Beat in the eggs, one at a time. Whisk in the vanilla extract.

Pour about ⅓ of the cheesecake batter on top the crust. Dot the top of the batter with spoonfuls of the dulce de leche cortada (using about ¼ cup). Use a toothpick to swirl the dulce de leche. Repeat two more times with remaining batter and dulce de leche.

Bake the cheesecake for 50 – 60 minutes, or until the center of the cheesecake is barely set, but still slightly jiggly. Turn off the oven, crack open the door, and let the cheesecake sit in the oven for another 15 minutes. Let cool completely, then refrigerate overnight.