Near Success… Tres Leches Cheesecake
Okay, I almost conquered the Cheesecake Factory Tres Leches Cheesecake. It’s quite the same, but it’s dog-gone good. Here’s the recipe if anyone wants it. It is by no means low-fat, low-calorie, or low-carb. Eat it on a free day :O)
***WARNING: This recipe will dirty up almost every stinkin’ dish, mixing bowl, utensil, spatula, and pampered chef accessory you may have.***
Tres Leche Cheesecake
Cake Layer Ingrediants:
1 cup White Sugar
5 egg yolks, 5 egg whites
1/3 cup half & half
1 tsp. vanilla extract
1 cup flour
1 1/2 tsp baking powder
1 – 14 oz can sweetened condensed milk
1 – 12 oz can coconut milk OR evaporated milk (I used coconut because I like it and the can was 14 oz, that’s okay)
1/4 cup heavy whipping cream
Cheesecake Layer Ingrediants
3 – 8 oz cream cheese bricks, softened
1 cup White Sugar
1/2 cup half & half
3 large eggs
3/4 cup sour cream
1 Tbsp Vanilla Extract
scant 1/4 cup flour
1 1/2 cups + a couple additional drips of Whipping Cream
1/2 cup powdered sugar
2 quarts strawberries
4 oz. Cream Cheese
1/2 cup White Sugar
1/2 tsp. Vanilla
1/4 cup milk
Part One: Tres leches
1. Preheat oven to 350 degrees. Butter & flour the bottom of a 9″ springform pan.
2. Beat the 5 eggs yolks with 3/4 cup sugar until mixture is a light yellow color and doubled in size. Stir in 1/3 cup of half & half, 1 tsp, vanilla, 1 cup flour, and 1 1/2 tsp. baking powder.
3. In small bowl beat eggs whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold egg whites into yolk mixture. Pour into prepared pan.
4. Bake for 45 minutes or until cake tester inserted into the middle comes out clean. (It will look a little overdone.) Allow to cool 10 minutes.
5. Loosen edge of cake with knife before removing the sides of the pan. Cool cake completely. Place bottom side down on a serving platter that has an edge so liquid can’t roll off. Level the cake by cutting the top off, a bread knife works well for this (use a short sawing motion so it doesn’t tear the top apart.)
6. Mix together the can of condensed milk, can of evaporated/coconut milk, and 1/4 cup whipping cream. Remove a little over a cup of the liquid and reserve in a separate bowl. Pour the remaining mixture over the cake. Pour it slowly so it has a chance to be absorbed and not just run off the sides. Set this aside.
Part Two: Cheesecake
1. Keep your oven at 350 degrees. Wash and dry the springform baking pan. Line the bottom with parchment paper. Set aside.
2. In large bowl combine 24 oz. cream cheese, 1 Tbsp. vanilla, 1 cup sugar and beat until smooth (about 5 minutes).
3. Add in 1/2 cup of half & half and mix until well blended.
4. Break 3 eggs in a separate bowl and beat slightly. Add to cream cheese mixture, beat until combined.
5. Add 3/4 cup sour cream and a scant 1/4 cup of flour, beat until combined and smooth.
6. Pour into prepared pan and bake for 1 hour.
7. After 1 hour turn off the oven heat (keep oven door closed). Let the cheesecake sit in the oven for 1 hour without heat. (This helps prevent cracking, supposidly… mine still cracked.)
8. Remove from oven, run a knife along the sides and remove the sides of the pan. Let cool completely by placing in fridge. (this will take a couple hours, I didn’t let it cool completely and it make the next part more sticky… well, more mess :O)
Part Three: Assembling
1. Slice the 2 quarts of strawberries. Line the top of the cake with a single layer of thinly sliced strawberries.
2. Now the fun… Invert the cheesecake onto another plate of your choice. Now… carefully and swiftly, I promise swiftly is better… re-invert the cheesecake onto the cake layer. Good luck… I started about ten times, prayed about a dozen, and finally pretty much closed my eyes and flipped.
3. In small bowl beat 4 oz. cream cheese, a small dribble or two of whipping cream, 1/2 cup sugar, and 1/2 tsp. vanilla together. Spread this mixture on top of cheesecake. (It should be the consistency of cool whip. If it’s thicker, add more whipping cream or milk, your choice.)
4. Beat the reamining 1 1/2 cups of whipping cream. After it started to stiffen add in the powdered sugar.
5. Grab the reserved liquid from the cake and add to it 1/4 cup milk. Set aside.
6. Put the whipping cream in a ziplock bag, snip corner. Pipe a decorative trim along the plate where the cake meets the plate and on the top of the cheesecake to hide any ugly corners. Drop a few strawberry pieces along both rims to decorate. Add a dollup of whipped cream on the top center and top with a strawberry.
5. Mash up the remaining strawberries and sugar to taste.
Part Four: Serving…
1. Place a slice of the cheesecake on a plate.
2. Drizzle with the milk mixture.
3. Garnish with Strawberries and additional whipped cream.
ENJOY! I’ll continue to tweak and if I make any changes I’ll post them.