CHEESCAKE NEAR ME RECIPES

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TRES LECHES CHEESECAKE - RECIPE PETITCHEF



Tres leches cheesecake - Recipe Petitchef image

Recipe Dessert Tres leches cheesecake - Recipe Petitchef

Provided by melanielauren

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8

Number Of Ingredients 15

1 1/2 cups flour
1/2 Tablespoon and 1/2 teaspoon baking powder
1 stick butter, softened
1 cup sugar
1 egg
1/2 cup milk + 1 cup milk
6 ounces evaporated milk
1/4 cup sweetened condensed milk
1/2 Tablespoon lime zest
Fresh strawberries or raspberries
16 ounces cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
4 eggs
1/2 cup sour cream

Steps:

  • Tres Leches Cake: Grease and flour a 9 inch spring-form pan. Preheat your oven to 350 degrees. In a medium bowl stir together the flour and baking powder with a whisk. In a mixing bowl beat the butter and sugar until light and fluffy. Add the egg and vanilla. Add 1/3 of the flour mixture and 1/4 cup of milk. Add another 1/3 of the flour mixture and the rest of the milk (1/4 cup). Finish with the last of the flour mixture. Make sure you're periodically scraping down the sides of the bowl and mixing gently; you do not want to over-mix the flour. Pour the batter into the prepared pan and bake for 30-40 minutes. While the cake is baking combine the 1 cup milk, evaporated milk, and sweetened condensed milk in a saucepan and heat till hot and steaming, but not boiling. When the cake is done, cool it in the pan for 10 minutes. Turn it out on a wire rack and sprinkle it with the lime zest, poke holes all over the cake with a toothpick. Slowly pour the milk mixture over the cake, giving it time to soak in before you pour more. Let the cake stand for an hour. Then let it sit in the fridge for an hour.
  • Cheesecake: Line your freshly clean 9 inch spring-form pan with parchment paper. Preheat your oven to 325 degrees. Beat the cream cheese in a mixer until light and fluffy. Slowly add the sugar and beat well. Add the vanilla and sour cream. Add the eggs, one at time, beating well after each addition. Pour the cheesecake batter into the prepared pan and bake for 50-55 minutes, until set. The cheesecake will puff up really high while it's baking, but then it will shrink back down while it's cooling. Let the cheesecake cool for 1 hour and then put it in the refrigerator for one hour.n To assemble the cake: Put the tres leches cake on a cake plate. Line the top of the cake with sliced strawberries. Then put the cheesecake on top of the strawberries. Frost the cake with fresh whipped cream (beat heavy cream with a little powdered sugar) and decorate with sliced strawberries or whatever you want. Keep refrigerated. Serves how every many you want and has a billion calories.

MASON JAR CHEESECAKES — LET'S DISH RECIPES



Mason Jar Cheesecakes — Let's Dish Recipes image

These perfectly sized cheesecakes are as pretty as they are delicious. Serve with a variety of topping for a fun dessert that perfect for Mother's Day, graduation parties, weddings or any kind of celebration!

Provided by Danelle

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 10

Number Of Ingredients 9

3 tablespoons butter, melted
2 (8 oz.) packages cream cheese, softened
1/2 cup sugar
2 eggs
1/2 cup sour cream
1/2 teaspoon vanilla
1 teaspoon lemon juice
3/4 cup graham cracker crumbs
1 tablespoon sugar

Steps:

  • Preheat oven to 325 degrees. Lightly grease 10 small (4 oz.) Mason jars and place the jars in a 9x13 inch baking dish.
  • In a small bowl, combine the graham cracker crumbs, one tablespoon sugar and melted butter and mix well. Divide the crumbs evenly between the jars and press down gently to form a crust.
  • With an electric mixer, beat the cream cheese and 1/2 cup sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream, vanilla and lemon juice.
  • Fill each jar about 3/4 full of the cream cheese filling, leaving about 1/4 inch at the top. Place the baking pan with the jars into the oven and carefully fill the pan with hot water about halfway up the jars.
  • Bake for 30 minutes, or until the tops of the cheesecakes are just set and golden. Remove the jars from the water bath with tongs and place on wire rack to cool. Refrigerate for at least 3 hours before serving.

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