TRES LECHE CHEESECAKE RECIPES

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour bottom of a 9-inch springform pan.
• Beat the egg yolks with 3/4 cup sugar until light in color and doubled in volume. Stir in milk, vanilla, flour and baking powder.
• In a small bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar. Beat until firm but not dry. Fold 1/3 of the egg whites into the yolk mixture to lighten it; fold in remaining egg whites. Pour batter into prepared pan.
• Bake in preheated oven for 45 to 50 minutes or until cake tester inserted into the middle comes out clean. Allow to cool 10 minutes.
• Loosen edge of cake with knife before removing side of pan. Cool cake completely on a wire rack.
• Place cooled cake on a deep serving plate. Use a two-pronged meat fork or a cake tester to pierce the surface of cake.
• Mix together condensed milk, evaporated milk and 1/4 cup of the whipping cream. Set aside 1 cup of the measured milk mixture and refrigerate for another use. Pour remaining milk mixture over cake slowly until absorbed. Whip the remaining whipping cream until it thickens and reaches spreading consistency. Frost cake with whipped cream and garnish with cherries. Store cake in the refrigerator.