Tres Leches Cheesecake is a decadent fusion dessert that combines the rich creaminess of traditional cheesecake with the sweet, milky goodness of a classic tres leches cake. It features a smooth, velvety cheesecake soaked in a mixture of three milks—evaporated, condensed, and heavy cream—resulting in a luscious, melt-in-your-mouth experience that’s both indulgent and irresistibly delicious. Perfect for special occasions or as a treat for anyone with a serious sweet tooth!
Breakdown of the tres leches cheesecake
When creating a Tres Leches Cheesecake, I started by focusing on the cake layer, which forms the first part of this delicious dessert.
The second step involved making the tres leches mixture, a blend of whole milk, evaporated milk, and condensed milk. Once mixed thoroughly, I poured it over the baked cake layer, letting it soak all the way to the top.
The last part was the cheesecake itself, and I debated whether to go for a baked or no-bake cheesecake. Although both kinds of cheesecakes are great, I usually lean toward the baked ones.
However, after some critical thinking, I realized that to bake both the cake and cheesecake layers separately and then chill them before putting them together would have seemed like extra work.
Why did you not grease and line your cake tin?
When making a Tres Leches Cheesecake, the choice to leave the cake tin un-greased might seem odd, but it’s all about the science behind it.
As the cake batter begins to rise during the bake, it needs to grip the sides of the tin. If you were to grease the sides, the batter wouldn’t get that essential grip, leading to a potentially uneven rise.
Instead of lining the bottom with baking paper or adding a circle of it, I prefer to skip that step because the milk mixture we pour over the baked cake can make any lining soggy.
Using a loose bottom or springform tin makes things much easier when it’s time to remove the cheesecake. Just run a knife around the sides, then open the tin, and you’ll have a beautifully set dessert ready to enjoy.
Conclusion
In conclusion, the Tres Leches Cheesecake is a delightful blend of textures and flavors that brings together the best of both worlds: the airy, soaked richness of a traditional tres leches cake and the smooth, creamy decadence of cheesecake.
By carefully layering these two desserts, you create a treat that’s not just visually stunning but also deeply satisfying to the taste buds. Whether you’re making it for a special occasion or just to indulge in something sweet, this dessert is sure to impress.
So, gather your ingredients, follow the steps, and get ready to enjoy a slice of pure dessert heaven.
Ingredients
For the cake layer:
3 egg whites
40g granulated sugar
3 egg yolks
40g granulated sugar
25ml any flavourless oil (I use vegetable)
25ml milk
1 teaspoon lemon juice
1 teaspoon vanilla extract
60g plain flour
For the milk mixture:
100ml whole milk
150ml evaporated milk
150g condensed milk
For the cheesecake batter:
500g cream cheese
100g granulated sugar
1 tablespoon vanilla extract
2 teaspoons lemon juice
200ml double cream
Directions
· Pre-heating the oven to the correct temperature is the first step.
· Begin making the cake layer by whipping the egg whites until they become foamy. Gradually add sugar while still whipping until you achieve stiff peaks.
· In another bowl, whisk together the egg yolks and remaining sugar until the mixture lightens in color and increases in volume.
· Add the oil, milk, lemon juice, and vanilla extract to the egg yolk mixture and whisk until you have a smooth batter.
· Sift in the flour and gently fold in the whipped egg whites until there are no lumps or steaks in the batter.
· Pour the batter into a tin and bake until a toothpick inserted in the center comes out clean.
· While the cake is baking, prepare the milk mixture by mixing together milk, evaporated milk, and condensed milk.
· Once the cake has cooled, use a knife to poke holes all over it. Gradually pour the milk mixture over the cake, allowing it to soak in between additions. Keep repeating until all the mixture has been used.
· For the cheesecake layer, blend cream cheese, sugar, vanilla, and lemon juice until smooth.
· Whip in some cream until you have a thick batter, then spread it over the cooled cake.
· Leave the cheesecake to set in the fridge overnight.
· The next day, remove the cheesecake from the tin, slice it up, and enjoy!
