Tres Leches Cheesecake with Horchata Whipped Cream

Happy Cinco de Mayo!!  In honor of this celebration, I'm bringing back a recipe I developed a few years ago when I was in my cheesecake making mode.  It's a tres leches version that combines a cake layer and a cheesecake layer all in one delicious dessert.  I updated it for today by adding a horchata whipped cream as the topping.  Horchata is a Mexican drink made with rice and cinnamon.  Enjoy!! 




Tres Leches Cheesecake with Horchata Whipped Cream

 

Cake Layer: 

1 ½ cups flour
1 teaspoon baking powder
1 cup sugar
½ cup butter, softened
½ teaspoon vanilla extract
5 large eggs

Cheesecake Layer:

3 pkgs. (8oz. each) cream cheese, softened
¾ cup sugar                                               
1 ½ teaspoons vanilla extract                                        
3 large eggs                                                         

Tres Leches Sauce:                                                      

1 cup whole milk
1 cup sweetened condensed milk
1 cup evaporated milk

Horchata Whipped Cream:
         
1 cup heavy cream
2 tablespoons rice flour
2 tablespoons powdered sugar
¼ teaspoon cinnamon

 

1.     Preheat oven to 350°F.  Line a 13x9x2-inch baking pan with foil.  Extend ends of foil over sides of pan.  Coat foil with cooking spray. 

2.     In a small bowl, combine flour and baking powder.  Set aside.  In a large bowl, cream together sugar and butter with an electric mixer on medium speed until smooth.  Add vanilla and eggs, one at a time, beating after each addition.  Gradually add flour mixture and beat on low speed until combined.  Pour into prepared pan.  Set aside. 

3.     In a large bowl, beat cream cheese, sugar, and vanilla at medium speed until well blended.  Add eggs, one at a time, beating after each addition.  Carefully pour on top of cake layer, spreading evenly.  Bake for 40 minutes or until center is almost set.  Remove from oven and run knife around edge of pan to loosen.  Let cool.  Refrigerate for at least 3 hours or overnight.  Lift cake from pan, using foil extensions.  Using serving plate, carefully invert cake (so cheesecake layer is on bottom).  Using a fork or skewer, poke holes evenly across surface of cake. 

4.     Mix three milks in medium bowl.  Slowly pour sauce over top of cake.  Set aside.  In a medium bowl, whip cream with an electric mixer until soft peaks form.  Slowly add flour, sugar, and cinnamon, beating until stiff.  Spread whipped cream over cake.  Cover and refrigerate until serving. 

 

Serves:  16