churro cheesecake & tres leches

sunday, march 23^rd

churro cheesecake & tres leches

churro cheesecake

ingredients

2 cans (oz. each) pillsbury crescent dinner rolls (i used the butter flake kind)

2 pkg. (8 oz. each) cream cheese, softened

1 tsp vanilla

1 egg, slightly beaten

1 cup sugar, divided

2 Tbsp ground cinnamon

instructions

1.     preheat the oven to 350 degrees. using a hand mixer or a bosch beat together the cream cheese, vanilla, partially beaten egg, and ½ cup sugar until smooth.

2.     mix together the rest of the sugar (1/2 cup) and 2 tablespoons cinnamon. set aside.

3.     spray a 9×13 baking dish with cooking spray and sprinkle ¼ cup (or half) of your cinnamon sugar mixture evenly into the bottom of the 9×13.

4.     on a piece of parchment paper, roll out your crescent dinner roll dough into a big 9×13 square and press the seams together so the dough is completely sealed. Set the dough in the bottom of your 9×13 baking dish on top of the cinnamon sugar.

5.     spread the cheesecake evenly on top of your dough and unroll the other can of crescent dough and place on top also making sure that the seams are completely sealed.

6.     sprinkle the top with the remaining ¼ cup of cinnamon sugar mixture and bake for 30-35 minutes or until golden brown.

http://therecipecritic.com/2013/04/churro-cheesecake/

tres leches

ingredients:

1 cup all-purpose flour

1-½ teaspoon baking powder

¼ teaspoons salt

5 whole eggs

1 cup sugar, divided

1 teaspoon vanilla

⅓ cups milk

1 can evaporated milk

1 can sweetened, condensed milk

¼ cups heavy cream

icing:

1 pint heavy cream, for whipping

3 tablespoons sugar

preparation

preheat oven to 350 degrees. spray a 9 x 13 inch pan liberally until coated.

combine flour, baking powder, and salt in a large bowl. separate eggs.

beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow. stir in milk and vanilla. pour egg yolk mixture over the flour mixture and stir very gently until combined.

beat egg whites on high speed until soft peaks form. with the mixer on, pour in remaining 1/4 cup sugar and beat until egg whites are stiff but not dry.

fold egg white mixture into the batter very gently until just combined. pour into prepared pan and spread to even out the surface.

bake for 35 to 45 minutes or until a toothpick comes out clean. turn cake out onto a rimmed platter and allow to cool.

combine condensed milk, evaporated milk, and heavy cream in a small pitcher. when cake is cool, pierce the surface with a fork several times. slowly drizzle all but about 1 cup of the milk mixture—try to get as much around the edges of the cake as you can.

allow the cake to absorb the milk mixture for 30 minutes. to ice the cake, whip 1 pint heavy cream with 3 tablespoons of sugar until thick and spreadable.

spread over the surface of the cake. decorate cake with whole or chopped strawberries. cut into squares and serve.

http://tastykitchen.com/recipes/desserts/tres-leches-cake/