A sweet ending: Tres Leches and Cheesecake Revisited

As I mentioned in the previous few blogs, we've hit the year mark here at Cake 30, so this summer's goal was to tackle bread and come up with some signature recipes before I delve into veganism.

So, where am I now?
I've got creme brulee in the bag.
And puddings and custards are a cinch. Stove-top chocolate is still one of the best things ever invented in my humble opinion.

I've got a cheesecake recipe- that I'll be sharing with you today that was one of the year's biggest hits.
I'm looking forward to pumpkin and apple cakes this fall.
To my vegan cakes and custards...
To new bread recipes and delicious veggie soups as the weather turns chilly.
I conquered sponge cake and I'm confident enough in my ability to try and modify recipes that I'm proud to say that this experiment paid off.

That being said, I think it's time to move on to other ventures which you will find at http://gracephul.blogspot.com/ and http://sproutsandwiches.blogspot.com/

Here are our last two cakes together (for now):

Tres Leches.
Nels was in town, and I'd promised her a tres leches around the time of my birthday, but we literally didn't have any time for it... So, I made one to serve after lunch at mom's.
I decided to do the sponge cake from two weeks ago that gave me so many problems.  The only change was one less egg and a lot more minding.

It came out golden and perfect and the flavor was just right with the tres leches drizzle.

The drizzle or cake soak came out of A World of Cakes.  I put the cake together before lunch and it was ready when we'd finished.  I didn't mind the corners as well as I could have, but the cake itself was so good that no one complained.  The only thing I'll have to figure out is if I should only soak it piece by piece if it won't all be eaten at once.  Past recipes have seemed to hold up to refrigeration... this one didn't.

Angie was trying low carb and pointed out that whipped cream doesn't have many carbs.  Lol.

Cheesecake has been the bane of my existence this year.  From near house fires to refusing to set, from eggy to cakey, it's been a pain right in the keister.

I decided to throw caution to the wind and just make a cheesecake... and I did.

Here's my new recipe:

Crust:

1 ½ c graham cracker crumbs (about 15 sheets)

¼ c sugar

¼ c melted butter

½ tsp cinnamon

¼ tsp nutmeg

Filling (BE SURE ALL INGREDIENTS ARE ROOM TEMP!)

4 8oz packages of cream cheese

1 c brown sugar

½ c white sugar

4 eggs

3/4 c sour cream

1 Tsp vanilla extract

Preheat oven to 350 degrees

Grease a nine inch spring form pan

Wrap the bottom in foil 3X

Heat water for water bath

In a medium bowl, mix graham cracker crumbs, sugar, spices and butter.  Press onto bottom of springform pan.

In a large bowl, mix cream cheese with sugar until smooth. Mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream and vanilla until smooth. Pour filling into prepared crust.

Bake in preheated oven for 1 hour and 10 minutes.  Place hot cheesecake uncovered in the refrigerator overnight.

It wasn't too heavy or cakey.  It was creamy and it was necessary!

My mother loved it. My sister raved and my neighbor asked me to make it again (instead I made her lthat chocolate cheesecake for her birthday- her family raved)  The faculty were impressed and grateful.  Sweet success.

A delicious ending to an interesting year of cake.

Be well and happy baking.