Yield 24-30 5oz cups
Cheesecake
- 16 oz Shamrock Farms Cream Cheese (softened)
- 1 cup Shamrock Farms Extra Hold Sour Cream
- ½ cup sweetened condensed milk
- ½ cup powdered sugar
- 1 tsp vanilla
Method
- Mix all ingredients until smooth
- Spread into a parchment-lined 8x8 pan
- Refrigerate until firm(or freeze briefly for clean cups)
- Cut into 3” rounds using a ring cutter
Tres Leches Cake Crumble
- 1 prepared vanilla cake Or Sponge Cake
- ½ cup evaporated milk
- ½ cup Shamrock Farms Whole Milk
- ½ cup sweetened condensed milk
Method
- Mix the tree milks together
- Break Sponge cake into crumbs
- Lightly moisten with the milk mixture
- Keep crumbly no soggy
Crema Mexicana Whipped Topping
- 2 cups 40% heavy cream
- 1/3 cup crema mexicana sour cream
- 3/4 cup powdered sugar
- 1 tsp vanilla
Method
- Whip all ingredients to medium peaks
- Transfer to a piping bag fitted with a large star tip
Plating Instructions
Plate
Large white coupe plate or stoneware plate 10-12”
Step 1
Using the back of a spoon, create a wide swipe of dulce de leche on the left side of the plate.
Step 2
Place one 3” cheesecake round slightly right of center, sitting partially on the dulce de leche swipe.
Step 3
Scatter 2-3 tablespoons of tres leches cake crumble around the base of the cheesecake
Step 4
Pipe a large rosette of crema mexicana whipped topping directly on top of the cheesecake.
Step 5
Insert a white chocolate shard or lace tuile into the whipped topping at a slight angle for height
Step 6
Place
- strawberry half
- 1 blackberry
- 1 raspberry
Against the side of the cheesecake
Step 7
Add 2-3 Markon micro flowers around the berries and the crumble
Step 8
Dust lightly with cinnamon
Step 9
Finish with a few small dots of dulce de leche around the plate
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