Tres Leches Cheesecake

Yield: 24–30 5oz cups

This recipe has 3 components: Cheesecake, Tres Leches Cake Crumble, and Crema Mexicana Whipped Topping.

• 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

1. Mix all ingredients until smooth.
2. Spread into a parchment-lined 8x8 pan.
3. Refrigerate until firm (or freeze briefly for clean cups).
4. Cut into 3" rounds using a ring cutter.

• 1 prepared vanilla cake or sponge cake
• ½ cup evaporated milk
• ½ cup Shamrock Farms Whole Milk
• ½ cup sweetened condensed milk

1. Mix the tres milks together.
2. Break sponge cake into crumbs.
3. Lightly moisten with the milk mixture.
4. Keep crumbly, not soggy.

• 2 cups Shamrock Farms 40% Heavy Cream
• ⅓ cup Shamrock Farms Crema Mexicana
• ¾ cup powdered sugar
• 1 tsp vanilla

1. Whip all ingredients to medium peaks.
2. Transfer to a piping bag fitted with a large star tip.

Plate: Large white coupe plate or stoneware plate, 10–12"

1. Using the back of a spoon, create a wide swipe of dulce de leche on the left side of the plate.
2. Place one 3" cheesecake round slightly right of center, sitting partially on the dulce de leche swipe.
3. Scatter 2–3 tablespoons of tres leches cake crumble around the base of the cheesecake.
4. Pipe a large rosette of crema mexicana whipped topping directly on top of the cheesecake.
5. Insert a white chocolate shard or lace tuile into the whipped topping at a slight angle for height.
6. Place 1 strawberry half, 1 blackberry, and 1 raspberry against the side of the cheesecake.
7. Add 2–3 micro flowers around the berries and the crumble.
8. Dust lightly with cinnamon.
9. Finish with a few small dots of dulce de leche around the plate.