Once again, my friend Patty has outdone herself. I’m not a fan of cheesecake, but I love anything red velvet so I thought I’d give this a try. WOW was all I could say! This would be a great dish to bring if you were assigned dessert for the holidays or if you just want to spoil yourself.
Thank you Patty for sharing this recipe from www.myrecipes.com
Description: If you love both red velvet cake and cheesecake, this recipe is for you. A red velvet filling is spiked with cocoa, topped with a creamy cheesecake layer, and baked in a dark chocolate crust–making a wickedly delicious combination.
Servings: Makes 8 to 10 servings
Time: Recipe Time Prep Time: 20 Minutes Bake: 1 Hour, 25 Minutes Stand: 1 Hour Chill: 8 Hours Total: 10 Hours, 45 Minutes
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring
1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325° for 10 minutes; reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm. Run knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth; gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.
A friend of mine (Great baker by hobby) brought this to one of my cocktail parties and after my first bite melted in my mouth… it was love at first taste. I was always partial to milk or white chocolate, as I found dark chocolate to be too bitter for me. There have been two other exceptions, this would make the third. Thank you Patti for this yummy dessert. Please make me more!
This recipe was found on Epicurious. It went great with red wine for me in the evening, strong coffee with a heavy cream in the morning and a glass of cold milk in the afternoon. Yes, I had to sacrifice my diet to make sure I experimented well to be able to share with you what drinks go well with this delicious beast. Enjoy!
Makes 16 servings
La Bete Noire
Bon Appétit | September 2006
by Jason Aronen
Wilde Roast Café
•1 cup water
•3/4 cup sugar
•9 tablespoons (1 stick plus 1 tablespoon) unsalted butter,
•18 ounces bittersweet (not unsweetened) or semisweet
•6 large eggs
•1 cup heavy whipping cream
•8 ounces bittersweet (not unsweetened) or semisweet
•Lightly sweetened whipped cream
Preheat oven to 350°F. Butter
10-inch-diameter springform pan. Line bottom of pan with parchment round; butter
parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bringing foil
to top of rim. Combine 1 cup water and sugar in small saucepan. Bring to boil
over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from
Melt butter in large saucepan over low heat. Add chocolate
and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add
eggs to chocolate mixture and whisk until well blended. Pour batter into
prepared pan. Place cake pan in large roasting pan. Add enough hot water to
roasting pan to come halfway up sides of cake pan.
Bake cake until center no longer moves when pan is gently
shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool
completely in pan.
Bring whipping cream to
simmer in small saucepan over medium heat. Remove from heat. Add chocolate and
whisk until smooth. Pour over top of cake still in pan. Gently shake pan to
distribute ganache evenly over top of cake. Refrigerate cake in pan until
ganache is set, about 2 hours. DO AHEAD: Can be made 2 days ahead. Cover and
Run knife around pan sides to loosen cake; release sides.
Cut cake into wedges and serve with whipped cream.
Once again, my friend Patti came through with an awesome dessert for last week’s cocktail party. It was more like a dance party since that’s what we did most of the evening besides drinking and devouring this yummy treat. With “Make it yourself” personal pizzas in the oven, wine in our glasses and Disco on Pandora, this was icing on the cake for a fun-filled evening with the girls.
Here is the recipe she sent me:
Prep Time: 30 Min
Cook Time: 25 Min
Ready In: 8 Hrs 55 Min
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix 1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce)container frozen whipped topping, thawed
1 (12 ounce)container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl,combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
For a smaller size, maybe try in martini, brandy glasses or shot glasses. Have fun!
Here are two versions of this recipe. A traditional version and a quick and easy recipe. If you’ve had this before, first of all you know what a treat it is. Secondly, you know that it is going to be the same consistency as tiramisu, a bit wet at the bottom but not soggy. I hope you try one of these or both if you have a big party for Cinco De mayo! Happy cooking!
Both recipes serve 14 to 16 conservative slices
Recipe courtesy www.cooking-mexican-recipes.com
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 6 eggs
- 1 cup sugar
- 1/4 cup water
- 4 teaspoons Mexican vanilla extract
- 1 – 14 ounce can sweetened condensed milk
- 1 – 13 ounce can evaporated milk
- 3 cups heavy cream
- 2 tablespoons sugar
- Fresh mangoes, strawberries, blackberries, or other fresh fruit, sliced
Pre-heat oven to 350 degrees. Coat a 9 by 3 inch springform pan with a vegetable spray like Pam. Sift the flour, baking powder, and salt together in a medium size bowl. I like to use a kitchenaid mixer for this recipe or any stand mixer will do. Mix the eggs and sugar in the mixer bowl and beat on high-speed for about 5 minutes or until the volume has doubled. Reduce the speed to low and add one teaspoon vanilla and water. Mix well.
Gently fold the flour ingredients into the egg mixture. You can use the mixer on the slowest setting or fold the flour in with a spatula. Pour the batter into the springform pan and bake for 35 to 45 minutes. I placed the cake in the center of my oven and it took closer to 45 minutes. You can tell when it’s done when the center is firm and the cake starts to pull away from the sides of the pan.
Cool the cake on a rack for 15 minutes. Place a plate over the cake and turn upside down. Release the springform pan. I found that the bottom stuck a bit so use a knife to cut along and release the cake. Place your hand over what is now the bottom of the cake and turn the cake over onto your hand. Gently place the cake right side up onto your serving dish.
Serving It Up
Make sure to serve your tres leches cake on a platter that has a lip to hold in the milk. Set the cake aside to cool completely. Use a serrated knife to slice and/or peel off the top skin of the cake. You can toss this part away or if you are like me you will probably want to see how it tastes.
When the cake is cool, whisk together in a bowl the evaporated milk, the condensed milk, 1 cup of the heavy cream, and 2 teaspoons of the vanilla. Using a long tooth pick, ice pick or whatever you have available, poke holes all over the cake. The holes will allow the cake to absorb more of the milk. Pour or spoon the milk mixture slowly all over the cake and allow it time to soak in before adding more milk. Refrigerate.
When you are ready to serve the cake, place the 2 cups whipping cream in a chilled mixing bowl and begin mixing on medium. Add one teaspoon vanilla and the sugar, a tablespoon at a time, and beat on high until stiff peaks form. Spread whipping cream generously on the top of cake. I garnished mine with sliced strawberries the first time and blackberries the second time. What a special treat this delicious dessert is. I assure you I will be making this again. Be sure to refrigerate leftovers, if there are any. I hope you enjoy this tres leches cake as much as I do.
QUICK & EASY RECIPE
Recipe courtesy Ben Plastina
Show: Melting PotEpisode: A Melting Pot Holiday
- 1 yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan
For topping mixture:
- 1 can evaporated milk
- 1 can sweetened condensed milk
- 1 pint heavy whipping cream
- 1/2 cup rum (or to taste)
- Whipped cream, to cover cake
- 5 ounces sweetened coconut
Poke holes in the cake with a fork all over. Pour topping mixture over cake. Let mixture absorb completely in refrigerator. Cover with whipped cream or cool whip and sprinkle sweetened coconut over top of cake. OPTIONAL: Add macadamia nuts, cherries and/or pineapple.
Well there you have it! Two completely different ways of making this treat.