Receta Pastel dulce de leche tres leches con pay de queso

heavy cream

🥗Healthier: coconut cream

💰Cheaper: milk + cornstarch

Coconut cream provides a similar richness with fewer calories.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

cake flour

🥗Healthier: all-purpose flour

💰Cheaper: all-purpose flour

All-purpose flour is more accessible and versatile.

dulce de leche

🥗Healthier: caramel sauce

💰Cheaper: sweetened condensed milk

Caramel sauce can mimic the flavor with less cost.

Separate 7 eggs and beat the egg whites until soft peaks form.

Add 190 g of sugar to the egg whites and continue beating until a soft meringue is achieved.

In another bowl, mix the 7 egg yolks with 1 tablespoon of vanilla extract and 1/4 cup of dulce de leche, beating well to combine.

Gently fold the egg yolk mixture into the meringue.

Sift 260 g of all-purpose flour and add 1 1/2 teaspoons of baking powder, folding it into the egg mixture.

Grease a 24 cm mold with vegetable shortening and a bit of flour, then pour the batter into the mold and smooth it out.

Bake in a preheated oven at 180°C for 50 to 55 minutes, checking for doneness.

Let the cake cool after removing it from the oven.

For the cheesecake base, crush 250 g of María cookies and mix with 2 tablespoons of sugar and 1/2 tablespoon of cinnamon.

Add 140 g of unsalted butter to the cookie mixture and combine until well integrated.

Divide the cookie mixture evenly into two 23 cm pie molds and press down firmly.

Bake the cookie crusts at 180°C for 17 minutes and let them cool.

In a blender, combine 200 g of cream cheese, 250 ml of heavy cream, 3 eggs, 1 tablespoon of vanilla extract, 3 tablespoons of cornstarch, 300 ml of evaporated milk, and 1/2 cup of sweetened condensed milk, blending until smooth.

Pour the cream cheese mixture into the cooled cookie crusts and bake at 170°C for 1 hour, ensuring the center is not liquid.

Let the cheesecakes cool and refrigerate overnight.

Prepare the tres leches mixture by combining 1 can of heavy cream, 1/2 cup of dulce de leche, 2 tablespoons of brandy, 1 can of evaporated milk, and 1 cup of whole milk, mixing well and reserving.

Remove the cheesecake from the refrigerator and add some whipped cream on top.

Cut the cake into two layers and moisten the first layer with the tres leches mixture.

Spread a layer of dulce de leche and whipped cream on top of the first layer.

Repeat the process for the second layer, moistening it with the tres leches mixture and adding more dulce de leche and whipped cream.

Cover the entire cake with whipped cream and smooth it out.

Mix 2 tablespoons of dulce de leche with 2 tablespoons of heavy cream for decoration, then transfer to a piping bag.

Decorate the cake with the dulce de leche mixture and top with strawberries.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens