Black Cake’s Tres Leches Cheesecake Recipe, step by step
At Black Cake (Castelldefels, Barcelona, Spain), self-taught chef Guillermo Martínez aims to create honest, carefully crafted, and distinctive cheesecakes.
Here, the chef spends a lot of time exploring new flavors and combinations that bring freshness and differentiation to the brand. His creativity is evident in creations like the Tres Leches Cheesecake, which features a Genoise sponge soaked in a mixture of three types of milk (evaporated, condensed, and cream).
Here we share the complete recipe!
Tres Leches Cheesecake
Genoise Sponge
- 64 g all-purpose flour
- 13 g potato starch
- 4 g baking powder
- 3 large eggs
- 75 g sugar
Preheat the oven to 180°C (350°F).
Grease and line a 20 cm (8-inch) cake tin with parchment paper.
Sift the flour, cornstarch, and baking powder together to ensure even distribution.
Process the eggs and sugar in the metal bowl of a stand mixer at medium-high speed until you obtain a very fluffy, stable, and pale-colored mixture (its structure will triple in volume). This step is critical: the structure of the cake depends almost exclusively on the initial aeration of the eggs.
Add the sifted dry ingredients in three batches, folding them in by hand with a spatula using gentle, circular motions. Avoid deflating the batter; do not overmix.
Pour the batter into the prepared pan.
Bake for 13–14 minutes at 180°C (350°F), until you obtain a light, springy cake with a uniform golden color.
Three types of milk for soaking the sponge cake
- 150 g evaporated milk
- 150 g heavy cream (35% fat)
- 200 g sweetened condensed milk
Mix the evaporated milk, sweetened condensed milk, and heavy cream in a jug. Set aside.
Cheesecake
- 32 g milk
- 320 g cream cheese
- 64 g icing sugar
- 4 g Tahitian vanilla
- 130 g heavy cream (35% fat)
- 4 gelatin sheets (or 6.5 g powdered gelatin)
Heat the milk without bringing it to a boil. Set aside.
In a bowl, work the cream cheese with a spatula or whisk until smooth and homogeneous.
Add the sifted icing sugar and Tahitian vanilla to the cream cheese, mixing gently without over-aerating. Pour the still-warm milk in a thin stream while gently emulsifying.
Heat the cream and when it boils, turn off the heat and add the previously hydrated gelatin. Stir and pour over the cheesecake mixture.
Assembly
Once cooled, make small incisions all over the sponge cake with toothpicks and soak them with the three-milk mixture. Then refrigerate.
Pour the cheesecake over the sponge cake. Gently tap to remove any air bubbles.
Refrigerate for at least four hours or until the cheesecake is completely set.
Discover other special products from Black Cake in our Spanish pastry magazine, in issue 518 of DPAS
Mango and yuzu tart
The Imperfect. Madagascar Bourbon Vanilla Flan
The traditional Basque
