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Tres Leches Crème Brûlée Cheesecake

Sophia
What happens when you combine a milky Latin American sponge cake, a tangy baked cheesecake, and a crackly French custard? You get an unforgettable dessert: Tres Leches Crème Brûlée Cheesecake. This recipe creates three distinct layers in every bite. The bottom is a tender sponge soaked in three milks. The middle is a smooth vanilla cheesecake. The top is a glossy crème brûlée shell that shatters under a spoon. It sounds ambitious, but the steps are straightforward. Make it for a birthday, holiday, or any time you want a centerpiece dessert.
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Prep Time 1 minute
Cook Time 1 minute
Total Time 6 minutes
Servings 12
Calories 920 kcal

Ingredients
  

For the Tres Leches Cake

  • 3 eggs separated
  • 1/2 cup sugar divided
  • 1/2 teaspoon vanilla extract
  • 5 tablespoons whole milk
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/2 can sweetened condensed milk about 7 ounces
  • 1/2 can evaporated milk about 6 ounces
  • 1/4 cup heavy cream

For the Cheesecake

  • 2 8-ounce boxes cream cheese softened at room temperature
  • 2/3 cup sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2/3 cup heavy cream

For the Crème Brûlée Layer

  • 4 cups heavy cream
  • 2 teaspoons vanilla extract
  • 6 large egg yolks
  • 1 cup sugar divided

For the Mascarpone Frosting

  • 8 ounces mascarpone or cream cheese
  • 1/2 cup sugar
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions
 

Make the Tres Leches Cake

  • Preheat oven to 350 degrees Fahrenheit. Butter an 8- or 9-inch round cake pan.
  • Separate the eggs. Beat the yolks with 1/4 cup sugar until pale and thick.
  • Whisk in vanilla extract and whole milk.
  • Stir in flour, baking powder, and salt until just combined.
  • In a separate bowl, beat egg whites until soft peaks form. Gradually beat in remaining 1/4 cup sugar until stiff peaks form.
  • Fold the egg whites into the batter gently. Pour batter into the pan.
  • Bake for 30 minutes or until a knife comes out clean. Cool on a wire rack.
  • Remove the cake from the pan. Poke it all over with a fork.
  • Whisk together sweetened condensed milk, evaporated milk, and heavy cream. Pour slowly over the cake. Refrigerate.

Make the Cheesecake Layer

  • Lower oven to 325 degrees Fahrenheit. Grease a 9-inch springform pan. Wrap the bottom and sides with at least two layers of foil.
  • Beat cream cheese, sugar, and salt until light and fluffy.
  • Mix in vanilla extract. Add eggs one at a time. Beat in heavy cream on low speed just until smooth.
  • Pour batter into the prepared pan. Place the springform in a larger pan filled with about 2 inches of hot water.
  • Bake for 45 minutes. The center should still be slightly wobbly.

Pour the Crème Brûlée Layer

  • While the cheesecake bakes, heat heavy cream and vanilla in a saucepan until just shy of boiling.
  • Whisk egg yolks and 1/2 cup sugar in a bowl until smooth.
  • Slowly pour hot cream into the yolk mixture, whisking constantly.
  • Remove the partially baked cheesecake from the oven. Pour the custard over the cheesecake. It may break through; that is expected.
  • Return to the oven and bake another 45 to 50 minutes. The whole cake should jiggle slightly.
  • Cool completely, then chill for at least 4 hours.

Assemble and Torch

  • Invert the chilled cheesecake onto the soaked tres leches cake. Remove the springform pan. The brûlée layer will now be on top.
  • Sprinkle the remaining 1/2 cup sugar evenly over the surface.
  • Use a kitchen torch to melt the sugar until it turns deep amber and hardens. Or broil for a few minutes, watching closely.
  • Beat mascarpone and sugar until fluffy. Add vanilla and heavy cream, then beat until spreadable.
  • Spread the frosting around the sides only, leaving the caramelized top bare.
  • Serve right away or chill for a short time before slicing.

Notes

Ingredient tips: Use room-temperature eggs and dairy for the smoothest cheesecake. Full-fat dairy gives the brûlée layer its luxurious set. If you are gluten-sensitive, swap the cake flour for a measured 1-to-1 gluten-free blend. The mascarpone frosting can be made with cream cheese for a slightly tangier finish. Let the cake soak overnight if possible. The extra time makes the crumb melt in your mouth. For clean slices, dip a sharp knife in hot water between cuts.