"Really great cheesecake. The consistency is creamy, not as thick/dry as some cheesecakes. Also not a tart-- I think the mascarpone is smoother flavor. I added a few more tablespoons of lemon juice and another tablespoon of zest to up the lemon flavor and served it with raspberry coulis. My crust was a little more crumbly than I like - to be fa""

"I have tried 3 Tres Leches Cake recipes and this is the best one by far! It uses a sponge cake base and works the best at soaking up and holding the milk mixture. I think this version (and most traditional recipes) are very sweet--too me almost cloyingly so. In my last version, I cut the sweetened condensed milk in half and that seemed perfect to me. Agree with others to definitely let sit overnight and use the recommended amount of milk mixture. The cake is supposed to be "soggy"!"