Traditional Mexican Cheesecake

70Min

12Servings

312Cal

MediumLevel

VegetarianKid friendlyvegetarian

#cheesecake#mexican-dessert#easy-dessert#baked-dessert

Ingredients

Crust

Maria biscuits (crushed)

200 g

butter (melted)

115 g

Filling

evaporated milk

355 ml

condensed milk

397 ml

cream cheese (room_temperature)

225 g

lemon juice

30 ml

egg

3 piece

Instructions

Preheat oven

Preheat the oven to 180°C

0 min180°C

Make sure the oven reaches the correct temperature before baking

Prepare crust

Crush Maria biscuits and place in pie dish. Add melted butter and mix with hands to form the crust

8 min

Use your hands to press the crust evenly

Blend filling

Blend evaporated milk, condensed milk, cream cheese, lemon juice and eggs until smooth

5 min

Blend until completely smooth and homogeneous

Pour filling

Pour mixture over crust. Cover with foil and bake for 45-50 minutes until center is firm

50 min180°C

Remove foil after 30 minutes to allow top to brown slightly

Cool in oven

Turn off oven, leave door ajar and let cheesecake cool for 30 minutes

30 min

This helps prevent cracking

Refrigerate

Remove from oven and cool completely. Refrigerate for at least 2 hours

120 min

Chilling improves texture and makes slicing easier

Decorate

Decorate with whipped cream and strawberries or other seasonal fruit

5 min

Serve cold

Original recipe

Websitehttps://www.mamalatinatips.com/es/2014/04/receta-de-pay-de-queso-tradicional.html

Storage

Fridge: 3 days

Reheat: Serve cold

Best served chilled. Do not freeze

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