Pastel De Queso Recipe
Recipe information
Make Pastel De Queso in just 9h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Crust
Cheese filling
Topping (optional)
Crust
1. Prepare pan
Preheat oven to 180°C (350°F). Lightly butter a 9-inch (23 cm) springform pan and line the bottom with parchment paper. Leave the sides unlined for best release.
2. Make crumbs
Place the María cookies (or graham crackers) in a food processor and pulse to fine crumbs. Alternatively, place cookies in a zip-top bag and crush with a rolling pin until fine.
3. Combine and press
Transfer crumbs to a bowl. Add melted butter, 2 tablespoons granulated sugar and cinnamon (if using). Stir until combined and the mixture holds together when pressed. Press the crumb mixture evenly into the bottom (and about 1–2 cm up the sides if desired) of the prepared springform pan, compacting firmly with the back of a measuring cup. Bake crust for 8–10 minutes until set and fragrant. Remove from oven and reduce oven temperature to 160°C (325°F). Let crust cool while you make the filling.
Cheese filling
4. Soften and mix cream cheese
Ensure cream cheese is at room temperature to avoid lumps. Place cream cheese in a large mixing bowl. Beat on medium speed with a hand mixer or in a stand mixer fitted with the paddle attachment until smooth and creamy, about 2–3 minutes.
5. Add sugar and drying agent
Add the 150 g granulated sugar and the pinch of salt to the cream cheese. Beat on low to medium speed until combined and smooth, scraping down the bowl as needed. Add the 2 tablespoons flour (or cornstarch) and blend just to incorporate.
6. Incorporate dairy
With the mixer on low, add the sour cream and heavy cream in two additions, mixing until smooth. Scrape down the bowl to ensure an even mixture.
7. Add eggs gently
Beat the eggs and extra yolk in a small bowl and add to the cream cheese mixture in two additions, mixing on low speed until just combined. Do not overbeat — avoid incorporating too much air to prevent cracking during baking.
8. Flavor
Add vanilla extract and lemon zest (if using). Mix briefly to combine. The batter should be smooth, glossy and pourable.
9. Assemble and prepare for water bath
Pour the cream cheese filling over the cooled crust and smooth the top with a spatula. Wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil, extending up the sides to prevent water from leaking in during the water bath.
10. Bake in water bath
Place the wrapped springform pan in a large roasting pan. Carefully pour hot (not boiling) water into the roasting pan until the water reaches halfway up the sides of the springform pan (about 1.5–2 cm below the top). Roast in the preheated 160°C (325°F) oven for 55–70 minutes, or until the edges are set and the center still has a slight wobble when gently shaken.
11. Cool gradually to prevent cracking
Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to reduce the risk of cracking. After one hour, remove the cheesecake from the water bath and unwrap the foil. Run a thin knife around the edge of the cake to loosen it from the pan sides (this helps avoid cracks as it contracts). Let the cake cool to room temperature on a wire rack.
12. Chill
Once at room temperature, cover the cheesecake and refrigerate for at least 6 hours, preferably overnight, until completely set and chilled.
Topping (optional)
13. Prepare sour cream topping
If using a sour cream topping: whisk together 120 ml sour cream, 1 tablespoon powdered sugar and 1 teaspoon vanilla extract until smooth. Spread evenly over the chilled cheesecake. Refrigerate an additional 15–30 minutes to set the topping.
14. Serve
Remove the springform pan sides. Transfer the cheesecake to a serving plate, garnish with fresh berries or warm fruit compote as desired. Slice with a hot, dry knife (wipe between slices) for clean portions.
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