Pastel De Queso Recipe
cheesecake, strawberry gel, rhubarb sauce, corn whipped ganache, candied pistachios, corn cookie
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Ingredients
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Cheesecake Filling
Strawberry Gel
Rhubarb Sauce
Corn Whipped Ganache
Candied Pistachios
Corn Cookies
Method
Cheesecake Preparation
- 1
Prepare the Cheesecake Filling
Pour the cheesecake mixture into a greased springform pan and bake for 50-60 minutes or until the center is set. Let it cool completely.
Strawberry Gel
- 2
Make the Strawberry Gel
In a saucepan, combine fresh strawberries, sugar, and lemon juice. Cook over medium heat until strawberries break down. Dissolve gelatin in water and add it to the mixture. Stir and let it cool.
Rhubarb Sauce
- 3
Corn Whipped Ganache
- 4
Make the Corn Whipped Ganache
Heat the heavy cream in a saucepan until just boiling. Pour over white chocolate chips in a bowl and let sit for a few minutes. Stir until smooth, then mix in corn syrup. Let it cool and whip until fluffy.
Candied Pistachios
- 5
Prepare the Candied Pistachios
In a saucepan, combine pistachios, sugar, and water. Cook over medium heat, stirring until sugar dissolves and the mixture thickens. Spread on parchment paper to cool.
Corn Cookies
- 6
Make the Corn Cookies
Preheat the oven to 350°F (175°C). In a bowl, cream butter and sugar until light and fluffy. Add egg and vanilla. Gradually mix in cornmeal, flour, and baking powder. Form into balls and place on a baking sheet. Bake for 15-20 minutes until golden.
Assembly
- 7
Assemble the Pastel de Queso
Once the cheesecake has cooled, spread the strawberry gel over the top. Drizzle with rhubarb sauce, dollop with corn whipped ganache, and garnish with candied pistachios. Serve with corn cookies on the side.
