Quesada Pasiega - Spanish Cheesecake
Spanish cheesecake, or quesada pasiega (kay-SAH-dah pah-see-EH-gah), is rich, satisfying, and laced with lemon. Soft, creamy ricotta cheese is the base of this version, though you could also use the more traditional queso fresco if it's available.
We used a 9x13 baking dish for this recipe but you could also use a 10-inch springform pan. The round pan will probably make a thicker cheesecake, so make sure you adjust your baking time accordingly.
Top this cheesecake with berries, honey, jam, chocolate, or a sprinkling of cinnamon. It can be served either cold or warm and is perfect with a fragrant cup of tea.
Ingredients:
- 5 Tablespoons room-temperature butter
- 1 cup Demerara Sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 8 ounces ricotta cheese
- pinch of Salt
- 2 cups whole milk
- 2 cups all purpose flour
- 2 teaspoons Lemon Zest
- 1 Tablespoon vegetable oil
Instructions:
- Preheat oven to 350°F.
- Cream the butter and Demerara Sugar.
- Whisk in eggs and vanilla.
- Add the ricotta and pinch of salt. Beat well.
- Beat in milk and then stir the flour, little by little.
- Stir in Lemon Zest.
- Grease a 9x13 baking dish with vegetable oil. Pour mixture into the greased dish and bake for 35-45 minutes or until a tooth pick inserted into the center comes out clean.
- Let the cheesecake cool for 15 minutes to set.
- Serve plain or with your favorite topping.
