Mexican Cheesecake Recipe

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For years cheesecake has been a favorite dessert at family get-togethers. One of my cousins, in fact, sold them and one of my aunts sold them through the family gelatina business.

When I first tried cheesecake in the United States, I was surprised. The consistency was very different from the traditional Mexican style I was used to and it was much sweeter.

So I thought I should share my recipe for cheesecake, the way we like to do it in Mexico, which is sweet, yes, but not overwhelmingly so, and has a lighter texture. I hope you like it:

Mexican Cheesecake Recipe

8-12 portions

  • 1 pie crust of your choice
  • 1 (12 oz) can of evaporated milk
  • 1 (14 oz) can of condensed milk
  • 1 (8 oz) package of cream cheese
  • 1 T  lime juice
  • 4 eggs

Pre-heat oven to 350F/approx 180 C

Lay the pie crust over a pie tin or glass pie dish, unless you already have one ready made.

In a blender mix the evaporated milk, condensed milk, cream cheese, lime juice, and eggs until well blended.

Pour the mixture into the pie crust and bake for 40-45 minutes until the center of the pie looks firm. Then remove it carefully from the oven and let it cool completely. Next, place in refrigerator for about two hours to chill.

Decorate as you like. In my case I used whipped cream and strawberries in season.

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