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For years, Mexican Cheesecake has been a favorite dessert at my family’s get-togethers.
One of my cousins, in fact, started selling them to friends and acquaintances, and then she and one of my aunts sold them through the family gelatina business.
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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.
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If you make this Mexican Cheesecake, be sure to snap a photo and share it on social media with the #mamalatinatips hashtag. Iād love to see it and share it as well.
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
- 2 tablespoons lime juice
- 3 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 homemade whipped cream and strawberries in season.
Enjoy!
Print the recipe
Mexican Cheesecake Recipe
Ingredients
- 1 pie crust of your choice
- 1 (12 oz) can evaporated milk
- 1 (14 oz) can condensed milk
- 1 (8 oz) package cream cheese room temperature
- 2 tablespoons lime juice
- 3 eggs
Instructions
- 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 homemade whipped cream and strawberries in season.
Notes
Did you make this recipe?
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I made this recipe ,the only problem is thar it did not fit into the 10″ premade pie crust. I had at least 1 cup of the mixture left. I followed the instructions exactly and measured everything.
I wonder if the size of the premade pie crust was a little off. It has happened to me in the past. I hope it doesn’t happen again but in case it does, you can bake the extra in an ovenproof container. You can even do a cookie crust (graham crackers and melted butter) and create an individual serving.
Que rico! Ese cheesecake se ve delicioso y la receta sĆŗper fĆ”cil. Espero ver si la intento para Navidad porque tengo que llevar un postre a una fiesta. Gracias por compartir.
Hola Brenda, gracias por tu comentario. Regresa y cuĆ©ntanos como te quedĆ³ por favor.
I had no idea the traditional American cheesecake was different from the Mexican one. Now I canāt wait to try this recipe. Itās sounds and looks amazing.
I haven’t tried making a Mexican Cheesecake before but I can imagine how delicious it must be because of the condensed milk and lime juice!
It has a very light consistency, the lime is lovely in it.
Well my boyfriend is Mexican and LOVES Cheesecake so this might just be the most perfect dessert for him! can’t wait to try the recipe
That is perfect, let me know how you like it.