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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. I’d 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
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For 11 years Ive been trying to find the Mexican Cheese pie I used to buy at a San Fran Mexican bakery in The Mission. Not as firm or sweet as NY Cheesecake. In a flakey crust, not graham crackers. Ill give this one a try!
Hello Joan, you can replace the graham crackers with a store-bought or homemade pie crust. Add the filing and bake. Please let us know how it turned out.
That is one beautifully made cheesecake. Looks so light and the texture is amazing. I had in plan to make New York-style cheesecake for New Year’s dinner. Now that I’ve seen your recipe, I think I’ll change my mind and do this instead.
This cheesecake was so delicious and simple to make! I can’t wait to make it again for Christmas!
Omg, this cheesecake looks to die for! It looks super pretty and delicious. Thank you for sharing this recipe!
I have got to try this less sweet version of cheesecake. The lime juice makes it sounds so tangy that it’s making my mouth water!