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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 #mamalatinatipsrecipes 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
- 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 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 of evaporated milk
- 1 14 oz can of condensed milk
- 1 8 oz package of cream cheese
- 1 T lime juice
- 4 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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I also remember eating this recipe as a kid!
Silvia, I’m going to make this for Mother’s Day! I love lime and cream and my kids too. Thanks for sharing your family recipes!
I love this recipe! looks so simple but the result is a beautiful well balanced cake. I will decorate the top with some candied orange peels!
It looks super refreshing!
Wow this looks great, I actually had no idea there was various types of Cheesecakes. I need to try this.
I have never made cheesecake but this looks like an easy recipe that I could try.
So this is a good one to start!
I have never heard of Mexican cheesecake before! I bet my kids would love this!
I love cheesecakes but cannot make them. Your recipe looks interesting. I would love to try it out.
Love the cheesecake idea. Now I know what I am gonna do this Christmas. Thanks for the recipe, I would surely try to make step by step and I hope it turns out perfect.Or at least close to what you have done.
Excellent idea! We usually make it for Thanksgiving or Christmas, always a hit.
I didn’t even know there was any such thing as Mexican cheesecake, but this looks really yummy!
Yes, is a little lighter and tangy.
Que ricura! I love sweets and this is just the type of dessert I enjoy. YUM!
This s looks so yummy. I’ll have to try it especially because it has strawberries on it!
I love trying new desserts. This one sounds really delicious. I’ll have to make it one of these days.
I love cheese cake and never tried a Mexican cheesecake yet. I hope it taste as good and cant wait to try it out.
Even my husband, who usually don’t like cheesecake, likes my Mexican version. 🙂
This sounds like a very easy to make cheesecake. For me, the bakes cheesecakes are the best, I like them much better than the ones that need to set in the fridge.
We love sweetened condensed milk. This sounds wonderful – I’ll have to make it soon!
Please come back and let us know how you like it.
You had me at Cheesecake. Then it could be Afghanistani, And I’d be all over it. That is one smashing recipe!
THis looks HEAVENLY
I am going to make this on my mother’s birthday. This recipe looks easy and doable. Thanks for sharing this recipe.
Please let us know how she liked it, and thanks for stopping by.
It looks yummy. But what makes it a Mexican cheesecake?
Not tried a Mexican style cheesecake before but would love to try it one day.
Oh. MY. Goodness!!!! You just made my day with this recipe! I cannot wait to try this out!!! I love a dessert that is not too sweet; I’m not much of a baker but this seems easy enough for my level, haha!
So this is for you then! Not too sweet and easy to make.
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.
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.
I had no idea the traditional American cheesecake was different from the Mexican one. Now I can’t wait to try this recipe. It’s sounds and looks amazing.