Mexican Cheesecake A Family Recipe

Esta entrada también está disponible en: Español

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.
Pay de Queso Tradicional - mamalatinatips.com

RELATED POST: Milk Gelatin

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.

RELATED POST: Tres Leches Cake (Three Milk Cake Recipe)

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.

Pay de Queso Mexican Cheesecake- mamalatinatips.com

Enjoy!

Print the recipe
Pay de Queso Tradicional Mexican Cheesecake- mamalatinatips.com
5 from 19 votes

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.
Cuisine: Mexican

Notes

©Mama Latina Tips Media
 www.mamalatinatips.com

Buy what you need using these affiliate links


34 thoughts on “Mexican Cheesecake A Family Recipe”

  1. 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.

  2. 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.

  3. 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!

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Subscribe

Join our news letter.

You have Successfully Subscribed!

Share1
Pin24
WhatsApp
Yum
Tweet
25 Shares