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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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Que rico! Ese cheesecake se ve delicioso y la receta súper fácil. Espero ver si la intento para Navidad porque tengo que llevar un postre a una fiesta. Gracias por compartir.
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.
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!
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
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!
Not tried a Mexican style cheesecake before but would love to try it one day.
It looks yummy. But what makes it a Mexican cheesecake?
I am going to make this on my mother’s birthday. This recipe looks easy and doable. Thanks for sharing this recipe.
THis looks HEAVENLY
You had me at Cheesecake. Then it could be Afghanistani, And I’d be all over it. That is one smashing recipe!