There is a lot to say about the mexican cheesecake. There are so many things, when it comes to food, that mexicans get ritgh, and cheeecake is one of them. In Mexico cheesecake is not as complex as it is some other places. It only calls for basic ingredients that we udually all have at home. It is a simple and soft pie.Jump to Recipe
My mom once even used “manchego” type cheese to make it because she didn´t have cream cheese at hand and I have to say it actually was good. It is a matter of making the most of what we have.
In the city we grew up in in Mexico, when you order a cheesecake they give you a pie similar to this with some fresh strawberries or jam on top. It is really good but it is different to the classic american cheesecake and to the spanish cheesecake, you just have to be willing and open to try different flavors. The classic american cheesecake is more dense and more difficult to make. The spanish cheesecake is simpler, has a stronger flavor and it is almost liquid on the inside when you cut it, it sort of melts almost.
This recipe has a cookie crust that so many other cheesecake recipes use. Here you do need it, since it holds the cheesecake structure together that you can even eat the cheesecake using your hands.
You could actually make thr crust using some other type of cookies, just make sure you use a soft flavored type of cookie, so it lets the cheese flavor shine. However, if you want to give it an original touch you could even make it using chocolate flavored cookies and add some chocolate or pieces of a chocolate you ike to the filling. That would be so good.
The good thing about this pie is that it is so easy to bake, and it is foolproof. The cheese texture ends up being so soft, with a soft vanilla taste to it.
If you like this recipe you have to see our classic cheesecake and our new york style cheesecake.
For the cookie crust
- 1 1/4 C (5.46 oz) (155 gr) Graham* type cookies ground
- 1/3 C + 1 tbsp (3.17 oz) (90 gr) unsalted butter at room temperature
For the cheese filling:
- 6.70 oz (190 gr) cream cheese
- 1 oz (30 gr) savory soft cheese (either cottage cheese, ricotta or requeson) optional
- 4 eggs
- 1 can (13.70 oz) (390 gr) condensed milk
- 1 can (12.17 fl oz) (360 ml) evaporated milk
- 2 tsp (33 fl oz) (10 ml) vanilla extract
- 1 pinch salt
For the cookie crust:
- Preheat the oven to 375º F (180º C). Have at hand a glass round cake pan of about 9.44 inches (24 cm) in diameter.
- In abowl, mix together thr ground cookies and butter, and knead a little to form a dough.
- Put this dough in the cake pan and even it out on the base and te walls. You can use your hands or a glass to do this.
For the cheese filling:
- Put all the ingredients in a blender or mixer. Mix for 1 minute until you get a smooth liquid mixture.
- Carefully, pour the mixture on top of the cookie crust and bake at 375º F (180º C) for about 40 minutes or until the pie turns slightly golden brown on top, and it is no longer wiggly.
- Once ready, take out of the oven and let it cool down at room temperature for 30 minutes. Refrigerate for at least 2 hours before serving.
What is 6.7oz and 1 oz
I am trying to make the Mexican cheese cake an I don’t understand the 6.70z and the 1 oz some cheese
Hello Nadine, the first one of 6.70 oz is cream cheese specifically, and the 1 oz is for other type of cheese (not cream cheese) that´s soft and savory. It could be either cottage cheese, ricotta or requeson. Let me know if this helps you