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Mexican cheesecake

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Prep Time 15 minutes
Cook Time 40 minutes
Refrigeration 2 hours
Total Time 2 hours 55 minutes
Servings: 10
Course: Dessert
Cuisine: Mexican
Ingredients Method

Ingredients
  

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

Method
 

For the cookie crust:
  1. 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.
  2. In abowl, mix together thr ground cookies and butter, and knead a little to form a dough.
  3. 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:
  1. Put all the ingredients in a blender or mixer. Mix for 1 minute until you get a smooth liquid mixture.
  2. 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.
  3. 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.

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