Quesada Pasiega: Spanish Cheesecake

Cantabrian Style Cheesecake

Having never been the biggest fan of cheesecake, upon trying the Spanish dessert Quesada Pasiega I was astounded to be blown away by one of the best tasting cakes I’ve tried in a very long time. A mix between a light, fluffy cheesecake and a creamy ricotta pie, Quesada Pasiega just may be my new favorite Spanish dessert! Unfortunately, being a famous Cantabrian sweet, I don’t know where to find it here in Madrid. That leaves only one solution– making it at home!

I found a recipe at one of the Spanish blogs I frequent: Cocina Para Urbanitas. Begoña is from Logroño in La Rioja, the Spanish capital of gastronomy for 2012! Her recipe was simple, and while her picture didn’t look exactly like the cheesecake I’d tried, I decided to give it a try with only a few adaptations.

Recipe for Cantabrian Cheesecake (Quesada Pasiega)

Adapted from: Receta de Quesada Casera Fácil

Ingredients:

  • 200 grams (a little under 8 ounces) of ricotta cheese
  • 2 eggs
  • 70 grams (5 T) of unsalted butter (at room temperature)
  • 1 cup sugar
  • 1 cup flour
  • 2 cups whole milk
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • Small pinch of salt

Instructions:

  1. Preheat the oven to 350°F (180°C)
  2. Cream the butter and sugar and whisk in the eggs and vanilla.
  3. Beat well and add in the ricotta cheese and pinch of salt.
  4. Finally, beat in the milk and then, little by little, the flour.
  5. Stir in the lemon zest.
  6. Pour the mixture into a 9×13 inch baking dish and bake for between 35 and 45 minutes.
  7. The quesada is ready when slightly browned and a toothpick comes out clean.
  8. Let the cheesecake cool for at least 15 minutes to set. Enjoy on its own or with a bit of your favorite jam.

I guarantee you that this cheesecake recipe is a keeper– easy, delicious, and impressive. I’ll be in the states on Wednesday and I’ve already requested that my mom buy some ricotta so that I can wow them with my Spanish pastry skills. A slice of Cantabrian Style Spanish Cheesecake might just be the star at my sister’s post wedding brunch! I’ll let you know…

Do you guys have any super simple but still delightfully delicious Spanish recipes?
Please share!

Comments

  1. Michelle says:

    Have never tried this, but as a fan of cheesecake, I feel like I really need to! I’ll definitely keep this dessert and recipe in mind. :)

  2. ChgoJohn says:

    This looks great! I make my own ricotta and this looks like the perfect use for it. Thanks for sharing!

  3. Jessica Alcorn says:

    I’ve tried quesada before but never made it at home! It looks delicious! Where did you find the ricotta cheese?

  4. Cassandra says:

    When a friend and I went to Santander last year we tried to seek this desert out as our guidebook had mentioned quesada. We went in and out of at least 5 different restaurants who told us that they didn’t offer this sweet. Now I can make it at home and finally try it!!

  5. Rob Innis says:

    My Spanish Mother-in-Law makes the best tortilla ever, no secret ingredients just plenty of time to prepare and cook lovingly.

  6. Oliva says:

    The quesada pasiega doesn’t have cheese, traditionally it was made with curdled milk and now it’s made with yogurt. Any recipe with cheese it’s not quesada.

  7. César says:

    I agree with you Oliva, the Quesada Pasiega doesn’t have cheese, but ricotta cheese, called requesón in Spanish, is not properly a cheese and some people seem to use it in this recipe. But, as you say, traditionally it was made with cuajada (curdled milk) and now it’s made with yogurt. A trick, If you like the taste of the lemon in the dessert you can use lemon yogurt instead of plain. Cassandra, I’m a wee upset of hearing that you weren’t able to find quesada in the Cantabrian capital, I’ve got to do something about that…:). Greetings from Cantabria.

  8. Colin says:

    Thanks for the recipe! I’m baking one now, but it sure looks watery (from the two cups of milk)
    I hope it turns out fine!

Trackbacks

  1. [...] pasiega; I had to make a quick trip to the store and purchase ricotta cheese and a lemon. The recipe I followed used ricotta cheese, but other variations of the recipe use yogurt instead of [...]

Speak Your Mind

*