Having never been the biggest fan of cheesecake, I wasn't hopeful when I took a bite of quesada pasiega. But I was blown away by one of the best tasting cheesecakes I've tried. A mix between a light, fluffy cheesecake and a creamy ricotta pie, quesada pasiega may just be my new favorite Spanish dessert!
If you love custard desserts, don't miss these mouthwatering recipes for crema catalana and burnt Basque cheesecake.
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Introduction
Unfortunately, since quesada pasiega is a famous Cantabrian sweet, it isn't easy to find it here in Madrid. That leaves only one solution-- making it at home!
I found this Spanish cheesecake recipe on one of the Spanish food blogs I enjoy: 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.
I guarantee you that this Spanish cheesecake recipe is easy, delicious, and impressive. I'll be visiting family in the US soon, and I've already requested that my mom buy some ricotta cheese. A slice of Cantabrian-style Spanish cheesecake might be the star at my sister's post-wedding brunch! 😉
Ingredients
What are the ingredients needed for quesada pasiega? Fortunately, you only need a handful of simple ingredients to make this Spanish cheesecake! Here's the most important ingredients:
- Ricotta Cheese: This is what makes this dessert a cheesecake!
- Eggs: These help the cheesecake set when it's baked. I recommend using room temperature eggs, as they'll incorporate better in the mixture.
- Milk: Use full-fat milk for the best flavor and texture.
- Lemon Zest: This adds brightness to the cheesecake's flavor.
See recipe card for full information on ingredients and quantities.
How to Make Quesada Pasiega
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Cream the butter and sugar until blended. (image 1)
- Mix in the eggs and vanilla. (image 2)
- Add the ricotta cheese and a pinch of salt, then mix well. (image 3)
- Beat in the milk, then gradually mix in the flour. (image 4)
- Stir the lemon zest into the batter, then pour it into a 9x13-inch pan. (image 5)
- Bake at 350°F (180°C) for 35-45 minutes, or until set but slightly jiggly in the middle. (image 6)
- Let the cheesecake cool for 15 minutes, then slice. (image 7)
- Enjoy the quesada pasiega plain or with homemade jam! (image 8)
Recipe FAQs
In Spanish, quesada literally means "full of cheese." Since this dessert is made with ricotta cheese, it lives up to its name!
Cheesecake was first created by the Greeks, but the Romans improved the recipe and spread it throughout the empire. In Spain, quesada pasiega, a version of cheesecake, dates back to at least the 1300s! Its original ingredients included curdled milk, butter, eggs, and flour, and over time, it's changed to include ricotta cheese instead of curdled milk.
In Spanish, this word would be pronounced as kay-SAH-dah.
Serve
This delectable Spanish cheesecake tastes great plain or when served with homemade jam! Strawberry, raspberry, blackberry, or blueberry jam would all be delicious with quesada pasiega. Serve with a cup of café con leche or an indulgent cup of Spanish hot chocolate for a real treat!
Expert Tips
- Be sure to take the cheesecake out of the oven as soon as it's set. It should be set around the edges, and a toothpick inserted into the center should come out clean.
- Let the cheesecake set and cool for at least 15 minutes before slicing and serving. If you have time, it will be even easier to slice if you chill it in the fridge for a couple of hours.
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Quesada Pasiega: Spanish Cheesecake Recipe
Ingredients
- 8 ounces ricotta cheese or a similar cheese
- 2 eggs at room temperature
- 5 tablespoons unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 2 cups whole milk
- 2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat the oven to 350°F (180°C).
- Cream the butter and sugar in a bowl until blended, then whisk in the eggs and vanilla.
- Add the ricotta cheese and pinch of salt and beat well, then mix in the milk.
- Gradually add the flour to the batter, beating well between each addition, then stir in the lemon zest.
- Pour the mixture into a 9x13 inch baking dish and bake for 35-45 minutes. The cheesecake is ready when it's slightly browned and a toothpick comes out clean.
- Let the cheesecake cool for at least 15 minutes to set, then slice and enjoy on its own or with a bit of your favorite jam.
Notes
- Be sure to take the cheesecake out of the oven as soon as it's set. It should be set around the edges, and a toothpick inserted into the center should come out clean.
- Let the cheesecake set and cool for at least 15 minutes before slicing and serving. If you have time, it will be even easier to slice if you chill it in the fridge for a couple of hours.
Nutrition
Adapted from Receta de Quesada Casera Fácil
Photography by Giulia Verdinelli
Melissa
I just tried this dessert in Madrid - the cafe at Hotel Madrid Suecia has it and it’s delicious. Looking forward to trying this recipe!
Heather
Is there a whole milk substitute if you’re allergic?
Lauren Aloise
You could try coconut milk.
Helen
Tried your Quesada pasiega. It tastes good. Very light. I used almond milk and lite ricotta cheese instead. My only complain is that it didn’t come out to be thick. Is it supposed to be that way?
Lauren Aloise
It normally is quick dense - perhaps the almond milk? I've never tried it with that substitution!
Tena
Is it self rising flour?
Lauren Aloise
Just normal, all-purpose flour!
Paola
Does this get refrigerated after baking? No one commented on this. Also 9x13 baking dish and serves 8..... how is this cut?? Pretty hefty slices.
Lauren Aloise
Hello there - yes, they are thick, non-traditional slices (more like brownies in shape!). You should refrigerate and then can serve cold or at room temp.
Graeme
Really nice, but don't use self raising flour 🙂
Tracey
Hi!
Can the ricotta be replaced with cottage cheese? (that is what I have on hand because my family likes it better with lasagna!)
We have an exchange student from Spain! (Tarazona), she leaves in June then we will have another one arriving in August!
I just made your Tarta de Santiago & I want to make this one as well!
Thank You!
Tracey
Lauren Aloise
I've never tried it and don't know it wold have the same creaminess! But give it a try!
Sarah
Hi, I'm from Cantabria and I've been making the "quesada" all my life and this is not the recipe. Quesada is not a cheesecake because it doesn't have cheese, it's made with whole milk and rennet.
paco
Very easy recipe and quite authentic. If you can't get Ricotta use Quark.
Lauren Aloise
Thanks for the tip Paco!
Jico Cru
Hi,
How many people does this serve?
Lauren Aloise
It depends how big you slice it! It's quite rich, so I would generally cut small pieces, anywhere from 6 to 12 I'd say.
Colin
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!
César
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.
Oliva
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.
Liset pope
I am commenting on what “Olivia” had to say.
Thank you Olivia on your history lesson on this recipe, however, most readers like myself are just interested to see how the recipe turned out, not some nobody just looking for things to correct or criticize.
☺️ thanks
Oh, I loved this recipe it turned out tasty and everyone (my 3 girls) loved it.
Rob Innis
My Spanish Mother-in-Law makes the best tortilla ever, no secret ingredients just plenty of time to prepare and cook lovingly.
Cassandra
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!!
Jessica Alcorn
I've tried quesada before but never made it at home! It looks delicious! Where did you find the ricotta cheese?
ChgoJohn
This looks great! I make my own ricotta and this looks like the perfect use for it. Thanks for sharing!
Michelle
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. 🙂