Having never been the biggest fan of cheesecake, I wasn't hopeful when I took a bite of quesada pasiega. But as one bite turned into another, I was astounded to be blown away by one of the best tasting cheesecakes I've tried in a very long time. A mix between a light, fluffy cheesecake and a creamy ricotta pie, quesada pasiega may just be my new favorite Spanish dessert!
Unfortunately, being 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.
Recipe for Cantabrian Cheesecake (Quesada Pasiega)
Adapted from: Receta de Quesada Casera Fácil
Quesada Pasiega: Spanish Cheesecake Recipe
- 200 grams a little under 8 ounces of ricotta cheese (or similar)
- 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
- Preheat the oven to 350°F (180°C)
- Cream the butter and sugar and whisk in the eggs and vanilla.
- Beat well and add in the ricotta cheese and pinch of salt.
- Finally, beat in the milk and then, little by little, the flour.
- Stir in the lemon zest.
- Pour the mixture into a 9x13 inch baking dish and bake for between 35 and 45 minutes.
- The Spanish cheesecake is ready when slightly browned and a toothpick comes out clean.
- 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 Spanish 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 cheese so that I can wow them with my Spanish baking 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...
Is there a whole milk substitute if you’re allergic?
You could try coconut milk.
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?
It normally is quick dense - perhaps the almond milk? I've never tried it with that substitution!
Is it self rising flour?
Just normal, all-purpose flour!
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.
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.
Really nice, but don't use self raising flour 🙂
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!
I've never tried it and don't know it wold have the same creaminess! But give it a try!
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.
Very easy recipe and quite authentic. If you can't get Ricotta use Quark.
Thanks for the tip Paco!
How many people does this serve?
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.
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!
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.
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.
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.
Oh, I loved this recipe it turned out tasty and everyone (my 3 girls) loved it.
My Spanish Mother-in-Law makes the best tortilla ever, no secret ingredients just plenty of time to prepare and cook lovingly.
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!!
I've tried quesada before but never made it at home! It looks delicious! Where did you find the ricotta cheese?
This looks great! I make my own ricotta and this looks like the perfect use for it. Thanks for sharing!
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. 🙂