Quesada Pasiega (Cantabrian Cheesecake) is a traditional Spanish recipe (from Cantabria) for a classic crustless cheesecake that's part way to a ricotta pie. The full recipe is presented here and I hope you enjoy this classic Spanis version of: Cantabrian Cheesecake (Quesada Pasiega).
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This is a classic Spanish cheesecake from the region of Cantabria in Spain. In effect this is a mix between a light, fluffy cheesecake and a creamy ricotta pie. A cheesecake for those who do not really like cheesecakes. Once made it can also be frozen for up to 2 months so you can prepare this spectacular dessert at least 2 months ahead of time.
Ingredients:
200g ricotta cheese (or similar) (or you can use my home-made ricotta cheese recipe to prepare your own)
2 eggs
70g (5 tbsp) unsalted butter (at room temperature)
200g (1 cup) sugar
125g (1 cup) cake flour
500ml (2 cups) whole milk
2 tsp finely-grated lemon zest
1 tsp vanilla extract
Small pinch of salt
Method:
Pre-heat your oven to 180°C (160°C fan/350°F/Gas Mark 4). Grease a 25 x 33cm (9 x 13 in) baking dish.
Cream together the butter and sugar until pale and creamy. Add the vanilla then add the eggs, one at a time, beating thoroughly to combine after each addition. Add the ricotta cheese and salt, beating until smooth.
Finally add the milk, beating to combine. Add the flour a little at a time, beating to combine each time. Once everything is combined stir in the lemon zest.
Pour the resultant mixture into the prepared baking dish, transfer to the centre of your pre-heated oven and bake for 35 to 40 minutes. The cheesecake is ready when lightly browned on top and toothpick inserted into the centre emerges cleanly.
Allow the cheesecake to cool for at least 15 minutes to set. Enjoy on its own or with some of your favourite jam.
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