Mexican Cheesecake

8 servings

60 minutes

Mexican cheesecake is a delightful combination of creamy cheese filling and crunchy shortcrust pastry. This dessert draws inspiration from American tradition but incorporates notes of Mexican cuisine with Philadelphia cream cheese and aromatic vanilla extract. The subtle sweetness of cane sugar and the creamy texture of the filling create an exquisite blend of flavors. The pie is baked until golden brown and then slowly cooled to keep the filling airy and silky. Served chilled, it perfectly complements a cup of coffee or hot chocolate. This cheesecake will be a vibrant decoration for any festive table, delighting guests with its rich flavor and soft texture.

Energy value per serving

• Calories: 343.4
• Proteins: 12g
• Fats: 27.8g
• Carbohydrates: 10.9g

Ingredients

• Wheat flour: 2 tbsp
• Cane sugar: 2 tbsp
• Sweet cream butter: 140 g
• Egg yolk: 2 pc
• Philadelphia cheese: 180 g
• Chicken egg (organic): 2 pc
• Cottage cheese: 320 g
• Cream: 250 ml
• Salt: pinch
• Vanilla extract: to taste

Cooking steps

1. Combine the butter with flour and sugar using a fork.

   Required ingredients:

   • Sweet cream butter: 140 g
   • Wheat flour: 2 tablespoons
   • Cane sugar: 2 tablespoons

2. Thoroughly mash the mixture with a fork until it turns into crumbs.

3. Add 2 yolks and knead the dough by hand. It will be soft and not stick to your hands.

   Required ingredients:

   • Egg yolk: 2 pieces

4. Roll the dough into a ball and send it to the freezer for 20-30 minutes. While it cools, prepare the filling.

5. Mix Philadelphia cheese, cottage cheese, 2 eggs, 2 tablespoons of flour, 250 grams of cream, 2 tablespoons of sugar, vanilla extract and a pinch of salt using a blender.

   Required ingredients:

   • Philadelphia cheese: 180 g
   • Cottage cheese: 320 g
   • Chicken egg (organic): 2 pieces
   • Wheat flour: 2 tablespoons
   • Cream: 250 ml
   • Cane sugar: 2 tablespoons
   • Vanilla extract:  to taste
   • Salt:  pinch

6. Take the dough out of the fridge. Break it into four pieces and knead again. When the dough softens, roll it out.

7. Roll the dough onto a rolling pin and transfer it to the baking dish. The dish should be greased with oil and dusted with flour.

   Required ingredients:

   • Sweet cream butter: 140 g
   • Wheat flour: 2 tablespoons

8. Evenly distribute the dough in the mold, press down the bottom, and smooth the edges. Trim off excess dough.

9. Pour the filling and send it to a preheated oven (190 degrees) for 30 minutes. Then bake for another 15 minutes at a temperature of 175 degrees. The pie will rise significantly — this is normal.

10. After 45 minutes, open the oven door and wait for 10 minutes. The pie should be cooled before serving.