Mexican Cheesecake Recipe with Lechera (aka pay de queso)
Growing up in Mexico, I was surrounded by delicious flavors that still inspire my cooking today. This Mexican cheesecake recipe with lechera, aka pay de queso, combines these familiar tastes with the rich creaminess of sweetened condensed milk.
Servings: people
Equipment
- 1 Electric mixer
- 1 9-inch springform pan
- 1 sheet pachment paper
Ingredients
Crust
- 2 cups Maria cookie crumbs
- 1/2 cup unsalted butter melted
- 1 tablespoon ground cinnamon
- 3 tablespoons brown sugar
- 1/3 cup walnuts
Filling
- 3 8-ounce full-fat cream cheese room temperature
- 1 tablespoon Mexican vanilla extract or pure vanilla extract
- 1/8 teaspoon salt
- 1/2 cup sour cream room temperature
- 14 ounce sweetened condensed milk 1 can
- 4 large eggs room temperature
- 14 ounce dulce de leche 1 can
Instructions
Crust
- Preheat your oven to 400 degrees Fahrenheit. Line the bottom of a 9-inch springform pan with parchment paper. Remove the pan's rim, place the parchment paper on the bottom, then secure the rim back. Pull the parchment paper slightly outwards and trim any excess hanging from the sides. Don't cut it too short! Spray the pan's side with cooking spray and set it aside.
- Place cookies, melted butter, cinnamon, brown sugar, and walnuts in a food processor, and mix until you get fine crumbs.2 cups (200 g) Maria cookie crumbs, 1/2 cup (113.5 g) unsalted butter, 1 tablespoon ground cinnamon, 3 tablespoons brown sugar, 1/3 cup (39 g) walnuts
- Transfer the cookie mixture and press firmly into the bottom and up to the sides of your springform pan using the back of a measuring cup, a glass, or your fingers. Bake for 10 minutes, then set it aside. Lower the oven temperature to 325 degrees Fahrenheit.
Cheesecake filling
- In a large bowl with a stand mixer and paddle attachment, beat the cream cheese, vanilla, and salt on medium speed for about 1.5 minutes. Avoid using high speed to prevent adding extra air into the batter.3 8-ounce full-fat cream cheese, 1 tablespoon Mexican vanilla extract, 1/8 teaspoon (0.1 teaspoon) salt
- Add the sour cream and sweetened condensed milk and mix until just combined. Scrape down the sides and bottom of the bowl with a silicone spatula, and add the eggs one at a time, beating after each addition.1/2 cup (115 g) sour cream, 14 ounce (396.9 g) sweetened condensed milk, 4 large eggs
- Pour the cheesecake mixture into the prepared baking pan with cookie crust. Tap the pan on the counter 4-5 times to release any air bubbles. Now, prepare the water bath (more information below).
- Place your cheesecake on the middle rack of the oven and bake for 70-80 minutes. It's done when the edges are set and the middle is slightly jiggly, or when it turns golden brown.
- Turn off the oven, prop open the door slightly with a wooden spoon, and let the cheesecake cool inside for 1 hour. Remove it from the oven, place it on a cooling rack, and run a knife around the rim to loosen it (leave the rim on). Let it cool completely, then cover it with aluminum foil and refrigerate for at least 4 hours or overnight.
- Carefully remove the rim of the spring form pan and spread the dulce de leche on top of the chilled cheesecake. Enjoy it cold!14 ounce (396.9 g) dulce de leche
Notes
Expert tips on how to make a Water bath for Cheesecakes
Even though you might be thinking of skipping this step, it's actually super important for your final result! A water bath creates a moist environment that helps prevent those pesky cracks in your cheesecake. It also ensures that your cheesecake bakes evenly and stops the edges from getting too brown too quickly. There are two easy ways to do this: 1. Place your springform pan inside a larger cake pan, then both into a bigger roasting pan or casserole dish filled halfway with hot water. 2. Alternatively, wrap your pan tightly with aluminum foil (double-layered) to keep water out, then place it in a roasting pan filled halfway with hot water. I prefer to use the first method since it keeps the crust from getting soggy. And if you do end up with cracks, no worries! We'll cover them up with dulce de leche later on.Expert tips for baking a cheesecake without cracks
- Use a water bath to keep your cheesecake moist and prevent cracks. You can find more details above!
- Avoid overmixing your cheesecake batter. Mixing too much adds air, causing the cheesecake to rise and then collapse during baking, creating the dreaded cheesecake cracks.
- Before baking, make sure to remove any air bubbles from your cheesecake. Simply tap the cheesecake on the counter a few times to release trapped air. This step helps prevent cracks if too much air was mixed in.
- Sudden temperature changes can also lead to cracks in your cheesecake. After baking, let your cheesecake sit in the oven for 30 minutes to gradually cool down and minimize cracks. Also, resist the temptation of opening your oven door too frequently, to avoid any temperature changes.
- Bake your cheesecake at a lower temperature for a longer time. This is why the temperature is reduced to 325 degrees Fahrenheit and the cheesecake is baked for an extended period.
