Mexican · Dessert
Sweet Milk Cheesecake
A pastel de queso de leche, this Mexican-style baked cheesecake leans on condensed and evaporated milk - the pantry staples of Mexican dulce de leche-adjacent baking - for a dense, lightly caramelised sweetness, finished with a tangy sour cream topping and a dusting of cinnamon.
$1
15 minsPrep
34 minsCook
289 minsTotal
MediumLevel
Nutrition per serving
375Calories
9.4gProtein
25.7gFat
26.6gCarbs
22.1gSugar
0.6gFiber
258mgSodium
152mgChol
14.2gSat Fat
237mgPotassium
187mgCalcium
0.8mgIron
0.5mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0.7gAlcohol
Goes well with
Moscato d'Asti
local
Atole de Leche
international
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 160°C (320°F) and butter a 10cm/4 inch springform tin, lining the base with a small circle of parchment.
2
Beat the softened cream cheese with the sugar using a hand mixer for 2 minutes until smooth and free of lumps.
3
Add the condensed milk and evaporated milk and beat on low speed until fully combined, scraping down the sides.
4
Add the egg, vanilla extract, flour and cinnamon, and mix on low just until the batter is smooth and glossy - do not overbeat.
5
Pour the batter into the prepared tin, tap gently on the counter to release air bubbles, and place the tin in a larger roasting pan.
6
Pour hot water into the roasting pan to come halfway up the sides of the springform tin to create a water bath.
7
Bake for 32-36 minutes until the edges are set but the centre still has a slight wobble.
8
Turn off the oven, prop the door ajar, and let the cheesecake sit in the cooling oven for 10 minutes before removing from the water bath.
9
Cool to room temperature, then spread the sour cream evenly over the top and chill in the fridge for at least 4 hours or overnight.
10
Dust with the remaining ground cinnamon just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 110g110g Cream Cheese, softened,
- 45g45g Condensed Milk,
- 30g30g Evaporated Milk,
- 40g40g Egg, lightly beaten,
- 12g12g Sugar White,
- 8g8g All Purpose Flour,
- 4g4g Vanilla Extract,
- 1g1g Cinnamon Ground,
- 20g20g Sour Cream, 1
- 1g1g Cinnamon Ground, dusted, garnish, 1
