PAY DE QUESO (MEXICAN "CHEESECAKE")
This recipe was given to me by my Mexican "mom" Redi, the mother of an exchange student I went to school with. Ninive, the exchange student, and I became great friends while she was here in the US and I have been to Mexico several times to visit her family. I loved the texture of Pay de Queso and requested it on every trip to...
Provided by Aurora McBee
Categories Other Desserts
Time 1h
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350*.
- 2. Mix together the cracker crumbs and butter. Press mixture onto bottom and up sides of a 9" pie plate. Refrigerate until ready to use.
- 3. Beat together the remaining ingredients. Beat on med-high for about 1 minute. Pour into prepared crust.
- 4. Bake 40-45 minutes, until the middle is almost set and jiggles slightly. Refrigerate 3 hours before serving.
- 5. Serve plain, with fruit, or cajeta.
MEXICAN CHEESECAKE
I got this recipe from a lady I work with. We were having a Mexican potluck at work. When she told us she was bring Mexican cheesecake, we all kinda looked at her funny. After we got done eating the cheesecake, we asked for for the directions on how to make it. I took it home and made it that night for a family get together we have every weekend. It was very easy to make. It sat in my house overnight before I took it out to my grandma's house. Not sure how I kept my boyfriend out of it. It smelled so good. It went so fast. My mom and grandma told me from now on this is what I'm to bring every weekend. I hope y'all enjoy the recipe.
Provided by Jessica Williams
Categories Cheesecake
Time 40m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F.
- Mix cream cheese, eggs, 1 cup of sugar (reserve 1/2 cups of sugar for the topping).
- Roll out 1 can of crescent rolls and places on bottom of buttered 13 x 9 glass cake pan.
- Pour mixture on top of crescent rolls.
- Roll out other can of crescent rolls and place on top of mixture. (If seams come undone while rolling out. pinch together).
- Mix 1/2 cup of sugar and 4 tsp of cinnamon in different bowl.
- Spread softened butter on top of crescent rolls.
- Sprinkle sugar and cinnamon mixture on top of butter.
- Place in oven for 30-40 minutes depending on your oven.
MEXICAN CHEESECAKE
People will rave over this super-easy cheesecake appetizer. I've made this recipe several times at parties, and people were so surprised it was low fat. Make it a day ahead for convenience, adding salsa just before serving. -Sandy Burkett, Galena, Ohio
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 24 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat cream cheese, 1/2 cup sour cream and taco seasoning until smooth. Add eggs; beat on low speed just until combined. Stir in cheddar cheese and chilies. , Transfer to a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 25-30 minutes or until center is almost set. Spread remaining sour cream evenly over top. Bake 5-8 minutes longer or until topping is set. , Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Just before serving, spread salsa over cheesecake. Serve with tortilla chips or vegetables.
Nutrition Facts : Calories 107 calories, Fat 8g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 5g protein.
MEXICAN CHOCOLATE CHEESECAKE
Planning a Mexican menu? Complete the meal with this heavenly cheesecake-the cinnamon and chili powder add authentic flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 8h40m
Yield 16
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes.
- Meanwhile, in 2-quart saucepan, melt chocolate chips and whipping cream over medium-low heat; stir until smooth. Remove from heat. In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon and the vanilla with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour filling over crust.
- Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight.
- To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon. Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake.
Nutrition Facts : Calories 450, Carbohydrate 32 g, Cholesterol 120 mg, Fat 6 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 23 g, TransFat 1 1/2 g
NO-BAKE MEXICAN FLAN CHEESECAKE
Easy to make cheesecake with mexican flavour... Make with spenda, fat-free cheesecake or neufchatal, coolwhip, sugar-free caramel, etc for healthier option. i.e. flavourful enough to use the healthy stuff!
Provided by GoldsmithLissa
Categories Cheesecake
Time 8h25m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Coat 8" springform pan with cooking spray. In food processor, pulse cookies with sugar until fine crumbs form (produce about 1 cup). Add melted butter. Process until blended. Firmly press into bottom of pan.
- In small microwave-safe bowl, combine honey, vanilla and 1 Tbs water. Sprinkle gelatin over mixture. Let stand 5 minutes. Microwave on high in 5 second intervals, stirring often, until gelatin is dissolved. Set aside.
- On medium-high speed, beat cream cheese and milk until smooth. 2 minutes. Beat in gelatin mixture, cinnamon and salt until combined (about 1 minute). Fold in 2 cups topping.
- Spread into pan. Cover with plastic wrap.
- Refrigerate until set (at least 8 hours or overnight).
- To serve: run knife around edge to loose, remove side of pan. Transfer to serving plate with lip.
- Spread caramel sauce on top, letting fall over edges at intervals.
- Put remaining 1 cup topping into pastry bag with decorate tip and create dollops or other decor atop cake. Make dollops at slicing intervals and garnish with raspberries and mint.
Nutrition Facts : Calories 351.3, Fat 23.4, SaturatedFat 15.6, Cholesterol 63, Sodium 267.4, Carbohydrate 30.9, Fiber 0.1, Sugar 20.7, Protein 6
MEXICAN CHOCOLATE CHEESECAKE
My kids love this and we used it to make mini cheesecake bites for a bake sale too. We found the recipe somewhere and tweeked it a little. If you make cheesecake bites in a mini muffin pan you may want to reduce the recipe some as we made 82 with the full recipe.
Provided by toozie
Categories Dessert
Time 1h50m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Wrap outside bottom and side of 8 or 9 inch springform pan with heavy duty foil. (to prevent leaks) Spray inside of pan with cooking spray. Grind and mix wafers with 3/4 tsp cinnamon (I use a food processor or blender) mix in melted butter; press into bottom of pan. Note: If making Mini's put small amout of crust mix in each muffin liner and tamp down. Bake crust 8 to 10 minutes or until set. (For Mini's just a few minutes) Reduce oven temperature to 300 degrees. Cool crust 10 minutes before filling.
- In 2 quart saucepan, melt chocolate chips and cream over medium - low heat; stir until smooth. In large bowl, beat cream cheese, sugar, pepper, 1/2 tsp cinnamon and vanilla with mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour over crust. Bake at 350 degrees for 1 hour or until edge of cheesecake is set 2 inches from edge of pan but center still jiggles slightly. Turn oven off; open oven door 4 inches. Leave cheesecake in oven 30 minutes. After removing cake from oven run a metal spatula around the edge of pan. Cool on rack for 30 minutes. Refrigerate 6 hours or overnight. Run spatula around edge of pan again; remove side of pan. Top with whipped cream and sprinkle remaining 1/2 tsp cinnamon if desired. You can also put some chocolate shavings on top to fancy it up. Store in refridgerator. Note: Mini's take about 12 min to cook.
Nutrition Facts : Calories 305.1, Fat 25.1, SaturatedFat 14.4, Cholesterol 97.7, Sodium 173.7, Carbohydrate 18.6, Fiber 1.1, Sugar 16.3, Protein 4.5
MEXICAN CHEESECAKE
You could also use the crust that is sold with the disposable baking pans, but if the pan is smaller you may need two and add 1 egg to the recipe to have enough to make two pies. You will love the result either way. Remember to review or post a comment on this recipe to know if you liked it. Enjoy!!!
Provided by Leticia Aguilar
Categories Pies
Time 1h
Number Of Ingredients 7
Steps:
- 1. First we make the crust, using a food processor or a blender grind the maria cookies until there is not big pieces at all, in a bowl mix the cookies with the vegetable spread oil, add two spoons to start and add more as needed the dough should be able to stick together but not too soft. With your hands spread the dough over a deep 9 inch baking pan and set aside for later (the thickness will depend on your personal taste).
- 2. Preheat oven at 350 degrees Fahrenheit. In a blender put together the cream cheese, eggs, condense milk, evaporated milk and the lemon juice. Blend until everything comes together.
- 3. Pour the mixture on baking pan with crust (the crust does not need to be bake on separate because the cookies were fully coked) and bake for 45 minutes.
MEXICAN CHEESECAKE
Steps:
- Preheat oven to 350. Grease a 9 X 13 Pyrex dish, let cream cheese soften and melt the butter. Spread one can of croissants on bottom of a greased Pyrex dish. Using a hand mixer combine softened cream cheese with the vanilla and 1 cup of the sugar. Spread the mixture on top of the rolls. Lay the second can of rolls on top of the cheese mixture. Combine remaining 1/2 cup sugar with cinnamon and sprinkle on top. Pour melted butter over all and bake in 350 oven for 30 minutes.
MEXICAN CHEESECAKE (SAVOURY)
This is a savoury cheesecake best served as an appetizer or a main course, accompanied by a lovely, leafy salad.
Provided by evelynathens
Categories One Dish Meal
Time 1h30m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- Oven dry the tortillas at 200F directly on an oven rack for 45 minutes, until very crackly crisp.
- When the tortillas are cool, grind very fine in a food processor.
- Place in an airtight bag until ready to use.
- May be done several days ahead.
- Preheat oven to 350 degrees.
- Brush the inside of a 9-inch springform pan with melted butter and carefully coat with tortilla crumbs.
- Tap out excess and reserve for topping.
- In the bowl of an electric mixer or food processor, beat together the cheeses, sour cream, garlic, jalapenos, salsa, tomato paste, salt, pepper and eggs.
- Beat until smooth.
- Fold in the cilantro and beaten egg whites.
- Pour into prepared pan and sprinkle top evenly with remaining tortilla crumbs.
- Wrap bottom of pan in heavy aluminum foil to prevent leaking.
- Place pan inside a larger pan and pour in enough hot water to come up 1 inch.
- Bake for 70 minutes.
- Test center with a knife, which should come out clean.
- Cool in oven with door ajar.
- Remove sides from pan, but leave cake on the pan bottom.
- Place on platter.
- Surround with watercress.
- Place a bouquet of watercress on center of the cake.
- Garnish with crescents of avocado.
- Cut into wedges and serve with tomato salsa on the side.
- The cheesecake is best not refrigerated, so ideally, it should come out of the oven about 2 hours before serving time.
Nutrition Facts : Calories 521.2, Fat 42.9, SaturatedFat 26.5, Cholesterol 230.3, Sodium 1062.9, Carbohydrate 15.9, Fiber 2.1, Sugar 3.5, Protein 20.1
MEXICAN CHOCOLATE CHEESECAKE PARFAIT
Sweeten up your day with this Mexican Chocolate Cheesecake Parfait! Follow this scrumptious recipe to learn how to make this delightful, chocolatey treat.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Mix pudding mix and spices in large bowl; add 1-3/4 cups milk. Beat pudding mixture with whisk 2 min. Spoon into 6 parfait glasses. Let stand 5 min.
- Meanwhile, mix cream cheese spread, remaining milk and 1/2 cup COOL WHIP until blended. Spoon over pudding mixture.
- Refrigerate 1 hour. Serve topped with remaining COOL WHIP.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 310 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 23 g, Protein 4 g
MEXICAN CHOCOLATE CHEESECAKE RECIPE - (4.3/5)
Provided by carvalhohm
Number Of Ingredients 17
Steps:
- Heat oven to 350°F. Wrap outside bottom and side of 8-inch springform pan with heavy-duty foil to prevent leaking. Spray inside bottom and side of pan with cooking spray. In small bowl, mix crust ingredients. Press in bottom of pan. Bake 8 to 10 minutes or until set. Reduce oven temperature to 300°F. Cool crust 10 minutes. Meanwhile, in 2-quart saucepan, melt chocolate chips and whipping cream over medium-low heat; stir until smooth. Remove from heat. In large bowl, beat cream cheese, sugar, chili powder, 1/2 teaspoon cinnamon and the vanilla with electric mixer on medium speed until fluffy. Beat in eggs, one at a time, just until blended. Stir in chocolate mixture. Pour filling over crust. Bake at 300°F 1 hour or until edge of cheesecake is set at least 2 inches from edge of pan but center of cheesecake still jiggles slightly. Turn oven off; open oven door 4 inches. Let cheesecake remain in oven 30 minutes. Run small metal spatula around edge of pan to loosen cheesecake. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight. To serve, run small metal spatula around edge of pan; carefully remove foil and side of pan. Cut cheesecake into slices. Top slices with whipped cream; sprinkle with 1/2 teaspoon cinnamon. Garnish with chocolate shavings. Cover; refrigerate any remaining cheesecake. 1 Serving Calories450 ( Calories from Fat300), % Daily Value Total Fat33g33% (Saturated Fat18g,18% Trans Fat1 1/2g1 1/2% ), Cholesterol120mg120%; Sodium250mg250%; Total Carbohydrate32g32% (Dietary Fiber1g1% Sugars23g23% ), Protein5g5%
MEXICAN CHEESECAKE
I was looking for a savory cheesecake to make for a party appetizer. I came across this one on a food blog called Tablespoon. It looked interesting, so I decided to try it. We liked it. My husband likes the savory cheesecakes better than the sweet ones. I am a sucker for sweet, but this was pretty good served with crackers. ...
Provided by Jolayne Cooper
Categories Cheese Appetizers
Time 1h
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degrees. Mix crackers and butter together and press into the bottom of a 9" springform pan. Bake for 8-10 minutes, just until it begins to brown. Cool slightly.
- 2. Mix cream cheese and seasoning mix in large bowl. Add eggs, one at a time, mixing well after each addition, but not overbeating. Stir in Cheddar cheese and chiles. Pour over crust.
- 3. Bake about 40 minutes or until center is almost set. Immediatey spread with sour cream. Bake 5 minutes. Cool at room temperature. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.
MEXICAN CHEESECAKE OLE'
This makes for a festive presentation but it can be baked in a regular baking dish and sliced from there. It's firm enough to use as appetizers too, that will increase the servings. Prep time doesn't include 4 hours chill time. My son just slices it, heats a corn tortilla and fills it with the chilled mix, eat and run kinda kid.
Provided by peachez
Categories For Large Groups
Time 7h
Yield 15-20 serving(s)
Number Of Ingredients 22
Steps:
- Heat oven to 325°F.
- Mix by hand the tortilla chips with melted butter. Press mixture into the bottom of a lightly oiled 9 inch springform pan.
- Bake for 12 - 15 minutes, set aside to cool.
- Brown beef and garlic in a skillet, drain. Stir in beans to mix, add salt and pepper to taste - set aside.
- With an electric hand mixer blend well the softened cream cheese, eggs, taco seasonings and Tabasco sauce. Hand stir into mixture the cheese and chilies. Spread this mixture over the cooled crust.
- Spread Meat and Bean filling over that layer.
- Bake 25 - 30 minutes. Remove and cool on wire rack.
- Cover and refrigerate 4 hours.
- Spread sour cream over top, top with garnishes and chill for 2 hours. Slice, unmold and serve.
Nutrition Facts : Calories 324.5, Fat 26.4, SaturatedFat 15.7, Cholesterol 115.6, Sodium 304.9, Carbohydrate 7.5, Fiber 1.7, Sugar 0.7, Protein 14.8
MEXICAN CHEESECAKE
Just looking at this pretty, flavor-packed savory cheesecake makes us want to shout Olé!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 9h20m
Yield 20
Number Of Ingredients 10
Steps:
- Move oven rack to lowest position. Heat oven to 400°F. Lightly grease springform pan, 9x3 inches.
- Mix flour, butter and egg yolk. Press mixture evenly on bottom of pan. Bake about 15 minutes or until golden brown; cool.
- Reduce oven temperature to 350°F . Mix cream cheese and seasoning mix in large bowl. Stir in eggs, one at a time, mixing well after each addition. Stir in Cheddar cheese and chiles. Pour over crust.
- Bake about 40 minutes or until center is set. Immediately spread with sour cream. Bake 5 minutes. Cool slightly. Cover and refrigerate at least 8 hours. Remove side of pan. Cut cheesecake into wedges. Serve with crackers.
Nutrition Facts : Calories 195, Carbohydrate 5 g, Cholesterol 90 mg, Fat 1 1/2, Fiber 0 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 260 mg
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