Introduction
Quesada Pasiega is Cantabria’s hidden gem — a cheesecake that’s light, custardy, and full of rustic Spanish charm. It’s not just a dessert; it’s a taste of history.
Ingredients List
- 1L whole milk or fresh curd
- 4 large eggs
- 200g sugar
- 100g unsalted butter, melted
- 150g flour
- Zest of 1 lemon
- 1 tsp ground cinnamon
- Pinch of salt
Substitutions: Ricotta or Greek yogurt for curd, brown sugar for deeper flavor, gluten-free flour for dietary needs.
Timing
- Prep: 15 minutes
- Cook: 60 minutes
- Total: 1 hour 45 minutes
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat to 180°C (350°F). Grease a 9" springform or ceramic dish.
Step 2: Make the Base
Combine milk, sugar, butter, and eggs. Whisk until smooth.
Step 3: Add Flour & Flavor
Gently fold in flour, zest, cinnamon, and salt.
Step 4: Bake
Bake for 55–65 minutes, until top is golden and center is set.
Step 5: Cool
Cool for 30 minutes. Refrigerate for best texture.
Nutritional Information (per slice)
| Calories | ~280 kcal |
| Protein | 7g |
| Carbs | 30g |
| Sugar | 20g |
| Fat | 14g |
Healthier Alternatives
- Butter → Applesauce (50%)
- Sugar → Stevia/Monk Fruit
- Whole milk → Greek yogurt or plant milk
Serving Suggestions
- With fresh berries or citrus zest
- Warm with honey drizzle
- Alongside espresso or sweet wine
Common Mistakes to Avoid
- Cold ingredients = uneven texture
- Overbaking = dry cheesecake
- Skipping lemon zest = blandness
Storing Tips
- Fridge: Up to 5 days in an airtight container
- Freezer: Up to 2 months (wrap tightly)
- Make-ahead: Batter can rest 12 hours
Conclusion
The Quesada Pasiega is a slice of Spanish heritage—creamy, comforting, and unforgettable. Try it today and let us know your twist on this timeless classic! 👇
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FAQs
What is Quesada Pasiega made of?
Milk or curd, eggs, sugar, butter, flour, lemon zest, and cinnamon.
Is it gluten-free?
Not by default, but can be adapted using GF flour.
Can it be made ahead?
Yes, it stores well and even improves overnight.
Difference with traditional cheesecake?
Softer, custardy, and lighter—no cream cheese involved.
Substitute for curd?
Yes, ricotta or Greek yogurt work great.