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Spanish cheesecake (Cuajada & queso)

The traditional version of the spanish cheesecake (not to confuse with the basque cheesecake) is done without an oven. This is one of those recipes that you must be patient and follow the instructions.

Ingredients

  • Butter (100 g)
  • Tea biscuits — Use "Maria biscuits" if you have them available.
  • Cream cheese (125 g)
  • Milk (1 L)
  • Sugar (200 g)
  • Egg yolks (3)
  • Gelatin sheets (2) — This is usually "cuajada en polvo" if you are in Spain.
  • Lemon peel (Optional)

Steps

  1. With a food processor make crumbles from all the biscuits.
  2. Mix the crumbles with the butter and then put it in a cake-mold, compressing it. You can use the bottom of a glass to compress it.
  3. Disolve the gelatin in 200 mL of warm milk.
  4. In the same milk mix well the egg yolks and the cream cheese.
  5. Heat up the rest of the milk with the lemon beel. Whenever it is going to start boiling, lower the heat to medium-low.
  6. Remove the lemon peel and add the sugar and the other 200 mL of milk with the other ingredients.
  7. Pour the mix over the cookie-base made before. Let it chill for 🕰️ 30~40 minutes at room temperature, then cool it in the fridge for at least 🕰️ 4 hours.