Quesada pasiega fresh cheese cake
A crustless Cantabrian cake with fresh whey cheese and lemon, served warm.
Active time20 min
Cooking40 min
Total2 hResting : 1 h
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Ingredients
- 1 unwaxed lemon
- 40 g unsalted butter
- 3 medium eggs, size M
- 125 g plain wheat flour
- 200 g white sugar
- 300 g firm drained requesón whey cheese
Preparation
Wash the lemon and finely grate its zest, avoiding the white pith. Soften butter at room temperature for about 20 minutes. Heat the conventional oven to 180 °C. Grease a square 20 cm tin with 10 g butter and line with baking paper. Crumble the requesón and mix with the remaining 30 g butter and zest.
1 unwaxed lemon40 g unsalted butter300 g firm drained requesón whey cheese- oven
- square tin
- baking paper
- bowl
- fork
- brush
- fine grater
Crack the eggs and beat them with the sugar until pale and foamy. Sift flour. Fold eggs into cheese, then gradually add flour without prolonged beating. Pour into the tin, smooth and lay baking paper on top. Bake for about 40 minutes at 180 °C until golden with a set centre. Check from 30 minutes. Cool for about 30 minutes before unmoulding and serving warm.
3 medium eggs, size M125 g plain wheat flour200 g white sugar- bowl
- electric mixer
- sieve
- spatula
- square tin
- baking paper
- oven
- rack
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration