QUESO DE BOLA BAKED CHEESECAKE


Ingredients:

Crust

3-1/4 cups finely crushed LA PACITA GRAHAM CRACKERS
1/4 cup brown sugar
1 tsp cinnamon powder
1 tsp MAGNOLIA GOLD BUTTER UNSALTED, melted

Filling

2 (225 g each) packs MAGNOLIA CREAM CHEESE
1 cup sugar
2 tsp vanilla extract
1/2 tsp lemon juice
1 tsp grated lemon rind
6 pc MAGNOLIA BROWN EGGS, use only 3 eggs and 3 egg yolks
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1/4 cup MAGNOLIA ALL PURPOSE FLOUR
1 cup grated MAGNOLIA QUESO DE BOLA

Topping

1/2 cup shaved MAGNOLIA QUESO DE BOLA
2 tbsp sugar

Procedure:

  1. Preheat oven to 275°F and line with aluminum foil one 9 inch diameter ring mold pan. Set aside.
  2. To make the crust, combine ingredients in a mixing bowl. Mix well. Press mixture onto bottom of prepared pan. Set aside.
  3. To make the filling, beat cream cheese and sugar until light and fluffy. Add vanilla, lemon juice, lemon rind, eggs, cream and flour. Beat until smooth. Fold in cheese. Pour into prepared pan.
  4. Place pan on top of a large shallow pan half-filled with water. Bake for about 1 hour. Turn oven off and leave cheesecake inside the oven for 30 minutes more, and then cool completely.
  5. Chill for at least 4 hours before unmolding the cheesecake. Top with shaved cheese and sprinkle sugar. Torch or broil sugar until golden brown. 

Makes 8 to 12 servings.


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