The creamy texture and hint of cinnamon and lemon zest found in this typical ‘cheesecake’ from Cantabria pairs well with the balanced sweetness and acidity of a late harvest Moscatel wine, like those made in DO Navarra.
Quesada (Cheese Custard)
Preparation
Preheat the oven to 180ºC/350ºF. Beat the drained cheese until very smooth. Beat in the melted butter, sugar, eggs, lemon juice and lemon rind followed by the flour. Butter a large cake tin. Sprinkle with the breadcrumbs and cinnamon and pour in the custard mixture. Bake in the oven for about 30 minutes until set and a skewer inserted in the centre comes out clean. Cool for 10 minutes, remove from the mould and cut the pudding into squares.
Preparation: Sonia Fuentes/©ICEX.
Nutritional Facts
Energy (kcal): 572
Energy (kJ): 2,391
Protein (g): 20.0
Fat (g): 25.3
Carbohydrates (g): 66.2
Fibre (g): 1.3
Vitamin B12 (μg): 1.4
Phosphorus (mg): 251.9
Vitamin A (μg): 278.0
Information provided by: The Spanish Nutrition Foundation (FEN)
50 minutes
- 500 gr white curd cheese, drained well
- 125 gr butter, melted and cooled
- 200 gr sugar
- 4 eggs
- 45 ml lemon juice
- 1 tsp grated lemon rind
- 200 gr plain flour
- 50 gr fine breadcrumbs
- 1 tbs Ground cinnamon
- 17.637 lb white curd cheese, drained well
- 4.409 oz butter, melted and cooled
- 7.055 oz sugar
- 4 eggs
- 1.709 fl. oz lemon juice
- 1 tsp grated lemon rind
- 7.055 oz plain flour
- 1.764 oz fine breadcrumbs
- 1 tbs Ground cinnamon
- 2.33 lb white curd cheese, drained well
- 0.605 cup butter, melted and cooled
- 0.95 cup sugar
- 4 eggs
- 0.19 cup lemon juice
- 1 tsp grated lemon rind
- 0.95 cup plain flour
- 0.26 cup fine breadcrumbs
- 1 tbs Ground cinnamon
Wine match