Every dish has a tale, and the story of Pay de Queso takes us back to the heart of Mexican kitchens, where simplicity and flavor walk hand in hand. This beloved dessert, with its roots deeply embedded in Mexican culinary tradition, has always been about bringing people together.
Originating as a humble yet delicious way to end a meal, Pay de Queso combines the creamy texture of cheese with a sweet, crumbly crust, creating a perfect balance that has captured hearts for generations. It's a testament to the beauty of Mexican cuisine, which excels in turning everyday ingredients into something extraordinary.
This version is my little experiment that turned out to be a delightful surprise. The idea was to blend the creamy, tangy notes of queso fresco (or feta, if you’re in a pinch) with the unmistakable taste of Biscoff.
Everything about this recipe screams 'easy.' Seriously, if you can toss ingredients into a blender and press a button, you’re pretty much there. It’s kind of liberating to make a cheesecake that doesn’t demand a water bath or worry about cracks on top. Just blend, pour, and bake. It’s almost like the dessert version of a one-pot meal.
And let me tell you, the result is something else. It’s not just a cheesecake or a cheese pie; it’s a conversation starter. It’s a piece that brings a bit of novelty to the table without straying too far from the comfort of the familiar.
So, whether you’re a seasoned baker or someone who rarely ventures into the world of desserts, I encourage you to give this Biscoff Pay de Queso a try. It’s about taking a little adventure in your kitchen and ending up with something that might just be your new favorite treat.
Ingredients:
(Make one 9" cheesecake)
Biscoff Cookies, 200g
Unsalted Butter, 127g
Sea Salt, Pinch
Evaporated Milk, 170g
Sweetened Condensed Milk, 150g
Biscoff Spread, 50g
Eggs, 2
Cream Cheese, 115g
Queso Fresco / Feta, 60g
Equipment:
Blender
Oven
9" Baking Dish
Cast Iron Skillet / Pan
Directions:
Blitz the biscoff cookies in a blender until crumbs form.
Transfer to a large mixing bowl.
Melt butter in a skillet and transfer to the cookie crumbs.
Mix to combine well and until it reassembles wet sand.
Transfer this mixture to a baking dish.
Use a mug to even it out while pushing to the sides of the baking dish to create a crater. Do not worry, it doesn't have to be perfect.
Chill in the fridge for at least 30 mins.
Preheat oven to 190 degree celsius or 375 fahrenheit.
Add evaporated milk, condensed milk, biscoff spread, eggs, cream cheese and queso fresco or feta to the blender.
Blitz until smooth.
Transfer to the prepared crust.
Gently tap on the countertop to remove any air bubbles.
Wack to the oven and bake for 35 to 40 mins or until the edges are lightly browned and the center is still soft and jiggly.
Remove from the oven and set aside to cool for about 1 hr.
Chill in the fridge overnight.
Slice and serve the next day.
Better any typical cheesecake...