Authentic quesada pasiega: A treasured spanish dessert recipe
⭐ Rating: 4.5/5 (based on home cooking experiences)
👨🍳 By Chef Omar Allibhoy
🕒 Prep Time: 15 minutes
🍳 Cook Time: 55 minutes
⏰ Total Time: 1 hour 10 minutes
🥘 Servings: 8-10 portions
📊 Difficulty Level: Easy
As a Spanish chef who left Madrid to share the magic of our cuisine with the world, there's something truly special about Quesada Pasiega that always brings me back to my roots. This beloved dessert from Cantabria isn't just another cheesecake – it's a piece of Spanish heritage that has been warming hearts and delighting palates for generations.
Every time I prepare this spanish récipe dessetrt in my London kitchen, the aroma of lemon zest and cinnamon takes me back to those cozy Spanish family gatherings where dessert wasn't just a meal finale, but a moment to cherish together.
What is Quesada Pasiega?
Quesada Pasiega is a traditional Spanish dessert that originated in the Cantabria region. Unlike typical cheesecakes, it has a unique, dense pudding-like consistency that makes it truly special. Originally made with fresh pasiego cheese, this modern version maintains all the authentic flavors while using more readily available ingredients.
Ingredients
500g ricotta cheese (or cottage cheese)
200g sugar
3 large eggs
100g butter, melted
200ml whole milk
150g all-purpose flour
1 lemon (zest)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
Pinch of salt
Preparation
Preheat your oven to 180°C (350°F) and grease a 23cm (9-inch) baking pan.
In a large bowl, mix the ricotta cheese and sugar until well combined. Add the eggs one at a time, beating well after each addition.
Gradually incorporate the melted butter and milk, stirring continuously to achieve a smooth mixture.
Sift in the flour and add the lemon zest, vanilla extract, cinnamon, and salt. Mix until you have a homogeneous batter.
Pour the mixture into the prepared pan and sprinkle with a little extra cinnamon.
Bake for 50-55 minutes until golden brown and set but still slightly wobbly in the center.
Professional tips
The center should have a slight wobble when done – it will continue to set as it cools
Room temperature ingredients will give you the smoothest results
Don't overmix the batter once you add the flour to keep the texture light
Let it cool completely before serving for the best texture
How to serve
Quesada Pasiega is best enjoyed at room temperature, perhaps with a light dusting of powdered sugar. I love serving it with a drizzle of honey and fresh seasonal berries. It pairs beautifully with a cup of Spanish coffee or a glass of sweet Moscatel wine.