Follow us
Regular Cream Cheese

Regular Quescrem oven - baked cheesecake

Regular Quescrem oven - baked cheesecake
Share recipe
A different way of making cheesecake. Its creaminess will surprise you.
For the cheesecake:
415 g. Regular Quescrem cream cheese
250 g. whole milk
120 g. sugar
100 g. egg whites
63 g. cornstarch
50 g. butter
3 g. salt
1 pie crust sheet
The cake: Mix Regular Quescrem with the salt.
Heat up the milk with the cornstarch until thickened, without stopping whisking.
Remove from heat and add the butter, mixing until there are no lumps.
Add the Regular Quescrem with the salt to this mixture.

The meringue: Beat the egg whites to a frothy point with a whisk.
Sprinkle in the sugar into the whites without stopping the whisking.
Continue beating until getting a bright white color and a dense texture.
Mix the meringue with enveloping motion with the cream from before.
Line the mold with the pastry shortcrust and fill it with the mixture.
Bake at 200ºC for 15 minutes.
Garnish with cookie kibble, whipped cream and dry