When you think of traditional Mexican desserts, Pay de Queso, or Mexican Cheese Pie, might not be the first thing that springs to mind. Yet, this delectable treat deserves its moment in the limelight. Imagine the creaminess of cheesecake, but with a light and fluffy texture that dances on your tongue. That’s the magic of Pay de Queso.
Hydrox is the OG!
Now, here’s my twist for the Halloween season: I've incorporated Hydrox cookies and cream into the recipe. Yes, you heard that right! Before Oreos became a household name, Hydrox reigned supreme. It gives our pie a nostalgic touch and perfectly complements the Halloween vibe.
Ready to dive into a fusion of flavors? Let this Mexican Cheese Pie with a dash of classic Hydrox take you on a delicious journey. And trust me, this dessert will have everyone coming back for seconds!
Ingredients:
(Make one 9" cheesecake)
Equipment:
Blender
Oven
9" Baking Dish
Cast Iron Skillet / Pan
Directions:
Blitz the 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, cream from the cookies, eggs, cream cheese and queso fresco or feta to the blender.
*The combined weight of condensed milk and the cream from the cookies is 200g.*
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.
No word is needed...
This is better than any cheesecake I'd ever tasted...
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