Sweets & Baking
Quesada pasiega
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Quesada pasiega is not an airy American cheesecake: it is baked flat, smells of lemon and cinnamon and has a delicately firm, milky texture.
Timing
- Preparation: 15 mins.
- Cooking/Baking: 50 mins.
- Rest time: 90 min.
Estimated nutrition
per serving · Calculated for 8 servings.
- Energy
- ≈ 310 kcal
- Protein
- ≈ 9.7 g
- Carbohydrates
- ≈ 29 g
- Fat
- ≈ 17.2 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 500 g ricotta or well-drained quark (house alternative) · ≈ 500 g · Assumed quantity / reference product
Ricotta, Molkeneiweißkäse, mind. 45 % Fett i. Tr. (M741600) - 4 eggs size M · ≈ 200 g · Assumed item weight × count; total amount
Hühnerei roh (E111100) - 160g sugar · ≈ 160 g · Assumed quantity / reference product
Zucker weiß (Raffinadezucker/Weißzucker) (S111000) - 75 g wheat flour · ≈ 75 g · Assumed quantity / reference product
Weizen Mehl, Type 405 (C214100) - 60 g soft butter · ≈ 60 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000) - 10 g butter for the mold · ≈ 10 g · Assumed quantity / reference product
Butter mild gesäuert (Q611000)
Not included in the base calculation
- grated peel of 1 organic lemon · Aromatic / small seasoning or colouring amount
- ½ tsp cinnamon · Salt or small seasoning amount; no salt/micronutrient calculation
- 1 pinch of salt · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g ricotta or well-drained quark (house alternative)
- 4 eggs size M
- 160g sugar
- 75 g wheat flour
- 60 g soft butter
- grated peel of 1 organic lemon
- ½ tsp cinnamon
- 1 pinch of salt
- 10 g butter for the mold
Instructions
- Preheat oven to 175 °C top/bottom heat. Grease a rectangular shape (approx. 20 × 25 cm).
- Mix the ricotta with the butter and sugar until smooth. Stir in eggs one at a time.
- Add flour, cinnamon, lemon zest and salt; Stir just until a homogeneous, thick mass is formed.
- Pour into the tin, smooth the surface and bake for 45-50 minutes until the edges are browned and the center no longer looks runny.
- Allow to cool for at least 90 minutes. Cut into flat rectangles and serve at room temperature.
Tips
- Quesada can remain creamy and firm on the inside. Baking them too long will make them dry.
- Traditionally, cuajada or fresh milk mass is often used. Ricotta or quark is deliberately a German kitchen adaptation.
