Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the heart of Mexican dessert paradise! This isn't just another cheesecake – this is a decadent, creamy masterpiece that combines the rich smoothness of cream cheese with the delightful crunch of cashews. Whether you're a dessert enthusiast or a curious home cook, this Pastel de Queso con Nuez de la India will become your new obsession, promising a show-stopping treat that looks as incredible as it tastes.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Mexican
Serves: 10 servings
Ingredients
- 2 cups cream cheese
- 1 cup sugar
- 3 eggs
- 1 cup crushed cashews
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 tsp lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it lightly and lining the bottom with parchment paper.
- In a large mixing bowl, soften the cream cheese at room temperature for about 15 minutes to ensure smooth blending.
- Using an electric mixer, cream the cream cheese until smooth and free of lumps, gradually adding sugar while mixing.
- Add eggs one at a time, beating thoroughly after each addition to create a smooth, consistent mixture.
- Incorporate sour cream, vanilla extract, and lemon juice into the mixture, blending until fully integrated.
- Gently fold in the crushed cashews, reserving a small portion for garnishing the top of the cheesecake.
- Pour the batter into the prepared springform pan, ensuring an even distribution.
- Sprinkle the remaining crushed cashews on top of the batter for added texture and visual appeal.
- Place the pan in the preheated oven and bake for 35-40 minutes, or until the center is almost set but still slightly jiggly.
- Remove from the oven and let the cheesecake cool completely at room temperature for about 1 hour.
- Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely and develop its full flavor.
- Before serving, carefully remove the springform pan sides and slice into 10 equal portions.
Tips
- Always use room temperature ingredients to ensure a smooth, lump-free batter.
- Don't overmix the eggs – incorporate them gently to maintain the cheesecake's delicate texture.
- Use a water bath (optional) to prevent cracking and ensure even baking.
- Allow the cheesecake to cool slowly to prevent surface cracks.
- For clean slices, use a hot, wet knife and wipe between each cut.
- Refrigerate overnight for the best flavor development and texture.
- Garnish with extra cashews or a light dusting of powdered sugar for an elegant finish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 10g
Fat: 28g
Saturated Fat: 15g
Cholesterol: 110mg
