Queso De Bola Baked Cheesecake

Cooking Time
30 mins - 1 hour

# of Servings
12

Difficulty
Moderate

Allergens
Milk, eggs, wheat

Calories per serving

Nutrients

MEASUREMENT CONVERTER

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Ingredients

Crust

1-1/2	cups	finely crushed graham crackers
1/4	cup	brown sugar
1	tsp	finely crushed graham crackers
1/2	cup	MAGNOLIA GOLD BUTTER UNSALTED, melted

Filling

2 (225 g each)	packs	MAGNOLIA CREAM CHEESE
1	cup	sugar
2	tsp	vanilla extract
1/2	tbsp	lemon juice
1	tsp	grated lemon rind
6	pc	MAGNOLIA BROWN EGGS, use only 3 eggs and 3 egg yolks
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM
1/4	cup	MAGNOLIA ALL PURPOSE FLOUR
1	cup	grated MAGNOLIA QUESO DE BOLA

Topping

1/2	cup	shaved MAGNOLIA QUESO DE BOLA
2	tbsp	sugar

Procedure

1	Preheat oven to 275°F and line with aluminum foil one 9 inch diameter ring mold pan. Set aside.
2	To make the crust, combine ingredients in a mixing bowl. Mix well. Press mixture onto bottom of prepared pan. Set aside.
3	To make the filling, beat cream cheese and sugar until light and fluffy. Add vanilla, lemon juice, lemon rind, eggs, cream and flour. Beat until smooth. Fold in cheese. Pour into prepared pan.
4	Place pan on top of a large shallow pan half-filled with water. Bake for about 1 hour. Turn oven off and leave cheesecake inside the oven for 30 minutes more, and then cool completely.
5	Chill for at least 4 hours before unmolding the cheesecake. Top with shaved cheese and sprinkle sugar. Torch or broil sugar until golden brown.