mexican cheesecake
(1 rating)
You could also use the crust that is sold with the disposable baking pans, but if the pan is smaller you may need two and add 1 egg to the recipe to have enough to make two pies. You will love the result either way. Remember to review or post a comment on this recipe to know if you liked it. Enjoy!!!
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(1 rating)
prep time
15 Min
cook time
45 Min
method
Bake
Ingredients For mexican cheesecake
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1 pkgcream cheese
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3 lgeggs
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1 canevaporated milk
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1 cancondensed milk
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1 Tbsplime or lemon
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1 pkgmaria mexican cookies
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3 to 4 Tbspvegetable oil spread
How To Make mexican cheesecake
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1First we make the crust, using a food processor or a blender grind the maria cookies until there is not big pieces at all, in a bowl mix the cookies with the vegetable spread oil, add two spoons to start and add more as needed the dough should be able to stick together but not too soft. With your hands spread the dough over a deep 9 inch baking pan and set aside for later (the thickness will depend on your personal taste).
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2Preheat oven at 350 degrees Fahrenheit. In a blender put together the cream cheese, eggs, condense milk, evaporated milk and the lemon juice. Blend until everything comes together.
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3Pour the mixture on baking pan with crust (the crust does not need to be bake on separate because the cookies were fully coked) and bake for 45 minutes.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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