The Mexican version of New York cheesecake.
Refrigerating the crust beforehand allows the butter to harden, creating a firm base for the filling.Blending the filling produces a silky-smooth texture.
Pay de queso, or cheese pie, is a smooth, creamy, and not overly sweet cheese-based pie with a cookie crust. It’s pretty much the Mexican version of New York cheesecake. However, unlike cheesecake, which can often be dense and heavy, pay de queso is delightfully soft with a smoother consistency. Plus, the pie comes together easily, making it a great dessert option for any occasion.
The classic crust for pay de queso is made with Maria cookies , the “graham cracker” of Latin America. Commonly eaten as a snack alongside a steaming mug of coffee or hot chocolate, these lightly sweetened, vanilla wafer-like cookies are a staple in Mexican households. Making the crust is a straightforward affair: grind the cookies in a food processor, toss with melted butter and a pinch of salt, then scatter the moistened crumbs in a 9-inch pie plate.
To make the filling, simply blend all the ingredients until smooth, making sure the queso fresco is completely broken down and emulsified with the rest of the ingredients. If insufficiently blended, the cheese will separate from the filling and rise to the top as it bakes, causing the pie to brown excessively and the layer underneath to remain liquidy.
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