📝 About This Recipe
Hailing from the lush Valles Pasiegos in Cantabria, Northern Spain, the Quesada Pasiega is a rustic masterpiece that sits somewhere between a dense cheesecake and a tender pudding. Unlike its creamy cousin from San Sebastián, this traditional dessert features a unique, slightly grainy texture derived from fresh cheese curds, scented with lemon zest and warm cinnamon. It is a humble yet incredibly soul-satisfying sweet that captures the essence of Spanish mountain life in every buttery, golden bite.
🥗 Ingredients
The Dairy Base
- 500 grams Fresh Cow's Milk Cheese Curds (or Ricotta/Requesón) (drained well; traditional recipes use 'cuajada')
- 100 grams Unsalted Butter (melted and cooled slightly)
- 100 ml Whole Milk (room temperature)
The Batter
- 250 grams Granulated Sugar
- 2 pieces Large Eggs (at room temperature)
- 150 grams All-Purpose Flour (sifted)
Aromatics and Finish
- 1 piece Lemon (zest only, finely grated)
- 1 teaspoon Ground Cinnamon (plus extra for dusting)
- 1 pinch Salt (to balance the sweetness)
- 1 tablespoon Butter (for greasing the baking dish)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Position the rack in the center of the oven for even heat distribution.
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2
Prepare a traditional rectangular or oval ceramic baking dish (approximately 20x30 cm) by greasing it generously with a tablespoon of softened butter.
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3
In a large mixing bowl, place the fresh cheese curds or ricotta. Use a fork or a potato masher to break it down until it has a uniform, slightly grainy consistency.
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4
Add the two eggs and the granulated sugar to the cheese. Whisk by hand until the mixture is well combined and slightly pale.
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5
Pour in the melted butter and the milk. Stir gently until these fats are fully incorporated into the cheese base.
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6
Add the finely grated lemon zest, the ground cinnamon, and a pinch of salt. The aroma should be bright and fragrant at this stage.
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7
Gradually fold in the sifted flour. Do not overmix; stir only until you no longer see white streaks. The batter should be thick but pourable.
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8
Pour the batter into the prepared baking dish. Use a spatula to level the top, though a rustic, slightly uneven surface is traditional.
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9
Bake for 50 to 60 minutes. After 40 minutes, check the color; the top should be a deep golden brown with some darker 'toasted' spots.
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10
The Quesada is done when a toothpick inserted into the center comes out clean, and the edges have slightly pulled away from the dish.
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11
Remove from the oven and let it cool completely in the dish. It will settle and firm up as it cools, developing its signature dense texture.
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12
Once cooled to room temperature, you can serve it immediately or refrigerate it for a firmer bite.
💡 Chef's Tips
For the most authentic flavor, use a high-quality fresh cheese curd or 'cuajada'; if using ricotta, ensure it is drained for 2 hours to remove excess whey. Do not use an electric mixer; whisking by hand preserves the rustic, slightly chunky texture that defines a true Pasiega. If the top browns too quickly before the center is set, loosely cover the dish with a piece of aluminum foil. The flavor actually improves the next day, making this an ideal dessert to prepare 24 hours in advance. Always use fresh lemon zest rather than bottled extract to achieve the bright, citrusy notes characteristic of Cantabrian sweets.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled, cut into thick rectangular slices. Pair with a glass of sweet Spanish Sherry (Pedro Ximénez) or a cold glass of milk. A dollop of bitter orange marmalade or honey on the side complements the cinnamon notes beautifully. Enjoy alongside a strong 'café solo' (espresso) for a perfect afternoon Merienda. For a modern twist, serve with a handful of fresh forest berries like raspberries or currants.