| 1. |
Filling
|
|
| Ingredients | 24 oz. La VacaRica brand Queso Fresco |
| 1 cup sugar |
| 4 eggs (or 1 egg and 3 egg whites) |
| 1-1/2 tsp. vanilla |
| 8 oz. La VacaRica brand Crema Mexicana |
|
|
| Instructions |
1. Combine in a large mixing bowl the cream cheese and sugar until smooth. |
| 2. Add eggs, 1 at a time, until smooth. |
| 3. Add vanilla and cheese. Mix at medium speed for 2 to 3 minutes. |
|
|
|
| 2. |
Crust
|
|
| Ingredients | 1-1/2 cups graham cracker crumbs |
| 2 Tbsp. sugar |
| 1 tsp. cinnamon |
| 3/4 stick butter or margarine |
|
|
| Instructions |
1. Melt butter; add and combine crumbs, sugar, and cinnamon until they hold together. |
| 2. Press into a 10 inch springform pan, bottom and 3 inches up side. |
| 3. Pour filling into crumbled pan. |
| 4. Bake in preheated 350 degree oven for one hour to 1 hour and 15 minutes; remove and cool for 15 minutes. |
|
|
|
| 3. |
Topping
|
|
| Ingredients | 1 cup La VacaRica brand Crema Mexicana |
| 1/2 cup sugar |
| 1 Tbsp. vanilla |
|
|
| Instructions |
1. Mix well by hand. |
| 2. Spread over baked cheese cake and bake 20 minutes. |
| 3. Chill before serving. |
| 4. May be topped with cherry, blueberry, or strawberry canned pie filling. Will freeze for a later time. Delicious with or without topping. |
|
