Spain’s Quesada Recipe

This is what I would call Spanish "cheesecake", but it is so very different that I hesitate to even mention that to you. It is more dense, browned top, not as  sugary-sweet, with an amazing texture and I think about two thousand times better than what you probably know as cheesecake. For me it is one of those comfort foods that if you know is in the fridge you will want to go back to it and take little slivers off here and there hoping no one will notice so that you won't have to share! I usually double the recipe and jut put it in a larger skillet  to back and add about 10 minutes. If I don't double it  I end up being way too protective of it. Not good.

I baked mine in a cast iron skillet, but you don't have to, I've made it  in a baking dish and it turned out just as good. If you do have cast iron though, I think you'll enjoy the convenience of using it for this recipe.

Quesada Recipe

(from The Taste of Spain by Camillia Jessel)

500 ml or 18 fl. oz Cups Milk (2+1/4 cups)
1 Cinnamon Stick
Peel of 1 Lemon
Butter
300 g (11 oz) Sugar (1+1/3 cups approx.)
150 g (5 oz) Flour, sieved with a pinch of salt (1+1/4 cups approx)
150 g (5 oz) Natural Plain Yogurt (1+1/4 cups)
2 Eggs
Powdered Cinnamon

Heat the milk with the cinnamon stick and lemon peel. When it boils remove from heat and keep.
Heat the oven to 350 F (180 C). Grease an appropriately sized tin, ceramic or cast iron mould generously with butter and put it in the oven. The sides should be about 2 inches (5 cm.) height as the quesada rises slightly.

Beat the sugar and flour with the yogurt and eggs in a bowl. Beat in the strained milk little by little. Pour the mixture into the hot mould, sprinkle with powdered cinnamon and bake for 45 minutes.

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