La Quesada
This fantastic dessert hails from the town of Santander in the far north region of Cantabria. The first time Lola made it for me I could not believe how light and savory it was. It's a bit of a cross between a cheesecake and flan. The addition of yogurt gives it a very light, almost tangy texture and it's incredibly easy to assemble.
Ingredients
- 1 (6-oz) plain vanilla yogurt (Clover's organic 'cream on top' recommended)
- 3 triangles plain Laughing Cow Swiss cheese
- 12 ounces whole milk
- 8-10 ounces brown sugar
- 6 ounces all-purpose flour
- 1 stick unsalted butter
- 3 eggs
- Powdered sugar for garnishing
Instructions
- Combine all ingredients (except butter and powdered sugar) in a large mixing bowl. Use the yogurt container to measure: 2 containers of milk, slightly less than 2 of sugar, 1 of flour.
- Use a hand blender to emulsify until smooth.
- Melt butter in a saucepan. Pour into an oven-safe baking dish (leave thin film of butter in dish).
- Pour butter into mixing bowl and blend again. Sprinkle 1 tablespoon flour into the buttered baking dish.
- Pour entire mixture into the baking dish.
- Place into a COLD oven. Set temperature to 350°F. Bake exactly 1 hour.
- Rest 2 hours at room temperature. Refrigerate at least 2 hours before serving. Dust with powdered sugar and serve with sliced berries.
💡 James' Tip
The trick is starting in a cold oven — this allows the Quesada to set gradually for the perfect texture. It keeps 5-7 days refrigerated and is also delicious with afternoon tea or coffee!
Join James' Spanish Cooking Class
Learn to make La Quesada and other traditional Spanish desserts in James' hands-on cooking class in San Francisco.
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