Tarta de Queso Casera

Cheesecake is a near-global food. And every place it is made puts its own spin on it. Asturias is no different in this regard. The tarta de queso casera you find here has it’s own spin – the recipe contains cuajada (rennet). These days cream cheese is added to the recipe, but previously it would have mostly been the fresh cheese also called cuajada – made from curdling raw milk with animal rennet. The result is a cheesecake with a texture that is somewhere between a New York style cheesecake and a flan.

Because this tarta de queso is based in the process of making cuajada, it is a no-bake dessert. Cuajada is a type of fresh cheese that is typical of northern Spain. Traditionally made with sheep’s milk, it is more common these days to make it with cow’s milk. Its name, cuajada, means curdled in Spanish, and it refers to the method of preparation, which involves mixing heated fresh milk with rennet or vinegar before allowing the mixture to curdle. The final product is usually stored in terracotta or wooden containers, and it is distinguished by a smooth and creamy texture and a pleasant, tangy flavor.

Sourcing the specific rennet powder used in Spain for making cuajada can be difficult in the States. It can sometimes be found in the baking section in World Market. It can also be found in well-stocked import stores in the areas around Washington, DC.

Ingredients

• 1 package (approximately 20 cookies) Galletas Marias or other digestive biscuit. Gamesa brand are as close as your nearest Wal-Mart. One sleeve of these is perfect.
• 75 grams unsalted butter, room temperature.
• 200 g cream cheese.
• 75 grams white sugar.
• 750 ml whole milk, divided.
• 300 ml heavy cream.
• 2 envelopes cuajada. See description above for sourcing info.

Instructions

For the Base

1. In a food processor, crush the cookies into crumbs. Combine with the 75 g of butter and mix until you get a nice paste.
2. Grease the spring form pan with butter.
3. Press the mixture into the pan, thinning it out to approximately 1 cm.
4. Refrigerate the mold while continuing with the recipe.

For the Filling

1. Whisk the cuajada into 250 ml of the milk and set aside.
2. Gently warm the other 500 ml of milk and and the 300 ml of heavy cream in a saucepan, over medium-low heat. Take your time and do not give in to the temptation to turn up the heat.
3. When the milk/cream mixture reaches almost boiling, take it off the heat.
4. Stir in the cream cheese, sugar, and the milk you set aside earlier with the cuajada.
5. With everything combined, mix very well. An electric mixer makes short work of this, but it can be done by hand as well.

Assembly

1. When it is well-mixed, pour the mixture into the spring form pan and return it to the refrigerator.
2. In roughly 8 hours it will be set and ready to eat.