“This is a lot simpler than most dishes I would make, but it’s so comforting and I love it. I’ve put guava marmalade on top of it this time, but most fruit preserves should work really well.”
– Georgina Yescas, cheesemonger, Mexico City
Serves 6-8
INGREDIENTS
150g cracker crumbs (or crumbled digestive biscuits)
3 tbsp raw sugar
115g butter
4 eggs
1 tbsp vanilla essence
300g condensed milk
750g cream cheese (Georgina uses a mixture of goat’s, sheep’s and cow’s cream cheese)
Guava marmalade (or other fruit jam)
METHOD
Preheat oven to 150C/300F. Combine the crumbs, butter and sugar. Press onto the bottom of a 9-inch springform tin and bake for 10 minutes. Let it cool. Turn up the oven to 200C/400F.
Add the cheese, condensed milk and vanilla to a mixer. Blend for about 5 minutes, adding the eggs one by one. When it’s well mixed, pour it onto the crust.
Bake the cake for about 25 minutes, then test with a knife. If it doesn’t come out clean, bake for another 10 minutes.
Run a knife around the sides to loosen the cake. Let it cool before removing from the tin. Dollop some guava marmalade (or jam) in the centre and spread it out across the top. Serve.
