Cheese cake recipe

Torta quesillo is a dish that takes time to prepare and a lot of patience, since it is delicate and somewhat complex to make, but it is worth the effort. In some parts it is known as an impossible cake, it is made up of a quesillo (roasted milk) at the bottom and a tender sponge, which can be vanilla or chocolate, on top.

The quesillo is prepared with eggs, condensed milk, milk and some strong liquor such as rum or brandy, while the sponge cake is a common wet sponge cake made with flour, milk, eggs, sugar and butter. The special thing about this dessert is its presentation, since normally these desserts are prepared and cooked in very different ways, which is why the result is so extraordinary.

If you want to learn how to prepare this delicious dessert, in this article we explain the step by step and some tips so that you know how to make cheese cake in the most exquisite way.

Ingredients to make Cheesecake:

• for the caramel
• 1 cup of sugar (200 grams)
• 4 tablespoons of water
• For the cheese
• 397 grams of condensed milk
• 400 milliliters of milk or water
• 4 eggs
• 1 tablespoon vanilla
• 2 tablespoons rum (optional)
• For the cake
• 100 grams of butter or margarine
• 225 grams of sugar
• 2 eggs
• 1 cup of wheat flour (140 grams)
• 1 teaspoon of baking powder (chemical yeast)
• 2 cups of milk or water
• 1 teaspoon vanilla
• 1 tablespoon rum (optional)
• 1 pinch of salt (optional)

How to make Cheesecake:

1. Preheat the oven to 180ºC, approximately. Start making the liquid caramel. Melt the sugar in a pot with the tablespoons of water over medium-high heat.
2. Do not stir it so that the sugar does not crystallize.
3. Trick: You can do it directly in the mold that you are going to use to bake the impossible cake if it is resistant.
4. The caramel takes approximately 5 minutes to prepare, but you must be very careful, since it burns easily.
5. When it turns a deep amber color, you can put out the fire.If you used a pot, pour the caramel into the pan while it’s still hot and runny, carefully coating the bottom and sides of the pan.
6.  Booking.If you used the same baking mold, take advantage of spreading caramel along the walls of the mold and reserve it anyway.
7. To make the quesillo mixture, you Reserve it and wait for a layer of foam to form on the mixture.
8. You should remove it whitest have to put the ingredients together in a blender or beat them very well with a whisk. h the help of a spoon.
9. This is completely optional, but it will prevent the cheese from having too many air bubbles. Book again.
10. Now you can prepare the sponge cake mixture. Sift the flour and baking powder in a large bowl. If you are using salt, add it in this step as well.
11. In another container, combine the wet ingredients, that is, the melted margarine, the eggs, the milk, the rum and the vanilla. Mix them with the sugar.
12. Tip: If you prefer, you can make a chocolate cheesecake by adding cocoa powder to the cake mix.
13. Mix all the wet ingredients with the dry ones. Pour the mixture into the container with the caramel.
14. With the help of a spoon, gently slide the quesillo mixture on top of the cake mixture.
15. Bake preferably in a bain-marie. To make it, she just places the mold inside a larger pot of boiling water. Cook for 1 hour and 35 minutes at 180ºC.
16. To know if your simple quesillo cake is ready, you just have to insert a rod or knife in the center. If it comes out clean, it’s ready.
17. Rest until it is at room temperature and reserve in the fridge for at least 4 hours.
18. It’s richer if you leave it overnight, but we know that its flavor is irresistible and we won’t want to wait long. The Venezuelan cheesecake is served cold and you can keep it covered in the fridge.