Küchen de Quesillo
In Chile, pies and tarts are
called küchen, simply because the bakeries which originally sold these
items were German, and are traditional in the German households. We could call this a
cheesecake, but cheesecake is technically neither a cake nor a pie, but a custard.
This recipe uses Chilean quesillo, but you can substitute
Schmierkäse(what the Germans use for this küchen), or Neufchâtel, or a Mexican fresh
cheese such as queso fresco or panela, or, if you live in Tulsa, 1½ cups of ricotta and
½ cup of heavy cream.
In the U.S., cheesecake is made with cream cheese, which is slightly more ripened and
thus tangier than those listed above. Cream cheese was invented by accident in New York in
1880, when a cheesemaker tried to create a duplicate of Neufchâtel.
This pastry is traditionally served at tea-time, German-style with fresh raspberries or blackberries.
*Makes 1 pie or 2 tarts*
2 c (280 g) all-purpose flour
½ c (120 g) (1 stick) butter, cut into pieces
¼ c (35 g) granulated sugar
1 large egg, lightly beaten
½ t baking powder
1 T (approx.) ice water
Place all ingredients except ice water in food processor and process
briefly, adding water as necessary to form into a ball. Wrap in plastic and
refrigerate for at least 30 minutes.
¾ c (100 g) golden raisins, soaked in hot water or rum, drained
2 large eggs, separated
2 T heavy cream
2 T flour (or cornstarch)
1 c (140 g) powdered sugar
2 c (500 g) quesillo or queso fresco
½ t vanilla extract
Place the cheese and cream in a blender or food processor and blend until
smooth. Add more cream as necessary for a smooth consistency. Transfer to a
mixing bowl and beat in the raisins, egg yolks, flour (or cornstarch),
powdered sugar, and vanilla extract.
In a separate bowl beat the egg whites to a stiff peak and fold into the
ASSEMBLY AND BAKING
Preheat oven to 375°F (190°C). Butter a 9-inch springform pan (or two tart
plates). Roll out the dough and line the pan (or plates). Pour in the cheese
mixture. Bake for 50 to 60 minutes in the lower third of the oven. Check
after about 40 minutes and cover loosely with aluminum foil if top is
getting too brown.
Serve warm or chilled.