Host Recipe: James’ La Quesada Cake

The cheesecake-flan hybrid that hits the spot every time.

Not too sweet and just the right amount of savory, a slice of la Quesada is all you need to indulge without feeling guilty. The recipe originated in the Cantabria region of Spain, and today it’s one of the most famed desserts in the area.

Host James learned about this dessert during his time in Spain when his Spanish lola made it for him. When he took his first bite, he couldn’t believe how light and savory it was! Since then, it’s become a go-to dessert and one that guests at his San Francisco experiences are lucky enough to try! Here, he’s sharing his take on the recipe.

3 Things to Know About La Quesada

  1. The dessert originated in Santander (a northern town in the Cantabria region of Spain)
  2. It’s a cross between a cheesecake and flan
  3. You can top it with ingredients like honey or berries, but traditionally in Spain, only cinnamon is added

Ingredients

  • 1 – 6 oz. carton of non-fat plain vanilla yogurt
    * James recommends Clover’s organic “cream on top” vanilla yogurt
  • 3 Triangles of plain Laughing Cow Swiss cheese (comes in the round box)
  • 12 oz. Whole milk
  • 8-10 oz. Brown sugar
  • 6 oz. Unbleached all-purpose flour
  • 1 stick of unsalted butter
  • 3 eggs
  • Powdered sugar for garnishing when serving

Instructions

  1. In a large mixing bowl combine all of the ingredients except the butter and powdered sugar.
  2. Use a hand blender to emulsify all of the ingredients. Blend until smooth.
  3. Melt the stick of butter over medium heat in a saucepan.
  4. Pour the butter into an oven-safe baking dish.
  5. Then pour the butter into the mixing bowl, but do not clean the baking dish. You will want a thin film of butter to remain.
  6. Blend the ingredients together once more.
  7. Sprinkle a tablespoon of flour into the baking dish. This will help form a crust.
  8. Pour the entire mixture into the baking dish.
  9. Place into a cold oven. Set the temperature to 350°F.
  10. Bake for exactly 1 hour.
  11. Remove and let rest for 2 hours at room temperature.
  12. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

The Quesada will keep for 5-7 days refrigerated. It’s also delicious to enjoy with afternoon tea or coffee! I serve with powdered sugar and sliced berries.

Learn more about host James and his experiences in San Francisco here.

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