I had encountered quesadas before, in Mexico, but had never made one. This heavy cheesecake is not as smooth or sweet as its American cousins, but it's easy to make and my kids loved it. As I'm in the US I used Mexican queso fresco rather than its Cantabrian counterpart, so the flavor may be slightly different. You can find queso fresco at Mexican grocery stores. I also halved the recipe, as I didn't want to have that much cheesecake around, which was great because that fit precisely in one pie pan. I forgot to add cinnamon, if you are a fan of cinnamon, I recommend you add it - if not, it's good as it is. Finally, I used grated lime peel instead of lemon, as lemons are ridiculously expensive at the supermarket right now.

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Cantabrian Cheesecake

Ingredients

• 2 eggs
• 4 Tbsp. butter, melted
• 1/2 cup sugar
• 1 lb. queso fresco
• grated peel from 1 lime or lemon
• 1/2 cup flour
• cinnamon (optional)

Instructions

Mix the eggs with the butter and sugar until well blended. In a separate bowl, break the queso fresco with the lemon peel and the cinnamon, if using, and mix well. Add the queso to the egg mixture and mix until smooth. Add the flour, a little bit at a time, until well mixed.

Pour into a pie pan. Bake in a 400F oven until the top becomes golden, about 30 minutes.

Adapted from a recipe at El Diario Montañez