What is pay de queso in english?

Pay de queso, or cheese pie , is the Mexican version of cheesecake. The crust is traditionally made with Maria cookies (or galletas Marias). These lightly sweetened cookies are a staple in Mexican households, where they're commonly eaten as a snack with coffee or hot chocolate.

What is tarta de queso made of?

Chef Rivera generously shared his original tarta de queso recipe with the world years ago, which simply calls for cream cheese, eggs, sugar, flour and heavy cream . But he encourages home cooks to put their own spin on the recipe as they see fit.

What do Mexicans call queso dip?

Queso Fundido : A Mexican variation of queso dip that typically includes melted cheese mixed with cooked chorizo (spicy sausage), mushrooms, or other savory ingredients. It's often served in a skillet and meant to be scooped up with tortillas.

What is the white melted Mexican cheese called?

Queso asadero is Mexican cheese that's great for melting. It is soft, white and creamy with a mild taste, and is often used to make pizzas, quesadillas and queso fundido.

Why not to eat queso fresco?

Queso fresco that has not been made properly can cause the disease listeriosis . Listeriosis is very bad for pregnant women and babies.

Is real Mexican queso white or yellow?

In fact, most of the cheese in Mexico is white and includes such staples as queso fresco and queso cotija, among others. If the cheese in the taco is yellow, it's safe to assume that it's a Tex-Mex taco. That also goes for that bowl of delicious gooey yellowness served in nearly every Mexican restaurant.

What is the creamy Mexican cheese?

Asadero Cheese: The Creamy and Melty Delight Asadero cheese is a semi-soft, stringy cheese similar to Oaxaca cheese. It has a mild, buttery taste and melts beautifully. Asadero cheese is commonly used in quesadillas, pizzas, and melted cheese dishes.

What is real Mexican cheese?

You'll often see Monterey Jack and Cheddar cheeses in Tex-Mex recipes, but you won't find it in authentic cuisine. The two most commonly used for cooking in Mexico is queso fresco and queso Oaxaca.

What does pan de queso mean in english?

Pan de queso (English: Cheese bread ) is a traditional Colombian roll made with tapioca flour and grated cheese. It is served plain or filled with cream cheese or jam. This food is especially common in the Paisa region of Colombia as breakfast or parva.

What type of cheese is queso de hoja?

Queso de Hoja (sheet or layer cheese) is a traditional staple of the Dominican Republic. This cow's milk cheese , somewhat similar to Mozzarella in appearance, has a delicate taste and soft, moist texture. Its name is derived from the sheets or layers that make up the cheese and can easily be peeled away by hand.

What is queso fresco called in Mexico?

Queso fresco This soft white cheese is a fresh cheese made with cow's milk, goat milk, or a combination of the two. It is sold in small rectangular pieces similar in size to adobo bricks, which is why it is also known as adobera. Queso fresco comes from Jalisco, in the western part of Mexico.

What is queso de quesadilla?

Semi-soft creamy cheese with mild flavor that's great for melting . Quesadilla Cheese is a semi-soft, creamy cheese from Northern Mexico with a mild flavor similar to Monterey Jack. It's a versatile melting cheese that pairs well with traditional ingredients as well as creative flavor combinations.

Pay De Queso (Mexican Cheese Pie) Recipe (2024)

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The Mexican version of New York cheesecake.

Roxxanne Delle Site-Jeronimo

Roxxanne Delle Site-Jeronimo is the owner of Mexipino, a Filipino and Mexican-inspired social media bakery. She started writing for Serious Eats in 2022. Her expertise is in baking and pastry. Serious Eats is the first website she has written for.

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Published November 16, 2022

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Why It Works

Refrigerating the crust beforehand allows the butter to harden, creating a firm base for the filling.
Queso fresco imbues the pie with a pleasant salty-nutty flavor.
Blending the filling produces a silky-smooth texture.

Pay de queso, or cheese pie, is a smooth, creamy, and not overly sweet cheese-based pie with a cookie crust. It’s pretty much the Mexican version of New York cheesecake. However, unlike cheesecake, which can often be dense and heavy, pay de queso is delightfully soft with a smoother consistency. Plus, the pie comes together easily, making it a great dessert option for any occasion.

The classic crust for pay de queso is made with Maria cookies (or galletas Marias), the “graham cracker” of Latin America. Commonly eaten as a snack alongside a steaming mug of coffee or hot chocolate, these lightly sweetened, vanilla wafer-like cookies are a staple in Mexican households. Making the crust is a straightforward affair: grind the cookies in a food processor, toss with melted butter and a pinch of salt, then scatter the moistened crumbs in a 9-inch pie plate. I like to use a drinking glass, measuring cup, or a similar tool with a flat bottom, to compress the crumbs into an even layer. Since there is no baking happening to bind the crumbs together, it's important to compress the crumbs really well and to refrigerate the crust prior to filling to firm it up and avoid a crumbly crust.

Pay De Queso (Mexican Cheese Pie) Recipe (3)

The filling is typically made with cream cheese, evaporated milk, condensed milk, and eggs. For my version, I wanted to incorporate a savory cheese to balance the sweetness of the pie and add a salty note. I tested several Mexican cheeses: queso panela (a semi-soft Mexican cheese), queso fresco, and cojita (a firm, salty aged cheese). My personal favorite was queso fresco, a popular cheese made from cow’s milk that’s typically used as a topping on savory dishes. I found that its mild flavor balanced the sweetness from the condensed milk. In addition, the cheese’s soft texture kept the pie’s texture true to the original, yielding a light and smooth filling.

To make the filling, simply blend all the ingredients until smooth, making sure the queso fresco is completely broken down and emulsified with the rest of the ingredients. If insufficiently blended, the cheese will separate from the filling and rise to the top as it bakes, causing the pie to brown excessively and the layer underneath to remain liquidy. It’s also important to avoid incorporating too much air during blending, which makes the filling foamy, and can result in a less smooth consistency while also causing the pie to overflow when baked.

Pay De Queso (Mexican Cheese Pie) Recipe (4)

Pay de queso is best when served chilled, so I recommend refrigerating the slightly cooled pie before indulging. Though a slice is delicious all by itself, a dollop of strawberry jam or a drizzle of dulce de leche or cajeta on top are great additions.

Recipe Details

Pay De Queso (Mexican Cheese Pie)

Prep15 mins

Cook100 mins

Chilling Time6 hrs 15 mins

Total8 hrs 10 mins

Serves8to 12 servings

Makes1 9-inch pie

Ingredients

For the Crust:

7 ounces (33 cookies; 200g) Maria cookies, such as Goya (see note)
4 1/2 ounces unsalted butter(9 tablespoons; 127g), melted and cooled
Kosher salt

For the Filling:

6 ounces evaporated milk(2/3 cup; 170g)
7 ounces condensed milk(1/2 cup; 200g)
2 large eggs (100g), brought to slightly cooler than room temperature
1/4 teaspoon vanilla extract
4 ounces (115g) full-fat cream cheese, softened to about 65°F/18°C
2 ounces (60g) queso fresco, brought to about 65°F/18°C (see note)

Directions

To make the crust: Place cookies in the bowl of a food processor fitted with a metal blade and pulse until broken down into fine, sandy crumbs, about 1 minute. Transfer crumbs to a medium bowl, add melted butter and a pinch of salt and, using a flexible spatula, mix until crumbs are fully moistened, about 30 seconds.
Scrape crumb mixture into a 9-inch pie plate, spread into an even layer, then compress firmly with a flat-bottomed drinking glass or measuring cup; this will naturally push the crumbs up the sides of the pan. Continue pressing until the crumbs form a compact, even layer across the bottom and sides of the pan. Refrigerate the crust until firm, at least 15 minutes. (Once the crust is firm, you can wrap it in plastic and refrigerate for up to 2 days.)
To make the filling: Adjust oven rack to lower-middle position and preheat the oven to 375°F (190°C). Meanwhile in a blender, combine evaporated milk, condensed milk, eggs, vanilla extract, cream cheese, and queso fresco. Blend on high speed until smooth but not aerated, about 30 seconds.
Place chilled crust on a rimmed baking sheet, then pour filling into crust. Carefully transfer baking sheet with filled pie to the oven. Bake until the filling is lightly browned and set at the edges with a firm jiggle in the center, 40 to 45 minutes.
Set baking sheet with finished pie on a wire rack and let cool for 1 hour. Transfer pie to the refrigerator and chill until filling is firm, at least 6 hours or overnight.
When ready to serve, slice into wedges with a chef’s knife, carefully slide a pie server under the crust, making sure it reaches all the way to the tip of each wedge, and serve.

Special Equipment

food processor, blender, 9-inch pie plate

Notes

Maria cookies are vanilla wafer-like cookies. They can be found at Mexican supermarkets and at most major grocery stores.

Queso fresco is a fresh, soft, and slightly tangy white Mexican cheese. It can be found at Mexican supermarkets and at most major grocery stores.

Make-Ahead and Storage

Wrapped in plastic, pay de queso can be refrigerated for up to 3 days.

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Nutrition Facts (per serving)
293	Calories
21g	Fat
22g	Carbs
6g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 8to 12
Amount per serving
Calories	293
% Daily Value*
Total Fat 21g	26%
Saturated Fat 11g	56%
Cholesterol 77mg	26%
Sodium 197mg	9%
Total Carbohydrate 22g	8%
Dietary Fiber 0g	1%
Total Sugars 17g
Protein 6g
Vitamin C 1mg	4%
Calcium 137mg	11%
Iron 1mg	6%
Potassium 171mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)