Bolivian Cheese Cake

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Pastel de Queso is a beloved traditional cheese cake from the Cochabamba region of Bolivia. Made with fresh farmer's cheese, eggs, and a touch of sugar, it bakes gently in a water bath to produce a soft, custardy, lightly sweet cake dusted with cinnamon.

Nutrition Facts

Per serving (estimated)

• 315 kcalCalories
• 14 gFat
• 8 gSaturated Fat
• 32 gCarbs
• 0 gFiber
• 28 gSugar
• 14 gProtein
• 210 mgSodium
• 120 mgPotassium
• 250 mgCalcium
• 1 mgIron
• 0 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the cake

• 500 g fresh farmer's cheese (queso fresco), well-drained and crumbled
• 5 large eggs, separated
• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) whole milk
• 2 tbsp cornstarch
• 1 tsp vanilla extract
• Pinch of fine salt
• 2 tbsp unsalted butter, softened, for greasing

For finishing

• 1 tbsp all-purpose flour, for dusting the pan
• Ground cinnamon, for dusting
• Powdered sugar, optional

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan with the softened butter and dust with flour, tapping out the excess.
2. In a large bowl, whisk the egg yolks with the sugar until pale, thick, and slightly ribbony, about 3 to 4 minutes by hand or with an electric mixer.
3. Add the crumbled fresh cheese, milk, cornstarch, vanilla, and salt to the yolk mixture. Blend with an immersion blender (or transfer to a food processor) until completely smooth with no cheese lumps remaining.
4. In a separate clean bowl, beat the egg whites with a small pinch of salt until stiff, glossy peaks form.
5. Gently fold the beaten whites into the cheese batter in three additions, using a spatula and cutting through the center, taking care not to deflate the mixture.
6. Pour the batter into the prepared pan and smooth the top. Place the pan inside a larger roasting pan and set both on the middle oven rack. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan.
7. Bake for 50 to 60 minutes, until the top is lightly golden and a thin knife inserted in the center comes out clean. Carefully lift the cake pan from the water bath and set on a wire rack.
8. Let the cake cool completely in the pan to room temperature, then chill for at least 2 hours for the cleanest slices. Run a knife around the edge and unmold onto a serving plate.
9. Dust generously with ground cinnamon (and a little powdered sugar if you like) just before slicing and serving.

Cook’s Notes

• Use full-fat, freshly made queso fresco for the creamiest texture; drier cheeses will make the cake grainy.
• Do not skip the water bath — it prevents the eggs from curdling and keeps the crumb tender and custard-like.
• Always let the cake cool and chill thoroughly before slicing, or it will collapse on the plate.
• In Cochabamba, pastel de queso is traditionally served with a drizzle of homemade dulce de leche or a side of fresh strawberries.
• If queso fresco is unavailable, a 50/50 mix of whole-milk ricotta and drained cream cheese is a workable substitute.

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