Pastel de Queso con Membrillo Picosito

Name: Pastel de Queso con Membrillo Picosito
Yield: serves 10 to 12
Ingredients: 1/4 cup firmly packed light brown sugar; Pinch of salt; 1 cup all-purpose flour; 1/2 cup hazelnuts, skins removed; 1/2 cup cold unsalted butter, cubed; 1 to 2 tablespoons cold water; 1 1/2 pounds cream cheese, at room temperature; 1 1/4 cups granulated sugar; 1 teaspoon pure vanilla extract; 1/4 teaspoon salt; 1/2 teaspoon freshly ground canela; 1/2 cup crema; 1 tablespoon cornstarch; 4 eggs, at room temperature; 5 quinces; 3 cups granulated sugar; Zest from 1 lemon; 2 dried arbol chiles

December 14, 2011

Cheesecake is one of my favorite desserts, and I love the kind that is a little bit sour. This one is made with a little crema and a hazelnut crust. I like to serve it with quince, a natural pairing with cheese. I also gave it a little heat from arbol chiles to showcase the wonderful combination of sweet, sour, and spicy that is popular in modern Mexico.

Recipe notes

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