Adapted from Marian Blazes | Makes: One 12-inch cake • Time: 1 hour
This cheesecake featuring the quince paste from your Argentina box is much easier to make than traditional cheesecake, but just as delicious.
- 1 sheet puff pastry, thawed
- 1 cup queso fresco cheese
- ½ cup grated manchego cheese
- 2 eggs
- ½ cup cream cheese
- ⅓ cup heavy whipping cream
- Large pinch of salt
- 1½ cups quince paste, sliced
1. Preheat the oven to 350°F.
2. On a floured work surface, roll out the puff pastry to a 14-inch square. Place a springform pan onto the dough and cut along the edges of the pan to form a circle. Carefully place the puff pastry in the springform pan and prick with a fork. Flatten a piece of aluminum foil over the puff pastry and fill with dry beans. Bake until golden, about 15 minutes.
3. Meanwhile, combine the queso fresco, manchego, eggs, cream cheese, heavy whipping cream, and salt in a large bowl. Whisk until well combined.
4. Remove the tart shell from the oven and let cool on a wire rack for 5 minutes. Pour the cheese mixture into the tart shell and distribute the slices of quince paste over the top. Bake until the center is set, about 25 minutes longer. Serve warm.