History Tells Us

Does anyone know the story of "Cheese Pie?

Your cheese cake Mexican recipe, and I am doing a project for my Spanish class and we need the origin (history) of it. Or if anyone has a recipe similar to it with the source would be a great help!

PAYMENT OF CHEESE (MEXICO CHEESECAKE) 4 cups flour 2 eggs 4 teaspoons sugar 2 sticks butter, softened 3 / 4 cup milk 1 1 / 2 cups milk 2 tablespoons vanilla 8 oz cream cheese 1 can sweetened condensed milk Preheat oven to 325 degrees. In a clean work surface to make a well in center of 4 cups of flour. Break 2 eggs in the middle. Add sugar, softened butter, milk. Mix for pie crust. Divide into 2 parts and make 2 crusts. Let them unbaked. In a blender add milk, vanilla, cream cheese and 1 can of condensed milk. Mix well. Place in pie shells and bake until firm, about 1 hour. Cool and store in refrigerator. Cheese Pie Nut With Cajeta (Pecan Cheesecake with caramel) Cajeta dairy goats is a rich caramel sauce, a specialty of Guanajuato, Mexico. INGREDIENTS Cajeta or buy a caramel of good quality and made Topping 2 cups sour cream 1 / 4 cup sugar 2 teaspoons vanilla extract Crust 25-30 nuts 1 1 / 2 cups (4 1 / 2 ounces) finely crushed vanilla wafers 1 / 4 cup unsalted butter, melted Filling 1 1 / 2 pounds cream cheese at room temperature 3 / 4 cup granulated sugar 1 teaspoon extract vanilla 3 eggs taste Instructions Preheat oven to 350 degrees Crust Mix together crushed vanilla wafers and butter until the crumbs are well moistened. Transfer to a bowl 9-inch springform pan. Pat crumb mixture evenly on bottom and 1 inch from the sides of the pan. Refrigerate for 30 minutes. Fill In electric mixer bowl beat cheese cream until smooth. Add sugar and vanilla and beat until blended. Add eggs, one at a time and beat until smooth, scraping sides of bowl so that the ingredients are well mixed. Sprinkle pecan caramel evenly over prepared crust. Pour the cheese filling over the jam. Bake until the cake cheese is firm, 50-60 minutes. Remove from oven and immediately place in refrigerator in a kitchen towel. Cool for 15 minutes. Raise oven temperature to 450 degrees. Topping Mix sour cream, sugar and vanilla in a bowl. Pour over top of cheesecake and bake for 10 minutes. Transfer to a rack to cool. Place a circle of pecan halves around the outer edge of cheesecake. Cover and refrigerate until chilled, at least 24 hours or up to 3 days. Serve Release the sides of the springform pan leaving the cake on the bottom and place the cake on a serving platter. Heat remaining caramel until warm. Drizzle some it around the plate. Cut the cake, place the slices on individual plates, sprinkle each serving with more caramel and garnish with remaining chopped nuts. Cajeta 4 cups goat milk 1 cup sugar / 2 cup of cow's milk 1 1 / 4 teaspoon baking soda 1 teaspoon vanilla extract, rum or brandy / 2 cup toasted walnuts 1 and finely chopped pinch of sea salt in a large saucepan bring the goat milk to a boil over medium heat. Add sugar and stir until completely dissolved. In a bowl small mix cow's milk and baking soda. Serve in a small amount of warm goat milk, stirring constantly. Remove pan from heat and whisk the mixture soda in hot goat's milk. Return the pan to the oven, mix well with a wooden spoon, and continue to simmer over medium heat, stirring often drive mixture begins to thicken, about 30 minutes. By lowering the brightness mixture, return the heat to low and stir constantly the unit becomes a dark caramel candy and covers the back of a spoon, another 20 minutes or less. Pour the caramel into a bowl and let cool, then add the vanilla or liqueur. Pour half of the jam in another bowl, mix 1 / 2 cup chopped walnuts and salt and set aside. Refrigerate remaining caramel. I hope these are helpful, Good Luck!