Click on the image, above to submit to Pinterest.
Queijadinhas Crioulas (Creole Cheesecakes)
Queijadinhas Crioulas (Creole Cheesecakes) is a traditional Cape Verdean recipe for classic individual cheesecakes of cured cheese and coconut baked in pastry crusts. The full recipe is presented here and I hope you enjoy this classic Cape Verdean version of: Creole Cheesecakes (Queijadinhas Crioulas).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Additional Time:
(+20 minutes chilling)
Makes:
20
Rating: 
Tags : Cheese RecipesBaking RecipesCake RecipesCape-verde Recipes
This is a classic Cape Verdean recipe for a coconut-flavoured cheesecake. The commercial version of these are typically baked in a thin pastry cup, whilst the home versions are typically baked in cupcake papers. I present the options for both versions in this recipe. Typically, cured cheeses are used in this recipe, though the matured Portuguese cheese, Nisa is also commonly used.
Ingredients:
For the Pastry:
180g (1 1/3 cups) plain (all-purpose) flour
120g (½ cup + 2 tbsp) butter
25g (¼ cup) icing (confectioner’s sugar), sifted
1 egg yolk
For the Filling:
150g (1 cup) of grated cured cheese (eg Ghouda, Manchego, Gran Padano, São Jorge
5 tbsp of wheat flour
5 tbsp of butter
15 tbsp of sugar
3 eggs, separated
(120ml (½ cup) milk;
200g (2 cups) of grated coconut.
Extras:
100g (½ cup) sugar.
60g (2/3) sliced almonds
Method:
To make the pastry, put the flour into a bowl and rub in the butter with your fingertips. Stir in the icing sugar, then add the egg yolk and 2 tsp water (or as much as is needed) and mix to a stiff dough. Shape into a ball, place on a floured work surface and roll out fairly thin. Using a 9cm (3 1/2in) or 11cm (4in) cutter, depending on the depth of the tin, cut out 20 rounds. Pile these together then chill in the fridge for 15 minutes.
In the meantime, prepare the filling. Beat the egg whites in a clean and dry bowl until stiff. Add these to the yolks and using an electric mixer beat together for 30 seconds. Add the butter, sugar and milk, stir with a spoon until the sugar is practically dissolved then, add the wheat flour, spoon by spoon, paying special attention to folding each spoonful with the rest of the mixture in light movements from the bottom up, without ever beating. Finally, add the grated cheese and coconut to the remaining ingredients, and mix until the batter is homogeneous.
Take two twelve-well cupcake tins and either line with the pastry or line with cupcake papers. Fill each with the batter and top with a few almond slivers.
Transfer to an oven pre-heated to 160°C and bake for 40-45 minutes, or until set and golden brown (a skewer inserted into the centre of the cakes should emerge cleanly). Take out of the oven and set aside to cool.
In the meantime, prepare the glaze. Combine the 100g sugar for the glaze in a small pan with 60ml (¼ cup) water. Heat gently, stirring constantly, until the sugar has dissolved. At this point cook for a further 5 minutes, without stirring. Take off the heat and allow to cool then drizzle a little of the sugar syrup on top of each cheesecake. Allow to cool slightly then unmould and transfer to a wire rack to cool.
They can be served just warm or cold.
%20Recipe)
