Ingredients:

CRUST
2 c all-purpose flour
Pinch salt
1/2 tsp baking powder
1/4 c sugar
1 stick (1/2 c) butter, cut into small pieces
1 large egg, lightly beaten
About 1 tbsp cold water

FILLING
2 c quesillo (Chilean cow’s milk cheese—if you can’t find it, use 1 1/2 c whole milk ricotta mixed with 1/2 c heavy cream)
1 c powdered sugar, plus additional for dusting
4 eggs
1 tbsp finely minced lemon zest
3 tbsp cornstarch
3/4 c raisins or currants, soaked in hot water or rum for 15 minutes, drained

Methods:

FOR CRUST:
Sift flour, salt, and baking powder onto a work surface. Make a well in the center and add granulated sugar and butter. Working quickly and using your fingertips, rub the butter into the flour mixture until it forms coarse crumbs. Add the egg and 1 tbsp cold water. Mix quickly; it’s too dry, add a little more water. Gather the dough into a ball and knead lightly with the palm of your hand for a few minutes until it feels soft and no longer sticky. Wrap dough tightly in plastic wrap and refrigerate at least 30 minutes. Preheat oven to 375F. Generously butter a 9” spring form pan or deep pie plate.

FOR FILLING:
Place cheese mixture in a blender, and blend until smooth. Pour the mixture into a bowl. Add powdered sugar and eggs, one at a time, and whisk to combine. Stir in the lemon zest, cornstarch and raisins. Roll out the dough into a large enough circle to fit the pan. Line prepared pan with the dough and chill 15 minutes. Pour the cheese mixture into the crust—it should reach the top of the pan.

TO FINISH:
Bake in the lower third of the oven 50 to 60 minutes, until the filling is set. If top browns too quickly, cover loosely with foil. Allow the cake to cool on a wire rack before removing from pan. Serve lukewarm or chilled, dusted with powdered sugar.

How visitors found this page:

• chilean kuchen recipe
• kuchen de quesillo
• kuchen
• kuchen de
• recipes for quesillo
• quesillo de chile
• kuchen quesillo
• chilean kuchen de quesillo
• kuchen chile recipe
• santiago chile kuchen recipe dessert