Pinole Cheesecake


Serves 8-10
1h preparation









150g butter (unsalted)
100g muscovado sugar
50g refined white sugar
250g pinole
10ml milk
25g egg
5g cinnamon
pinch of salt

blueberries to decorate

Cream 100g of butter with the sugar. Add the cinnamon and salt and mix. Beat the eggs before adding them to the mix with the milk. Make a ball of the mix. Wrap the base in cling film and refrigerate for 1 hour. Take out and spread out on a surface lightly covered in flour. Spread on a baking tray and cook in the oven at 170°C till golden. Take out of the oven and blend the base with 50g of butter. Press the mix at the base of your baking dish. Set aside. Once cooled, you can add the blueberries to decorate.





600g cream cheese (Philadelphia preferably)
135g white sugar
100g pinole
1 egg
150ml milk

Wait till the cream cheese is at room temperature. With beaters, beat the cream cheese till smooth and then add the sugar. Add the pinole little by little to avoid lumps. If the consistency is too hard, add a little milk. Add the mix to the baking dish with the base. Cook in an oven at 120°C in a ‘bain marie’ for 40 min. Check with a small knife if the center is cooked. Keep in the oven till it is.