Name: Cotija Cheese Cake
Prep time: 20 s
Cook time: 40 s
Total time: 90 s
Yield: 12
Ingredients: 6 large egg yolkslightly beaten; 1/4 cup granulated sugar; 2 1/2 sticks (10 ounces) butterat room temperature; 1 can (14 ounces) NESTLÉ® LA LECHERA® Sweetened Condensed Milk 14 oz Can; 3/4 cup Cotija cheesegrated; 2 cups all-purpose floursifted; 1/2 cup cornstarch; 1 tablespoon baking powder; 3/4 cup NESTLÉ® CARNATION® Evaporated Milk; 6 large egg whitesbeaten to stiff peaks; 1/2 cup bread glaze; Mint

Make It

Step 1

Preheat oven to 350° F.

Step 2

Beat the egg yolks with the sugar until ribbon stage. In another bowl, beat the butter until creamy, then add the yolk mixture, NESTLÉ® LA LECHERA® Sweetened Condensed Milk, Cotija cheese, all-purpose flour, cornstarch, baking powder, and ¾ cup NESTLÉ® CARNATION® Evaporated Milk.

Step 3

Gently fold the previous mixture with the egg whites, then pour it into a greased and floured 9.5 inches bundt pan. Bake at 350° F for 40 to 50 minutes, or until a toothpick inserted comes out clean; let it cool.

Step 4

Unmold, cover the surface of the bundt cake with the bread glaze and garnish with mint. Enjoy.

Culinary tip:

To beat to ribbon stage, beat the yolks with a little sugar for a few minutes until they change color and consistency. The yolks become lighter in color, and the ribbon stage is checked by lifting the whisk; the yolks fall evenly and smoothly, like a ribbon. You can substitute Cotija cheese with cream cheese.