By Lindy Van Schalkwyk, last updated on January 21, 2022
Have you ever made a Mexican cheesecake recipe with Lechera? It’s luscious, soft and creamy, and packed with rich and well-balanced flavors!
What makes this cheesecake so unique is its incredible texture. It is much softer than regular cheesecake, all thanks to the addition of La Lechera condensed milk and evaporated milk. They add sweetness, but also a ton of creamy moisture that makes the cheesecake unbelievably soft and airy. So, give this recipe a try and let us know what you think!
What Is Mexican-style Cheesecake?
As you may know, there are many different types of cheesecakes in the world, each unique to the region it’s from. For example, a New York-style cheesecake is very dense, has a sweet flavor, crumbly texture, and is made with a graham cracker crust. In contrast, an Italian cheesecake is one typically made without a crust and it is often less sweet.
Similarly, Mexican cheesecake also differs quite a lot compared to most. What makes it so unique is the ingredients used to make it. Evaporated milk and condensed milk are a common addition to the cheesecake recipe. These additions create a less sweet product, a more dense texture, and a stronger cheesy flavor.
One very unique characteristic we noted from the Mexican cheesecake we have tried over the years, is that they have an extremely soft texture. Some even seem under-baked! However, this soft and moist texture is thanks to the added liquid and high moisture ingredients.
Because of the soft texture, this Mexican-style cheesecake definitely needs a crust. And, you will often see that the crust reaches quite high. In other words, it isn’t only covering the bottom of the pan, it actually is shaped to form sides.
Another common feature of Mexican cheesecake is its crust. Now, today you will see a lot of recipes use a graham cracker crust, which is very quick and easy to make. There are many different “traditional recipes” for the crust, however, they all use some type of cookie. So, you can also experiment with different crust recipes and flavors.
What Is Cheesecake With Lechera?
La Lechera (or Leite Moça in Portuguese) is a Nestle brand of dry milk products, condensed milk, yogurts, various other puddings, and ice creams.
This product has been primarily targeted towards Hispanic regions in the United States, all over Latin America, and in Spain. However, today its availability is spreading and more recipes call for some ingredients in this product range.
For this cheesecake with Lechera, we will be using their sweetened condensed milk. It will add creaminess, moisture, and of course, sweetness!
What You Will Need For This Mexican Cheesecake Recipe With Lechera
Ingredients for the Crust
- 3 cups crushed vanilla wafer cookies
- 1 1/2 teaspoons ground cinnamon
- 6 tablespoons butter, melted
- Pinch of fine salt
Ingredients for the Lechera Cheesecake Filling
- 8 ounces cream cheese, softened
- 4 large eggs, room temperature
- 1 can La Lechera condensed milk
- 1 can evaporated milk
- 2 teaspoons vanilla extract
- Pinch of salt
Equipment
- 9-inch round springform cake pan
- Non-stick cooking spray or non-stick baking paper
- Mixing bowls
- Electric hand or stand mixer
- Rubber or silicone spatula
How To Make Mexican Cheesecake
Step 1: Make the Cheesecake Crust
Preheat the oven at 350°F (180°C). Line the cake pan with baking paper or spray it with a non-stick baking spray. This step isn’t really necessary because the crust contains loads of butter, which will automatically act as the non-stick element. However, you can never be too safe when it comes to cheesecake.
In a medium mixing bowl, combine all of the crust ingredients until a uniform mixture is made. Then, press the crust inside of the lined baking pan. Make sure that you press the crumb firmly against the bottom and sides of the pan.
Then, pre-bake the crust for 10 minutes in the preheated oven. Once pre-baked, remove and allow it to cool for at least 10 minutes.
Step 2: Make the Mexican Cheesecake with Lechera Filling
First, in a large mixing bowl, cream the cream cheese until it has become light and fluffy. Make sure to scrape the sides so the entire batch is equally whipped.
Then, add one egg at a time, beating well between each addition. Once you have a smooth mixture, add the La Lechera condensed milk, evaporated milk, vanilla extract, and salt. Make sure the mixer is running at a low to medium speed.
Keep mixing until you have a smooth uniform batter.
Step 3: Bake the Cheesecake
Pour the cheesecake batter inside of the pre-baked crust. Bake the cheesecake for 45-55 minutes, or until it has been fully baked. Your cheesecake will also have a lightly browned top.
Step 4: Properly Cool the Cheesecake
To cool this cheesecake, you have to be patient. Once baked, turn off the oven and allow the cheesecake to cool inside it with the door slightly ajar. After an hour, remove it from the oven and cool it at room temperature for another hour.
Finally, wrap the entire springform pan with plastic wrap and store it inside the fridge for at least 4 hours. We prefer setting the cheesecake in the fridge overnight.
Tips and Tricks for this Mexican Lechera Cheesecake Recipe
- Now, it is important to make the crust an even thickness at the bottom and against the sides of the cake pan. You can decide how high you want to make the sides, but we highly recommend making it as tall as the cheesecake will be. This will ensure that the entire filling is “protected” and will hold well.
- When baking this cheesecake, keep in mind that it will be much softer than regular cheesecakes. You can check whether or not it is done by jiggling the pan. If the inner 1-inch jiggles, the cheesecake is done.
- To prevent the cheesecake from cracking, you have to properly cool it using the steps we have mentioned above. However, you can also bake the Mexican cheesecake in a water bath. This will help the cheesecake bake evenly and slowly without sudden temperature changes (which are the main cause of cracks in cheesecakes).
- You can serve this Mexican cheesecake with Lechera as-is, or add a topping of your choice. You can never go wrong with fresh berries or a berry coulis. Alternatively, you can make a delicious chocolate or caramel sauce.
Preparation Time and Servings
| Preparation time | Baking time | Setting time | Servings |
| 30 minutes | 45-55 minutes | 6 hours | 8-10 |
Mexican Cheesecake Recipe With Lechera – Conclusion
Let us know how your cheesecake comes out or if you have any questions. And, if you love this recipe, share it with your fellow cheesecake lovers!
Mexican Cheesecake Recipe With Lechera
Equipment
- 9-inch round springform cake pan
- Non-stick cooking spray or non-stick baking paper
- Mixing bowls
- Electric hand or stand mixer
- Rubber or silicone spatula
Ingredients
Ingredients for the Crust
- 3 cups crushed vanilla wafer cookies
- 1 1/2 teaspoons ground cinnamon
- 6 tablespoons butter melted
- Pinch of fine salt
Ingredients for the Lechera Cheesecake Filling
- 8 ounces cream cheese softened
- 4 large eggs room temperature
- 1 can La Lechera condensed milk
- 1 can evaporated milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Preheat the oven at 350°F (180°C). Line the cake pan with baking paper or spray it with a non-stick baking spray. This step isn't really necessary because the crust contains loads of butter, which will automatically act as the non-stick element. However, you can never be too safe when it comes to cheesecake.
- In a medium mixing bowl, combine all of the crust ingredients until a uniform mixture is made. Then, press the crust inside of the lined baking pan. Make sure that you press the crumb firmly against the bottom and sides of the pan.
- Then, pre-bake the crust for 10 minutes in the preheated oven. Once pre-baked, remove and allow it to cool for at least 10 minutes.
- First, in a large mixing bowl, cream the cream cheese until it has become light and fluffy. Make sure to scrape the sides so the entire batch is equally whipped.
- Then, add one egg at a time, beating well between each addition. Once you have a smooth mixture, add the La Lechera condensed milk, evaporated milk, vanilla extract, and salt. Make sure the mixer is running at a low to medium speed.
- Keep mixing until you have a smooth uniform batter.
- Pour the cheesecake batter inside of the pre-baked crust. Bake the cheesecake for 45-55 minutes, or until it has been fully baked. Your cheesecake will also have a lightly browned top.
- To cool this cheesecake, you have to be patient. Once baked, turn off the oven and allow the cheesecake to cool inside it with the door slightly ajar. After an hour, remove it from the oven and cool it at room temperature for another hour.
- Finally, wrap the entire springform pan with plastic wrap and store it inside the fridge for at least 4 hours. We prefer setting the cheesecake in the fridge overnight.
Notes
Lindy Van Schalkwyk is a culinary specialist with a background in Advanced Cooking, Advanced Pâtisserie, Media Communications and Nutrition. She has gained invaluable experience in the culinary industry having worked in some of the top restaurants in Africa in 2016 and 2017. Her expertise in nutrition has enabled her to develop recipes for special dietary needs. In 2018, Lindy began working in the Food Media industry, focusing on recipe development, recipe writing, food writing and food styling.