receta lava cheesecake quescrem

Lava Cheesecake


Pasta brisa

178 g flour (90W)
90 g butter 82% M.G.
44 g powdered sugar
20 g eggs
1 g salt

Cheesecake Filling

200 g of Quescrem Natural
123 g milk
58 g sugar
29 g egg whites
28 g corn starch
24 g butter
19 g egg yolk
1 g of yal

Apricot jelly

33 g of apricot puree
300 g of apricot jelly for heating


Do not over whip the egg whites, so that the cake does not crack. If you want, you can cook it longer, until it is completely set, and you will obtain a fluffy and soft texture.



Pasta Brisa

Mix the sugar, salt and butter, add the eggs and finally the flour without overworking.


Cheesecake Filling

Mix Quescrem Natural with the salt. On the other hand, heat the milk together with the corn starch and half of the sugar, stirring always with a whisk, until it thickens.
Remove from the heat and add the butter and egg yolk.
Mix vigorously so that there are no lumps. Add Quescrem Natural and salt to this mixture. Mix well.
Make a French meringue with the egg whites and the rest of the sugar. Gently mix the meringue into the previous cream. Fill the molds lined with pre-cooked shortcrust pastry base. Bake at 220 °C for 15 minutes.


Apricot jelly

Mix and heat.


Roll out shortcrust pastry and line a mold 3 cm high and 16 cm in diameter. Precook the shortcrust pastry. Then fill with the
cheesecake filling. Bake in oven at 220 °C, for 15 minutes. Cover the top with apricot jelly.

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