An Asturian dessert, quesada is a traditional dish made from either fresh cheese called "requeson," or from goat milk. Quesada is dense and similar to cheese cake, but has a light, delicate flavor. Fresh blueberries and yogurt are mixed into this version of the traditional recipe, so it is lower calorie. Because it is very simple and uses a single bowl to prepare, it is a popular version in households all over Spain. It's also a good recipe for beginners or younger children because a yogurt container is used to measure most of the ingredients.
For July 4th celebrations, chilled in the refrigerator and decorated with fresh strawberries and whipped cream, this version of quesada makes a very patriotic presentation of red, white and blue. It is also a good choice for dessert at a summer brunch, or evening meal, paired with chilled Spanish sparkling wine called cava, or hot coffee.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 Servings
- 4 Tbsp (57 gr) butter
- 2 large eggs
- 2 yogurt containers granulated sugar
- 1 (6 oz) vanilla or plain yogurt
- 2 yogurt containers unbleached white flour
- 1.5 yogurt containers milk
- 1/4 tsp cinnamon
- 1 cup fresh blueberries
- 1 pint fresh strawberries
- whipped cream
Tip: In order to properly measure the ingredients use a 6 oz yogurt container. Empty the yogurt into a small bowl. Wash and dry the container and it is ready to use for measuring.
Heat the oven to 390F (198C) degrees. Grease a 9.5 inch (24cm) round glass baking dish with vegetable shortening or butter.
Rinse blueberries and allow to drain. Pat dry with a paper towel if necessary.
Using a hand mixer, beat the butter, eggs and sugar together in a large mixing bowl. Add the yogurt and mix until smooth. Add the flour, one container at a time, continuing to beat.
Mix in the cinnamon, milk and fresh blueberries.
Pour the batter into the greased dish and bake for approximately 30 minutes. Check if done after 25 minutes. When properly cooked, the edges should be browned and starting to pull away from the glass baking dish, and the center should not jiggle. Allow to cool on counter. When the cake has cooled at least 30 minutes, refrigerate until ready to serve.
When ready to serve the quesada, spoon whipped cream over top of cake. Slice fresh strawberries. and arrange on top. Serve.
Cake should be refrigerated and will keep for 3 days in the refrigerator.
More Versions of Quesada
- Easy Spanish Yogurt Quesada Recipe – Quesada de Yogurt
- Traditional Asturian Cheese Cake Recipe - Quesada Asturiana
More About Asturias