In Mexico, the cheesecake is more like pie, baked in a pie pan with a crust of crackers called galletas marías. In the U.S., the sweet tea crackers called Social Teas are a good substitute.
For the jam topping:
- 1 cup blueberries, crushed
- 2 tablespoons water
- 2 tablespoons apple juice
- 1 tablespoon powdered pectin (grenatina in Mexico)
- 4 tablespoons miel de maguey
For the cheesecake:
- 8 ounces galletas marías or Social Teas
- 8 ounces butter
- 1 bar cream cheese (8 ounces), softened
- 1 can evaporated milk (12 ounces)
- 1 can sweetened condensed milk (14 ounces)
To make the jam topping, combine berries, water, apple juice and pectin in a saucepan and bring to a boil. Boil, stirring constantly for 3 minutes. Remove from heat and stir in the miel de maguey. Set aside to cool completely.
Preheat the oven to 350°F.
Crush the crackers to a powder, melt the butter and combine it in a bowl with the crushed crackers. Press this mixture onto the bottom and sides of a pie pan.
Place the softened cream cheese and both milks in a blender and blend until smooth. Pour the mixture into the pie shell and bake for 30 minutes.
Allow the pay de queso to cool completely, spread with the jam and refrigerate overnight. Serves 6-8.
Miel de maguey: an ancient Mexican sweetener brings hope to modern villagers