Küchen de Quesillo
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Chilean Cheesecake

*Makes 1 pie or 2 tarts*

CRUST
2 c (280 g) all-purpose flour
½ c (120 g) (1 stick) butter, cut into pieces
¼ c (35 g) granulated sugar
1 large egg, lightly beaten
½ t baking powder
pinch salt
1 T (approx.) ice water

Place all ingredients except ice water in food processor and process 
briefly, adding water as necessary to form into a ball. Wrap in plastic and 
refrigerate for at least 30 minutes.

FILLING
¾ c (100 g) golden raisins, soaked in hot water or rum, drained
2 large eggs, separated
2 T heavy cream
2 T flour (or cornstarch)
1 c (140 g) powdered sugar
2 c (500 g) quesillo or queso fresco
½ t vanilla extract

Place the cheese and cream in a blender or food processor and blend until 
smooth. Add more cream as necessary for a smooth consistency. Transfer to a 
mixing bowl and beat in the raisins, egg yolks, flour (or cornstarch), 
powdered sugar, and vanilla extract.
In a separate bowl beat the egg whites to a stiff peak and fold into the 
cheese mixture.

ASSEMBLY AND BAKING
Preheat oven to 375°F (190°C). Butter a 9-inch springform pan (or two tart 
plates). Roll out the dough and line the pan (or plates). Pour in the cheese 
mixture. Bake for 50 to 60 minutes in the lower third of the oven. Check 
after about 40 minutes and cover loosely with aluminum foil if top is 
getting too brown.

Serve warm or chilled.