Mini Cheesecakes with Guava Jam


  • 2 tablespoons butter (to grease the pans)
  • 2 tablespoons flour mixed with 2 tablespoons sugar
  • 2 cups Queso Fresco ground cheese
  • 3 cups Cotija ground cheese
  • 4 eggs, yolks separated from the whites
  • 1 ½ cups sugar
  • 2 tablespoons melted butter
  • ½ cup cream
  • Guava jam to decorate
  • Sprigs of peppermint as garnish


  • Serving Size: 8
  • Cook time: 30 Minutes

This is a recipe for mini cheesecakes, inspired by the classic Creole cheesecake that I used to eat in Caracas.

These mini cheesecakes (which as you can see are not so small), are made with Año cheese (aged) and Palmita cheese, which I replaced with Cotija cheese and ground Queso Fresco. They are also made with milk cream (I use Mexican cream), and their flavor is complemented perfectly with the guava jam.

  1. Preheat the oven to 350˚F.
  2. Brush butter in 8 porcelain molds and fill up with the flour and sugar mixture, taking care to eliminate the excess.
  3. In a medium bowl, beat the egg whites with an electric mixer.
  4. In a large bowl, mix the yolks together with the sugar, for about 4-5 minutes.
  5. Add the melted butter to the egg and sugar mixture and mix well. Add the cream and mix well. Add the cheese and mix until all ingredients are mixed together.
  6. Finally, add the egg whites with a spatula in a spinning movement.
  7. Pour the mixture into the molds, taking care not to fill more than ¾ of their capacity.
  8. Place the molds in a deep pan with water, to simmer.
  9. Bake for 25-30 minutes, and check if ready by placing a toothpick in the middle that comes out clean.
  10. Remove from the oven and allow to cool down for about 10 minutes before unmolding.

Recipe by: Enriqueta Lemoine