Dessert
Cuban Torta de Queso with Coconut (Cheese Cake with Coconut)
Original name: Torta de Queso with Coconut
About this dish
This Cuban-style cheesecake, known as torta de queso, gets a tropical twist with the addition of coconut. Baked to a golden top, the creamy filling is subtly sweet and studded with coconut flakes, offering a delightful contrast of textures.
It's a nostalgic dessert that brings the flavors of Havana's cozy kitchens to your table. Perfect for family gatherings or a weekend treat, this cake is best enjoyed chilled with a cup of strong Cuban coffee.
Ingredients
UK and US measurements are both included for every recipe.
cream cheese
dairy680 g
Imperial measurement: 24 oz (3 packages)
sweetened condensed milk
dairy396 g (1 can)
Imperial measurement: 14 oz (1 can)
eggs
dairy4 large
shredded coconut
other100 g
Imperial measurement: 1 cup
coconut extract
liquid5 ml (1 tsp)
Imperial measurement: 1 tsp
vanilla extract
liquid5 ml (1 tsp)
Imperial measurement: 1 tsp
melted butter
fat15 ml (1 tbsp)
Imperial measurement: 1 tbsp
coconut flakes for topping
other30 g
Imperial measurement: 1/4 cup
Method
Preheat and prepare
10 minsPreheat oven to 160°C (325°F). Grease a 22 cm (9-inch) springform pan with melted butter or line with parchment paper.
Make the filling
10 minsIn a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth. Add the sweetened condensed milk and mix well. Add eggs one at a time, beating well after each addition. Mix in the coconut extract, vanilla extract, and shredded coconut until just combined.
Bake
60 minsPour the mixture into prepared pan. Bake for about 60 minutes, until the edges are set and the center barely jiggles. Allow to cool in the oven with the door slightly ajar for 1 hour, then refrigerate for at least 2 hours.
Top and serve
5 minsBefore serving, toast additional coconut flakes in a dry skillet until golden. Sprinkle over the top and slice.
Equipment
- mixer
- springform pan
- oven
Nutrition facts
Tips
- For a smoother texture, make sure the cream cheese is at room temperature before beating.
- If you prefer a scratch cake, add a pinch of salt and a splash of lime zest to brighten the flavor.
- Cheesecake is done when the center wiggles like jelly but is not liquidy, it will set as it cools.
- Refrigerate the torta de queso completely before slicing for clean cuts.
Serving suggestions
- Serve chilled with fresh berries or a drizzle of caramel sauce. Pairs beautifully with a strong Cuban coffee.
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Recipe by
Elena Cardenas
Specialises in Cuban cuisineElena makes black beans with sofrito and a bay leaf. She is a bean queen.
Describe yourself in three words: Beany, sofrito-y, bay leaf.