Submitted by Adel Tarhuni

About the cook: Adel's culinary journey began when he developed a passion for food photography and realized that food is a wonderful way to express one's creativity and evoke a wide specter of positive emotions while bringing people together. Having lived in many countries, he enjoys experimenting with new tastes and flavors, creating stories through food images, and sharing his cultural heritage with the world.

About the dish: Quesada Pasiega is a crustless lemon -flavored cheesecake from the Cantabria region of Spain that is perfect as a light dessert or an afternoon snack. It is made with fresh farmer’s cheese, such as requesón or Burgos, but ricotta and cottage cheese are a good substitute. To serve, top with grated sugar-free dark chocolate or, if you prefer, fresh berries. For a more distinctive, traditional taste, sprinkle with cinnamon.

National Origin: Spanish

Serves: 4

Estimated Time: 30 to 60 Minutes


1/4 cup plus 1 teaspoon butter, softened
1 cup (8oz or 250g) requesón (ricotta or cottage) cheese
1/2 cup sour cream
2 large eggs, lightly beaten
1½ cup almond flour
Zest of 1 lemon
1 tablespoon arrowroot powder
1/2 cup Swerve confectioners or another sweetener to taste
1 teaspoon vanilla extract

To garnish (optional):
½ cup fresh blueberries and/or
1/3 cup grated dark chocolate and/or
1/2 teaspoon ground cinnamon mixed with 1 tablespoon Swerve Confectioners


Preheat the oven to 350ºF (180ºC or Gas Mark 4) and using the 1 teaspoon butter, grease 4 (6-oz) ramekins; set aside.

In a large bowl, whisk together cheese, heavy cream, remaining 1/4 cup butter, and eggs. Add almond flour, lemon zest, arrowroot powder, Swerve, and vanilla extract and whisk to a smooth consistency. Alternatively, place all ingredients in a blender or food processor and blend until smooth.

Divide the mixture among the prepared ramekins and bake for about 25 minutes, or until set and golden brown. Remove the ramekins from the oven and place on a wire rack to cool to a room temperature.

Run a knife around the sides of the ramekins and invert the cheesecakes onto dessert plates; garnish with a topping of choice and serve. Enjoy!

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