Chilean kuchen de quesillo is a southern German-style cheesecake tart made with a prebaked butter dough filled with blended quesillo (fresh cheese), cream, sugar, and egg yolks lightened with beaten egg whites, topped with raisins and a lattice of dough, and baked until golden. It takes 60 minutes of preparation plus 30 minutes of baking and serves 6 people.
It is a soft, delicious version of the traditional kuchen of southern Chile, ideal for sharing at afternoon tea.
How to Make Chilean Quesillo Kuchen?
Kuchen de quesillo is simple and quick if you measure and set out all the ingredients before you start. The base is prebaked, the cheese filling is blended and lightened with egg whites, and the kuchen is finished in the oven.
Nutritional Information
Each serving of quesillo kuchen contains approximately 450 kcal, 60 g of carbohydrates, 18 g of fat, 10 g of protein, 2 g of fiber, 30 g of sugars, 80 mg of cholesterol, and 200 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Kuchen de Quesillo Recipe
Preparation: 60 minutes
Cooking: 30 minutes
Servings: 6 people
Ingredients
Kuchen Dough
- 500 g (4 cups) of all-purpose flour
- 125 g (2/3 cup) of sugar
- 125 ml (1/2 cup) of milk
- 125 g (1/2 cup + 1 tablespoon) of butter
- 1 egg
- 1/4 teaspoon of salt
- 2 teaspoons of baking powder
Quesillo Filling
- 400 g (14 oz) of quesillo (fresh cheese)
- 150 g (3/4 cup) of sugar
- 125 ml (1/2 cup) of cream
- 100 g (2/3 cup) of raisins
- 3 eggs
- Powdered sugar for dusting
Instructions
- Preheat the oven to 200 C (392 F) for at least 10 minutes. In a large bowl, combine the sifted flour, baking powder, and salt, mix with a wooden spoon, then add the butter and sugar and work until evenly combined. Set aside.
- In another bowl, beat the egg with the milk, add the butter mixture, and form a dough. Turn it out onto a floured surface and roll it out with a rolling pin into a round.
- Place the dough in a greased tin about 23 cm (9 in) across, pressing it gently over the whole surface with your fingers. Trim the edges and save the scraps, prick with a fork, and bake for 15 minutes.
- Separate the eggs and beat the whites to stiff peaks. In a food processor or with a hand blender, blend the yolks, cream, sugar, and quesillo until thick and smooth, then fold in the beaten whites. Pour the filling over the baked base and smooth it out.
- Scatter the raisins over the top and use the leftover dough to make a decoration, such as a lattice. Bake for another 30 minutes or until lightly golden. Let cool to room temperature, refrigerate for at least 30 minutes, and dust with powdered sugar before serving.
Additional Tips
Lower the heat for the filling
Reduce the oven to 180 C (356 F) when you add the filling to keep it from cracking, and let it cool slowly in the turned-off oven with the door ajar.
Drain the quesillo well
Excess whey makes the filling too wet, so it will not set properly in the center.
Try other fruits
Peaches in syrup, raspberries, or cooked apples work well instead of or alongside the raisins.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Quesillo | Ricotta or cream cheese, well drained | 1:1 | Smoother, richer |
| Raisins | Raspberries or peaches in syrup | 1:1 | Fruitier |
| Cream | Greek yogurt | 1:1 | Tangier, lighter |
| Beaten whites | Whole eggs mixed in | Same eggs | Denser filling |
Frequently Asked Questions (FAQs)
1. What is quesillo in Chile?
Quesillo is a soft, fresh, unaged Chilean cheese with a mild, slightly tangy flavor, similar to farmer’s cheese or a firm cottage cheese.
2. Can I use cream cheese?
Yes, cream cheese or ricotta work, but drain off any excess liquid to avoid a wet filling.
3. Do I have to beat the egg whites?
It is not essential, but it makes the filling lighter. For a denser texture, mix all the ingredients together.
4. How long does it keep?
Up to 4 days refrigerated in an airtight container. Take it out 10 minutes before serving.
What Is Kuchen de Quesillo?
Kuchen de quesillo is a Chilean cheese kuchen, a southern tart of German origin filled with fresh cheese, cream, and raisins, similar to a German Käsekuchen.
Kuchen in Southern Chile
Kuchen arrived in Chile with German immigrants who settled around Llanquihue and Valdivia in the 19th century, and it is now a staple of afternoon tea across the south.
Did You Know?
Cheeses called quesillo are also popular in Argentina, Honduras, Nicaragua, and Mexico, although the name refers to different fresh cheeses in each country.
