Queijadas: Portuguese Cheesecake Tarts

Pastelarias are found around nearly every corner here in Portugal. Espressos dot counter tops and tables, accompanied by flaky pastries of all kinds. Some filled with custards, some sprinkled with sweet powdery sugar, nearly all including eggs yolks. Some of the best though, have a creamy cheese filling and are called queijadas.

In Sintra they have a famous queijada that is essentially a single serving cheesecake with a caramelized top. It is one of my favorites so far of all the sweet pastries that I’ve had.

Pop them in the oven until the tops turn golden, and you’ve got a warm dessert that’s simple, a little rustic, and deliciously satisfying.

How to Make Queijadas: Portuguese Cheesecake Tarts

1. Prepare the Pastry Dough

• In a medium bowl, combine the flour and salt, whisking to mix evenly.
• Make a well in the center of the flour and pour in the melted butter.
• Gradually add warm water, a few tablespoons at a time, mixing with a wooden spoon until the dough begins to pull together. Continue adding water until a firm, non-sticky dough ball forms.
• Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to overnight for easier rolling and better texture.

2. Make the Cheesecake Filling

• Preheat the oven to 350°F (180°C).
• In a large mixing bowl, beat together the ricotta cheese, cream goat cheese, and sugar using an electric mixer on medium speed until smooth and creamy.
• Add in the egg yolks, flour, and cinnamon, mixing until well incorporated and the batter is smooth. Set aside.

3. Roll Out and Cut the Pastry Dough

• Remove the chilled pastry dough from the refrigerator.
• On a lightly floured surface, roll out the dough to about 1/8-inch (3mm) thickness.
• Using a cookie cutter or glass, cut out rounds of dough that fit into your muffin tin molds. Gently press each round into a well-greased muffin tin to form the tart crusts.

4. Fill and Bake the Queijadas

• Spoon the cheese filling mixture into each prepared tart crust, filling about 3/4 of the way full to leave room for expansion as they bake.
• Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops turn a light golden brown and the filling is set.
• Remove from the oven and allow to cool for a few minutes before carefully removing each queijada from the tin.

5. Serve

• Serve the queijadas warm for the best texture, or let them cool to room temperature.

Recipe Notes

• Pastry Dough: Chilling the dough helps it roll out more easily and provides a flakier texture.
• Filling Consistency: Be sure to blend the cheeses and sugar until smooth for a creamy filling.
• Storage: Store leftover queijadas in an airtight container in the refrigerator for up to 3 days. Reheat slightly before serving.

Queijadas: Portuguese Cheesecake Tarts

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4.8 from 10 reviews

• Author: Rochelle Ramos
• Total Time: 40 minutes
• Yield: Makes 12 1x
• Diet: Omnivore

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Description

Creamy, spiced cheese filling nestled in a flaky crust. Perfect warm, these little tarts are a delightful treat.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups (473 ml) all-purpose flour
• 0.5 tsp salt
• 1 tbsp unsalted butter, melted
• 0.25 - 0.5 cups (60 - 120 ml) Warm water
• 1 cups (237 ml) ricotta cheese or dry cottage cheese
• 1 cups (237 ml) cream goat cheese
• 1.75 cups (414 ml) granulated sugar
• 4 large egg yolks
• 0.5 cups (118 ml) all-purpose flour
• 0.5 tsp ground cinnamon

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Instructions

1. Prepare the Pastry Dough
2. In a medium bowl, combine the flour and salt, whisking to mix evenly. Make a well in the center of the flour and pour in the melted butter. Gradually add warm water, a few tablespoons at a time, mixing with a wooden spoon until the dough begins to pull together. Continue adding water until a firm, non-sticky dough ball forms. Wrap the dough in plastic wrap and refrigerate for at least 1 hour or up to overnight for easier rolling and better texture.
3. Make the Cheesecake Filling
4. Preheat the oven to 350°F (177°C). In a large mixing bowl, beat together the ricotta cheese, cream goat cheese, and sugar using an electric mixer on medium speed until smooth and creamy. Add in the egg yolks, flour, and cinnamon, mixing until well incorporated and the batter is smooth. Set aside.
5. Roll Out and Cut the Pastry Dough
6. Remove the chilled pastry dough from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8-inch (3mm) thickness. Using a cookie cutter or glass, cut out rounds of dough that fit into your muffin tin molds. Gently press each round into a well-greased muffin tin to form the tart crusts.
7. Fill and Bake the Queijadas
8. Spoon the cheese filling mixture into each prepared tart crust, filling about 3/4 of the way full to leave room for expansion as they bake. Place the muffin tin in the preheated oven and bake for 15-20 minutes, or until the tops turn a light golden brown and the filling is set. Remove from the oven and allow to cool for a few minutes before carefully removing each queijada from the tin.
9. Serve
10. Serve the queijadas warm for the best texture, or let them cool to room temperature.

Notes

• For a richer flavor, use full-fat ricotta and goat cheese.
• Blind bake the tart shells for 10 minutes before adding the filling to prevent a soggy bottom.
• Store cooled queijadas in an airtight container at room temperature for up to 2 days or freeze for longer storage.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Portuguese

Nutrition

• Serving Size: 1 tart
• Calories: 250
• Sugar: 25
• Sodium: 50
• Fat: 15
• Saturated Fat: 8
• Unsaturated Fat: 5
• Trans Fat: 0g
• Carbohydrates: 30
• Fiber: 1
• Protein: 5
• Cholesterol: 80

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