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.