Ernest Reynoso Gala


Pastillas de leche cheesecake bars
by Ernest Reynoso Gala/chef Raymundo


3 cup pascencia cookies, crushed
1/2 cup Magnolia Gold Butter, melted and cooled
1 cup store bought pastillas de leche, cut into small chunks


2-225g bar Magnolia Cream cheese
1/2 cup sugar
1/2 cup store bought pastilles de leche, mashed
2 tsp vanilla
1 tbsp lemon juice
2 tsp lemon rind, grated
3 piece eggs
3 piece egg yolks
1 cup cream
1/2 cup Purefoods Baron all-purpose flour


1 cup dulce de leche or store bought caramel sauce
15 piece store bought pastillas de leche, cut in half


Preheat oven at 2750F and line with Glad Aluminum Foil one 9×13” rectangular baking pan. Set aside.

To make the Crust: Combine crushed pascencia cookies and melted butter in a mixing bowl. Stir all ingredients until well blended. Press mixture on the bottom of the prepared pan. Sprinkle pastillas chunks over the prepared crust. Set aside.

Beat cream cheese and sugar until very light and fluffy. Add mashed pastillas de leche and mix until smooth. Add vanilla, lemon juice, lemon rind, eggs, egg yolks, cream and flour. Beat until mixture is smooth. Pour into prepared pan. Bake at 2750F in a bain marie for about 1 hour. Turn oven off. Leave cheesecake inside the oven for 30 minutes more.  Cool completely. Chill at least 4 hours before unmolding the cheesecake.

Spread dulce de leche or caramel sauce over the cooled cheese cake. Let set in the chiller for at least 4 hours. Cut 11/2 x 2” squares. Top each square with a piece of pastilles de leche. Serve.

Makes 30 to 38 cheesecake bars


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