Queso de bola has long held its place on Filipino holiday tables, nestled in Christmas cheese platters or tucked in between warm pandesal, but rarely in desserts. The grated cheese topping over ensaymada or bibingka doesn’t count—we’re talking about a sweet treat where queso de bola takes center stage.
For this cheesecake, we slice Danes Queso de Bola into cubes and fold it into the filling. Each bite brings to mind Pinoy cheese ice cream: smooth, rich, and then—surprise!—a creamy, salty-savory pop of queso de bola that balances out the tangy cheesecake filling. Danes Queso de Bola has that right blend of creaminess, firm texture, and classic natural cheddar flavor.
With Danes Queso de Bola, this extra-cheesy queso de bola cheesecake becomes equal parts familiar and playfully new, perfect for a family Noche Buena spread that’s just as much about tradition as it is about surprises. Did we mention that it’s no-bake? No excuses. Make it for Christmas this year!
Ingredients
Graham Crust
- 2 cups graham cracker crumbs
- 1 cup unsalted butter, melted and cooled
- ⅓ cup brown sugar
Cheesecake Filling
- 2 cups whipped cream, cold
- 2 ½ cups cream cheese, softened
- 1 cup confectioners sugar
- ¼ cup sour cream
- 2 tsp lemon juice
- 1 tsp vanilla extract
- 2 cups cubed Danes Queso de Bola, divided
Special Equipment
- blender (optional)
- 10-inch springform cake pan
Make crust: Combine graham cracker crumbs, melted butter, and brown sugar in a mixing bowl. Mix with a rubber spatula or a fork until well combined and the mixture looks like wet sand.
Press crust: Transfer crust mixture to a 10-inch springform cake pan in an even layer. Using a measuring cup or a straight-sided glass, firmly press the crumbs across the bottom of the pan. You will push the crumbs up the sides of the pan in the process. Keep pressing down, rotating your cup or glass to smooth the crust down, until you have an even layer across the bottom and the sides of the pan. Cover cake pan with tin foil and freeze.
Make filling: Add whipped cream to a bowl. Using a hand mixer or a whisk, whip cream until light and aerated. Set aside.
Combine cream cheese and confectioner’s sugar in a separate bowl. Whip together until completely smooth. (You can do this with a stand mixer or in a blender.) Whisk in sour cream, lemon juice, and vanilla extract. Switch to a rubber spatula and fold in whipped cream and ½ to 1 cup Danes Queso de Bola cubes. Fold until just combined, careful not to overmix and deflate the whipped cream.
Fill crust: Add filling to the frozen crust. If the crust is higher than the filling, you can trim the excess with a sharp knife to level it out. Smooth the top with a rubber or offset spatula. Top with remaining Danes Queso de Bola cubes. Cover pan with foil and refrigerate until set, at least 12 hours.
Decorate and serve: Remove cheesecake from springform pan. Decorate with whipped cream and serve cold.
