Compiled Recipe – Queso De Bola Dip With Toasted Ensaymada

Queso De Bola Dip With Toasted Ensaymada

* 2 tbsp. unsalted butter
* 2 tbsp. all-purpose flour
* 1 ½ cup fresh milk
* 2 ½ cups queso de bola, grated, plus more to top
* 8 to 10 ensaymada, store-bought, cut into cubes

1) Melt butter in a saucepan over medium heat. Sprinkle flour and cook for 1 minute. Slowly add milk and bring to a simmer.

2) Add queso de bola and stir continuously until completely melted.

3) Meanwhile, place ensaymada cubes on a parchment lined baking sheet. Toast in a toaster oven or in an oven pre-heated to 350◦F until golden, about 5 minutes. Set aside.

4) Pour queso de bola dip into a serving bowl. Top with grated queso de bola. Serve with ensaymada cubes on the side.


Compiled Recipe – Queso De Bola Cheesecake

Queso De Bola Cheesecake

* ¼ cup butter, melted
* 1 cup graham cracker crumbs
* ½ cup cashews, finely chopped
* ¾ cup plus 1 tbsp. sugar, divided
* ¼ tsp. salt
* 3 packs (227 grams each) cream cheese, softened
* 1 ½ cup queso de bola, grated finely
* 3 large eggs

1) Preheat oven to 350°F.

2) In a mixing bowl, combine graham cracker crumbs, cashews, 1 tablespoon sugar, salt, and melted butter until well blended. (Crumbs should look damp and hold its shape when pressed together.) Evenly press crumbs mixture onto the bottom of an 8-inch springform baking pan. Chill until ready to fill.

3) In the mixing bowl of a stand mixer, blend cream cheese until creamy. Add remaining sugar and continue to beat until light and creamy. Add then stir in grated queso de bola. Add then beat in eggs, one at a time. Pour cheesecake mixture into the prepared baking pan. Spread in an even layer.

4) Bake cheesecake about 40 minutes until the center is almost set and the top has browned. Remove cheesecake from the oven, and transfer to a cooling rack. Let cool completely. Refrigerate overnight or at least 4 hours until firm.

5) Once ready to serve, unhinge springform and transfer to a cake stand. Keep chilled until ready to slice and serve.


Compiled Recipe – Ensaymada


* ½ cup butter, softened , to brush
* 4 cups all-purpose flour, plus more to knead
* ¾ cup plus 1 tbsp. sugar
* 1 tbsp. instant yeast
* 1 tsp. yeast
* 2 large eggs
* 1 cup fresh milk
* ½ cup butter, cubed and softened
* grated queso de bola, to top (optional)
* 2 cups all-purpose flour
* 2/3 cup sugar
* ¾ cup butter or margarine

1) Grease 20 to 24 ensaymada molds with softened butter; set aside.

2) Mix together flour, sugar, yeast and salt in a bowl. Add eggs and milk; mix with your hands. Add cubed butter and mix until well incorporated.

3) Transfer dough to a clean, floured work surface and knead by hand for 10 to 15 minutes. (If using an electric mixer, use the hook attachment and knead dough for 5 to 7 minutes on speed 3 or 4.)

4) Cover with a damp piece of cloth and let dough rise in a draft-free area for 1 hour or until it doubles in size.

5) Meanwhile, make the topping: Mix flour and sugar in a bowl. Lightly incorporate butter with your hands. Refrigerate until ready to use.

6) Once the dough has doubled in size, punch down dough. Using a weighing scale, divide dough into 50 to 60 gram pieces.

7) Roll each piece of dough into a ¼-inch thick rectangle. Brush with softened butter. Take the long side of the dough and roll into a log. Roll into a ball like the shape of a snail. Place dough in the greased ensaymada mold. Repeat with remaining dough.

8) Cover dough with a damp piece of cloth and let rise in a draft free area until it doubles in size, about 35 to 40 minutes. Meanwhile, pre-heat oven to 325 to 350◦F.

9) Brush tops of dough lightly with softened butter and sprinkle with topping. Bake in the pre-heated oven until light golden brown, about 25 to 30 minutes. Top with grated queso de bola, if desired.



Compiled Recipe – Queso De Bola Biscuits

Queso De Bola Biscuits

* 1 ½ cup flour
* ½ tbsp. baking powder
* ½ tsp baking soda
* ¼ tsp salt
* ¼ tsp ground black pepper
* ½ tsp sugar
* 1/3 cup butter, frozen
* ½ cup queso de bola, grated
* ½ cup plain yogurt, chilled
* ¼ cup milk, chilled
* ¼ cup butter, melted
* 2 tbsp parmesan cheese
* 2 tbsp parsley, chopped

1) Pre-heat oven to 375◦F. In a large bowl, mix flour, baking powder and soda, salt, sugar and pepper. Toss in frozen butter and cheese into flour mixture. Beat yogurt and milk together. Fold into butter-flour mixture only until wet.

2) Using an ice cream scooper, spoon onto a non-stick baking sheet, leaving about 2 inches between each biscuit. Brush tops with melted butter, and top with parmesan cheese and parsley. Bake until biscuits are browned and cooked through. Serve hot with pastel.




Compiled Recipe – Holiday Mac and Cheese

Holiday Mac and Cheese

* 2 cups leftover ham, cubed
* 2 tbsp oil
* 2 tbsp butter
* 2 tbsp all purpose flour
* 2 cups fresh milk
* 1 ½ cups cheese spread
* ½ cup queso de bola, grated
* 4 cups Japanese breadcrumbs
* 1 tbsp parsley, minced
* ½ cup parmesan cheese, grated

1) In a fry pan, sauté the ham in some oil until golden brown. Set aside.

2) In a saucepan , melt the butter. Add the butter to make a roux. Pour in the milk then whisk until sauce is slightly thick. Add cheese spread, queso de bola and fried ham. Season as needed.

3) Add in cooked macaroni and mix well. Transfer to a baking dish.

4) In a small bowl, combine breadcrumbs, parsley and cheese. Sprinkle over macaroni mixture.

5) Bake in an oven pre-heated to 350˚F for 20 to 30 minutes.