Time
Spice
Serves
3 Hr 15 Min
Mild
Eight
Calories
Carbs
Fiber
Fat
Protein
365
15g
0g
29g
12g
Ingredients
1 1/2 c crema mexicana
1 c chèvre
1 c cream cheese
4 eggs
lemon
1/2 c cane sugar
butter or non stick spray for greasing panEquipment
mixer 
baking dish with removable bottom 
fine graterPreparation
Preheat the oven to 350˚.
Grease the pan with the butter or non stick spray.
Place the chèvre and cream cheese in a bowl and beat until completely smooth.
Add the sugar and continue beating together until completely incorporated and uniform.
Add the crema mexicana. Mix.
Add the eggs one by one, mixing thoroughly in between each addition and scraping the sides of the bowl.
Pour the batter into the greased pan and place in the oven for 5 minutes, and reduce the heat to 250˚. Bake the cake for an additional 60 minutes at the lower temperature.
Once the cake has finished baking, transfer the cake to a fridge to chill for at least 2 hours.
Before serving, run a knife or toothpick along the edges of the pan to release the cake. Place the pan on an inverted bowl and carefully wiggle the edge of the pan from the removable bottom. Top with fresh berries and serve.
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