Some versions of cheesecake are made with egg yolk and a cheese that resembles ricotta.
Queijadinha is a savory pastry dessert similar to tarts and cheesecakes. The little cakes are a popular accessory in Brazilian and Portuguese cuisine, and they follow these traditions with the use of egg yolks, sugar, coconut, milk, and cheese. After baking, many cooks place desserts in decorative paper cups.
Queijadinha can be classified as a type of pastry, with elements similar to tarts and cheesecakes. Cakes are baked goods that generally have a light, sweet flavor with a crumbly breaded exterior texture. Queijadinha can also have these characteristics, plus a soft cheesecake-like filling. Like a cake, this filling is usually fruity and strong and may or may not be covered with a layer of dough. Some cooks and dessert fans compare it to another popular Brazilian dessert called quindim, as it also has sugar, egg yolk, and coconut as its main ingredients.
Orange or another citrus flavor is often added to a creamy cheesecake filling.
Traditional queijadinha is made with a few simple and common ingredients. Most recipes call for sugar, grated coconut, sweetened condensed milk, egg yolks, and cheese. Due to the prominence of cheese, the recipe is often considered a cheese plate as well as a dessert. The final product is obtained by mixing the ingredients and baking for about 15 minutes. The measurements of each ingredient vary according to the recipe, as do the recommendations for preparing and serving the dish.
Only the egg yolks are added to the Queijadinha.
Various types of dessert are made. A favorite type created in Sintra, Portugal is Queijada de Sintra. This type of pastry has been made since the 8th century and stands out for the frequent use of cinnamon and a ricotta-type cheese called reiqueijao. Popular brands include Casa do Preto, Sapa, and Periquita. Other variations of queijadinha can be found throughout Brazil and Portugal. Some can have different fillings, from fruits to desserts.
Queijadinha started in early Portugal. The dish owes its reliance on egg yolks and sugar to traditional Portuguese cooking styles. The cuisine in Portugal also stands out for its richness and fillings, all of which are characteristic of the queijadinha. Spices like vanilla and cinnamon can add another layer of Portuguese flavor to this dish, as can strong-flavored goat or sheep milk.
The Brazilians probably added sugar and coconut, as both are abundant in the region. Some historians attribute the final touch of the dish to 17th-century African slaves in Brazil, who spent their days in the cane fields. Since then, Queijadinha has survived through the centuries and has become a constant presence in bakeries and children’s parties in Brazil and Portugal. The dish is also served as an end-of-course dessert with popular Brazilian dishes like shrimp and beans. Since then, the popularity of this dessert has grown all over the world.