Recipe courtesy of V&V Supremo (vvsupremo.com)
1 10 oz. pkg. V&V SUPREMO® Brand Queso Fresco Cheese
¼ c. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
1 14 oz. can condensed milk
3 large eggs
2 t. vanilla extract
Parchment paper
1 6-inch x 3-inch spring-form pan
Preheat oven to 355°F.
In a food processor; combine queso fresco, sour cream, condensed milk, eggs, and vanilla. Process for 3 minutes or until smooth. Scrape down sides with a spatula and continue to process for 2 additional minutes.
Moisten a 6-inch x 4.75-inch sheet of parchment paper with water. Line spring-form pan with paper. Pour in cheesecake batter. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean.
Cool on countertop for 1 hour. Refrigerate for 2 hours or overnight for best results. Serve chilled.