I was recently in Mexico and had a cake that was locally called cheesecake, but was very different from an American style cheesecake. The only information I could get about how it was made was that it contained "queso suiso," sometimes spelled "suizo," and perhaps cornstarch. It had a texture between spongecake and cheesecake. Does anyone have a recipe? It was light, topped with fruit and delicious.
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4/7/05 at 4:01pm