Spanish Ricotta Cheesecake with Toasted Meringue
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
INGREDIENTS
FOR THE CHEESECAKE
  • ¾ cup sugar
  • 1.5 pounds ricotta cheese
  • 6 large eggs, separated
  • ¼ cup all-purpose flour
  • Finely grated zest of 1 lemon
  • ¼ teaspoon cinnamon
  • 1 oz brandy
FOR THE MERINGUE
  • 4 egg whites
  • cream of tartar
  • ¼ cup sugar
INSTRUCTIONS
  1. Preheat oven to 375F. Grease a 9-inch springform pan.
  2. Whisk together ricotta, brandy, egg yolks, flour, the zest and cinnamon in a large bowl.
  3. Whisk egg whites with a mixer on low speed until foamy. Raise speed to high, and gradually add sugar, whisking until glossy peaks form, 3 to 4 minutes.
  4. Gently fold egg whites into ricotta mixture using a rubber spatula until just combined.
  5. Pour batter into pan and bake until center is firm and top is golden brown, about 1 hour.
  6. Let cool on a wire rack for 10 minutes. Run a knife around edge of cake; release sides to remove from pan, and let cool completely.
  7. To make the meringue, whisk egg whites with a mixer on low speed until foamy. Add a pinch of cream of tartar and raise speed to high. Gradually add sugar, whisking until glossy peaks form, 3 to 4 minutes.
  8. Spoon meringue on top of the cheesecake and toast with a torch.
Recipe by Sugary & Buttery at http://www.sugaryandbuttery.com/2014/07/spanish-ricotta-cheesecake-toasted-meringue.html