I am so excited about this exclusive recipe feature I produced for Pottery Barn! Not only am I so happy with the way the cake and the photos turned out but working with an amazing brand that I absolutely love is such an honor.
I decided to make a Spanish Ricotta Cheesecake with Toasted Meringue that is absolutely perfect for summer. Flavored with cinnamon, lemon and brandy, it is probably the cheesecake with the most interesting flavor I’ve ever tasted! The cheesecake is a twist on a traditional Spanish cheese cake recipe, Quesada Asturiana, from a northern region of Spain. Usually, the recipe calls for requeson, a Spanish goat cheese, but I replaced it with ricotta, which makes an absolute perfect substitute. Top it with toasted meringue and you get one of the most beautiful summer cakes for your next garden party!
- 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
- 4 egg whites
- cream of tartar
- ¼ cup sugar
- Preheat oven to 375F. Grease a 9-inch springform pan.
- Whisk together ricotta, brandy, egg yolks, flour, the zest and cinnamon in a large bowl.
- 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.
- Gently fold egg whites into ricotta mixture using a rubber spatula until just combined.
- Pour batter into pan and bake until center is firm and top is golden brown, about 1 hour.
- 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.
- 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.
- Spoon meringue on top of the cheesecake and toast with a torch.