Dreamy Spanish Ricotta Cheesecake Recipe by Sugary & Buttery

Melina Thompson has a way with the two very decadent ingredients her blog is named after — sugar and butter. The writer and cook behind Sugary and Buttery whipped up this delicious twist on a standard cheesecake in this exclusive recipe for Inside & Out. The festive dessert looks even more beautiful when served with our Vintage Wood Chargers and PB Classic Belgian Flax Linen Napkins. Read on for Melina’s recipe and baking tips, below!


Written by Melina Thompson of Sugary & Buttery, exclusively for Inside & Out. 

This cheese cake 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. Flavored with cinnamon, lemon and brandy, it is probably the cheese cake with the most interesting flavor I’ve ever tasted! Top it with toasted meringue and you get one of the most beautiful summer cakes for your next garden party. And the Pottery Barn napkins just tie in wonderfully with the whole Mediterranean theme, pure summer feeling!

Spanish Ricotta Cheesecake with Toasted Meringue


For the cheesecake:
3/4 cup sugar
1.5 pounds ricotta cheese
6 large eggs, separated
1/4 cup all-purpose flour
Finely grated zest of 1 lemon
1/4 teaspoon cinnamon
1 oz brandy

For the meringue:
4 egg whites
cream of tartar
1/4 cup sugar


Preheat oven to 375 degrees. 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.

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Is the alcohol cooked out of the cake? I would not want to serve to my friends and family if it does not. Just not our preference.

MOST alcohol bakes out of recipes calling for it, but not all. If you’re really concerned, why don’t you try flavoring instead? Be mindful that nearly all bottled flavoring also includes a bit of alcohol as a carrier.

I researched a number of comments re this question and there are many opinions. I seem to trust the one that says it takes 3 hours of cooking to dissipate alcohol from s recipe.

This is on my to try list. For many years I had a recipe for an Italian ricotta cheesecake but mislaid it. It was easy to make and always baked well. Sorry I do not have it. No brandy or cinnamon. Lemon zest, yes.

I have the receipt for the Italian cheesecake
It is delicious,but I am GF and most receive
do not raise like with regular flour
They do taste fine but are not always raised as high as regular flour
Wonder if this can be done GF

Thank you . I cannot wait to try your recipe. Will let you know how it turns out. I love the idea of the merrengue topping, it gives great eye appeal. And as we know most of us eat with our eyes. Again thank you. Jenny

This is the third time I’ve made it.. I don’t have a torch so the last two times I broiled it. The meringue was a nice brown but only on the top. This time I did 375 for 12 mins. Toasty all over. React summer dessert.

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