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 Shasta Round Chargers and Barcelona 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 Barcelona 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.