Spanish Ricotta Cheesecake with Toasted Meringue

Spanish Ricotta Cheesecake with Toasted Meringue

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 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. Top it with toasted meringue and you get one of the most beautiful summer cakes for your next garden party!

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