Spanish · Dessert
Catalan Mel i Mato Cheesecake
A small-format take on the Catalan classic mel i mato, a dessert built from fresh curdled cheese and honey, reimagined here as a baked cheesecake. Ricotta stands in for the traditional mato curd, lightened with cream cheese and lifted with lemon zest, then finished with a honey drizzle just before serving.
$1
15 minsPrep
34 minsCook
249 minsTotal
EasyLevel
Nutrition per serving
325Calories
10.4gProtein
18.3gFat
31.4gCarbs
26.6gSugar
0.2gFiber
163mgSodium
129mgChol
10.3gSat Fat
125mgPotassium
152mgCalcium
0.7mgIron
0.4mcgVitamin B12
1.7mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
gluten-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170C (340F) and line the base of a 10cm/4 inch springform tin with parchment, greasing the sides lightly.
2
In a bowl, beat the drained ricotta and softened cream cheese together until completely smooth with no lumps.
3
Whisk in the beaten egg, 28g honey, sugar and lemon zest until the mixture is glossy and well combined.
4
Sift the cornstarch over the mixture and fold through gently to avoid knocking out air.
5
Pour the batter into the prepared tin and tap gently on the counter to level and release any large bubbles.
6
Bake for 32-35 minutes until the edges are set and lightly golden but the centre still has a gentle wobble.
7
Turn off the oven, crack the door open, and let the cheesecake cool inside for 10 minutes to prevent cracking.
8
Remove from the oven and cool to room temperature, then chill in the tin for at least 3 hours, ideally overnight.
9
Release from the springform tin, drizzle with the remaining 12g honey just before slicing and serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 3.9 oz110g drained ricotta
- 1.9 oz55g softened cream cheese
- 3/43/4 eggs, beaten (38g)
- 1 oz28g honey
- 0.6 oz18g sugar white
- 0.2 oz6g zested lemon
- 0.2 oz6g cornstarch
- 0.4 oz12g for drizzling honey
