Mixing the cream and ricotta together essentially creates a homemade version of cream cheese, except without any gelatin or other thickening agents. The locals also don’t burn their version – well not on purpose anyway!
Historically an Easter dessert, this ricotta cheesecake is now eaten all year round throughout Spain as the household’s go-to quick weeknight dessert if the kids deserve a treat. I sometimes make smaller portions of this in ramekins, or even miniature ones are great, too. It’s also freezer-friendly if you need a bribery tool for unruly children!