Greixonera de Brossat - Easy Sheep Milk Cheese Casserole

If you're looking for a delightful, rustic dessert that's a little off the beaten path, let us introduce you to Greixonera de Brossat! This traditional Mallorcan baked casserole is a true hidden gem, showcasing the incredible versatility of cheese from sheep milk. Imagine a lighter, more custardy take on a cheesecake, without the fuss of a complicated crust, and you're getting close. It’s a wonderfully engaging fresh cheese recipe that’s perfect for both cozy family meals and impressing dinner guests.
Greixonera de Brossat is rooted in the culinary traditions of Mallorca, one of Spain's beautiful Balearic Islands. It’s essentially a baked dessert made with brossat, a fresh sheep milk cheese similar to ricotta or Spanish requesón. While American cheesecakes often feature a dense cream cheese base and a thick crust, Greixonera de Brossat offers a delicate, almost pudding-like texture with a subtle tang from the fresh cheese, often with just a hint of lemon and cinnamon. It’s lighter, less sweet, and incredibly satisfying.
You’re going to love making this easy recipe with cheese for so many reasons. It uses simple pantry ingredients you probably already have, there's no tricky crust rolling involved, and it can even be naturally gluten-friendly if you skip the cookie base. Plus, it’s a fantastic make-ahead dessert, meaning you can whip it up in advance and simply chill until serving. While the recipe shines with authentic sheep milk ricotta, don't worry if you can't find it – good quality cow ricotta works beautifully too. Get ready to embark on a delicious culinary journey with one of our favorite cheese recipes that doubles as a sublime cheese as dessert option!

Ingredients

• For the Casserole Mixture:
• 2 cups (approx. 500g) fresh sheep milk ricotta (or good quality whole-milk cow ricotta), drained if very watery
• 3 large eggs
• ¾ cup (150g) granulated sugar (adjust to taste, see notes below)
• 1 cup (240ml) whole milk (or part sheep milk if available)
• 1-2 teaspoons lemon zest, finely grated
• ½ teaspoon ground cinnamon (optional, for flavor infusion and garnish)
• ¼ teaspoon salt
• Optional Cookie Crumb Base:
• 1 ½ cups (approx. 150g) mild tea biscuits, Marie biscuits, or graham-style cookies, finely crushed
• 4 tablespoons (60g) unsalted butter, melted, or a little olive oil

Directions

1. Prep the Pan & Oven Preheat your oven to 350°F (175°C). If you’re using the optional cookie crumb base, toss the crushed cookie crumbs with the melted butter (or olive oil) until evenly moistened. Press this mixture into a thin, even layer at the bottom of your chosen baking dish or ramekins. No need to blind bake! Lightly grease the sides of your dish(es) so the casserole doesn't stick.
2. Infuse the Milk (Optional but Traditional Flavor Boost) In a small saucepan, gently warm the whole milk with the lemon zest and ½ teaspoon of cinnamon (if using for infusion). Heat just until small bubbles form around the edges – do not boil. Remove from heat and let it steep for about 10-15 minutes to allow the flavors to infuse. Once cooled to room temperature, strain out the solids (lemon zest and cinnamon particles) for a smoother custard, or leave them in for a more rustic look and stronger flavor. This step adds a deeper, more mellow flavor without any harshness.
3. Mix the Cheese Custard In a large mixing bowl, whisk the eggs with the sugar and salt until the mixture is slightly thickened and pale, about 2-3 minutes. Add the ricotta or brossat cheese and whisk again until mostly smooth. A few small curds are perfectly fine and add to the rustic charm! Gradually stir in the infused (and cooled) milk. The mixture should be pourable but creamy, without any large lumps of cheese.
4. Fill & Bake Carefully pour the cheese custard mixture into your prepared baking dish or ramekins. If you like, sprinkle a little extra cinnamon on top for a beautiful finish. Place the dish(es) on the middle rack of your preheated oven. Bake for 45-60 minutes for a large dish, or 30-40 minutes for individual ramekins, or until the edges are set and lightly golden. The center should still have a slight wobble when gently shaken. An instant-read thermometer inserted into the center should register around 175-180°F (79-82°C).
5. Cool, Chill & Serve Once baked, remove the greixonera from the oven and let it rest at room temperature until it's lukewarm, usually about 1-2 hours. This allows the custard to finish setting. Then, transfer it to the refrigerator and chill for at least 4 hours, or preferably overnight, for the best flavor and texture. Serve your Greixonera de Brossat chilled or at room temperature. If using ramekins, serve them individually. If using a large pan, slice it into squares or wedges. It’s delicious on its own, or with light toppings like fresh berries, a drizzle of local honey, or a simple dusting of powdered sugar.