This is an approximation of a cheesecake-type treat that's very common in Cantabria in the North of Spain. It's a wonderful cake that comes together in minutes and is best served with a coffee.
Preheat oven to 325F/160C and grease the tart pan.
Add ricotta/yogurt, eggs, and butter to a large bowl and mix well with an electric mixer or whisk.
Next, incorporate the milk and lemon zest and juice.
Add dry ingredients and mix until incorporated and the batter has a velvety custardy consistency.
Pour the batter into the tart pan and sprinkle a little bit of sugar and cinnamon on top.
Bake for 50 minutes until fully set and toasted on top.
Remove to oven and allow to cool completely before serving.
The quesada will keep in the refridgerator for a few days and is delicious served chilled as well.