Executive chef Erin Clarke of Casa Luca in Washington D.C. makes an authentic Italian torta di ricotta that blows all others out of the water. Seasonal Rainier cherries and Corbezzolo bitter honey pair for a wonderfully balanced bite that may have you wondering if your last cheesecake may have been a little too sweet.

“This isn’t a typical American-style or New York cheesecake,” says Clarke. “The recipe calls for Rainier cherries for their delicate sweetness, Corbezzolo honey for its unique bitterness, and sheep’s milk ricotta for its grassy notes, but feel free to make substitutions if these specific ingredients are not available. Thick slices of this cheesecake topped with luscious cherry compote make an elegant and not-too-sweet dessert, but I think it’s perfect for brunch instead of the usual pancake or waffle.”