Fiadone Corsican Cheesecake
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5.0
12 reviews
Excellent
Fiadone Corsican Cheesecake
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Light and fluffy Fiadone Cheesecake - the most popular Corsican dessert is quick and easy to make using local Brocciu ewe/goat's milk cheese or ricotta cheese outside Corsica.
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Ingredients
- 500 g (18oz/ 2cups) Brocciu cheese (or a light soft fresh goat’s cheese, ricotta or Faisselle)
- 110 g (4oz/½ cup) sugar
- 4 organic eggs medium
- 1 tablespoon Grated lemon (or lime) zest from one unwaxed lemon
- 1 tablespoon Myrtle/Chestnut Liqueur or Limoncello
Instructions
- Preheat the oven to 220°C/425°F/Gas 7/200°C fan.
- Break down the Brocciu soft cheese using a fork. If using Ficelle, strain off the extra liquid in the cheese by placing it in a sieve over a bowl until the liquid is strained.
- Beat two of the eggs with the sugar just until well mixed (don't beat too much, as the eggs will rise in the oven and it will be more like a soufflé), add the soft cheese, the zest and liqueur (or Limoncello) then beat in the other two eggs.
- Pour into a well greased round cake tin (22cm/9 inch diameter) and bake for 25-30 minutes. It will be ready when you insert a knife in the middle and it comes out clean.
- Leave to cool in the tin then turn out onto a serving plate.
Notes
- Serve chilled or at room temperature.
- Fiadone can apparently last for up to a week when chilled in the fridge but I have to admit we have never managed to wait that long, especially as it’s also delicious for breakfast!NUTRITIONAL INFORMATION: 277 Calories per serving (11g protein)
- Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as a guide.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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