Corsican Cheesecake(Fiadone)
Submitted by mark_631
Fiadone is a traditional Corsican ricotta cheesecake with bright lemon zest and airy whipped egg whites. Lighter than New York cheesecake, this French island classic bakes to a deep golden crust.
YIELD
1 cakePREP
30 minCOOK
1 hrsREADY
2 hrsCorsica’s answer to cheesecake is nothing like the dense, heavy slices you find in American delis.
Fiadone relies on whole-milk ricotta whipped smooth in a food processor, then lightened with billowy egg whites folded in by hand.
Fresh lemon zest, blanched to tame any bitterness, threads through the batter with a fragrance that fills your kitchen as it bakes.
The result is a golden, souffle-like cake that practically floats off your fork. A dusting of powdered sugar and fresh seasonal fruit is all it needs.
Make it a day ahead and let the flavors settle overnight in the fridge. It only gets better.
Chef Tips
- Whole-milk ricotta is non-negotiable here. Low-fat versions release too much water and the texture goes flat
- Blanch the lemon zest for just a few seconds to remove bitterness while keeping the bright citrus oils
- Fold the egg whites gently in thirds. Overworking them deflates the airy structure that makes fiadone special
- The cake will puff dramatically in the oven, then settle as it cools. That’s exactly what it should do
Ingredients
Directions
Heat oven to 325℉ (160℃). Blanch lemon zest in boiling water briefly and plunge into cold water; drain well. Beat egg yolks, sugar and vanilla extract in bowl of electric mixer at high speed until thick and lemon-colored, about 3 minutes.
Cream ricotta cheese in food processor fitted with metal blade until smooth. Gradually incorporate ricotta and lemon zest into egg yolk mixture, beating on low speed. Beat until smooth.
Beat egg whites in bowl of an electric mixer at top speed until stiff but not dry. By hand, whisk ⅓ of egg whites into cheese mixture and combine thoroughly. Gently fold in remaining egg whites with rubber spatula. Do not overmix, but be sure that mixture is well blended and no streaks of white remain.
Pour batter into buttered and floured 9-inch springform pan. Place pan in center of oven; bake until cheesecake is a deep golden brown, pulls away from sides of pan, and a toothpick inserted in center comes out clean, about 1 hour and 30 minutes. Transfer to a rack to cool.
Once cooled, cover cheesecake with plastic wrap; refrigerate. (The cake can be made 1 day in advance.) To serve, release sides of springform pan, leaving cheesecake on pan base. Sprinkle top with confectioners’ sugar and garnish with fresh fruit.
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