Fiadone is the most popular of Corsican desserts and is essentially a ricotta cheesecake that uses the local Brocciu (goat or ewe's) cheese, eggs, sugar, lemon and a splash of liqueur. This easy recipe is both tested and approved by my Corsican husband and family.
My coworker is from Corsica and I made this as a surprise for him for Bastille Day. He said it was just like how it was from his childhood and he absolutely loved it! Thank you for such a fabulous recipe, and such wonderful substitutions for those of us in the US.
Delaney
Fiadone: Most Popular of Corsican Desserts
As soon as the temperature drops in Autumn, fresh Brocciu cheese appears at our local market from the island of Corsica. So I love to celebrate its arrival by making a Fiadone Corsican Cheesecake.
Fiadone is found on just about every Corsican dessert menu and every family in Corsica has their recipe, including my husband's. It's also popular in all Corsican bakeries. It's said to have originated in the central town of Corte, but each time I ask in the patisseries in town (it's not far from Antoine's family's home up in the hills, hidden from Corte's Citadel), I don't get any clear answer. So I'll report back here one day when I get further in my gourmet research.
What is Fiadone?
Pronounced Fee-a-don, the Fiadone is said to have come from the Italian Fiadoni flans from around the 16th century. Corsican cuisine is largely inspired by Italian cuisine, thanks to its history and so its main ingredient is like ricotta rather than using a cream cheese.
Although we call this a Corsican cheesecake, the Fiadone doesn't have a biscuit base. Some pâtisseries - especially around the region of Ajaccio in the south - serve it in individual pastry cases with a puff or short crust tart base, called Imbrucciata or Imbrucciate.
Like its name suggests, the Fiadone resembles a flan with 4-5 simple ingredients: brocciu cheese, eggs, sugar, lemon zest and/or a touch of Eau de Vie liqueur.
How is a Ricotta Cheesecake Different to a Regular Cheesecake?
Like an Italian-style ricotta cheesecake, the Fiadone is different to regular (New York) cheesecake in that it doesn't use cream cheese. What's more, there's no biscuit base like a regular cheesecake. Instead it is served as it is, as a plain cake of ricotta (or rather, Corsican Brocciu) cheese, as it were!
That's why I call it a lazy cheesecake - it's so easy to make.
What Does Fiadone Taste Like?
Fiadone has a particularly rustic texture due to the main ingredient of brocciu cheese or ricotta. With the eggs, there's a soft and squeeky bite to it.
The cheese isn't strong, so the taste is very light and the taste of lemon shines through in the aftertaste but shouldn't be strong either. There's only a hint of citrus.
What is Brocciu Corsican Cheese?
Antoine's Corsican family, like many on the Île de Beauté, serves this typical family dessert in the winter and spring months. Why? It's due to the main ingredient, Brocciu.
Brocciu (pronounced Brotchiou, more often Brooch) is the only Corsican cheese that is certified with AOC (controlled designation of origin) and AOP (protected designation of origin, the European equivalent) labels. It's also the only French AOC cheese made from whey.
According to the Corsican Agricultural and Rural Development agency, Brocciu is not to be confused with Brousse, since its AOC status has to contain at least 40% fat; if it has any less, it's called Brousse.
If Brocciu is left to age slightly and has added salt, this is used for savoury dishes, such as in this traditional Corsican Mint Omelette or in Stuffed Courgettes.
How to Serve Corsican Brocciu Cheese
As with all Corsican cheeses, Brocciu is made from goat or sheep's milk - or both - but it's a unique delicately fragranced curd cheese.
Produced only between November and May/June when milk is at its richest, it's usually served very fresh on its own for dessert.
As a result, Brocciu is served fresh in the following ways as a typical family dessert:
- a sprinkling of sugar and a splash of Corsican myrtle Eau de Vie liqueur;
- With mountain honey (Corsican honey is strong, coming mainly from the Châtaigniers - see page on chestnuts);
- A spoonful of chestnut and vanilla paste/purée;
- Serve it with a spoonful of Corsican fig jam, just like my mother-in-law does.
Corsican Brocciu Substitutes?
As it's difficult to find fresh Brocciu cheese, here are some substitutes.
- As brocciu resembles an Italian Ricotta, use Ricotta instead. (Don't use cottage cheese as this is too lumpy).
- One Corsican chef in Calvi (who was kind enough to let me in to his kitchen and chat about the recipes) even suggested Faisselle for Fiadone, a soft cheese easily available in French supermarkets. Although it's good, it's made with cow's milk, so the taste isn't quite the same. However, it's not far off and still tastes delicious.
- The best substitute for Brocciu is a really good quality goat's cheese - plus the freshest you can find. There's nothing to beat Brocciu but we have to do the best we can, right?
Authentic Corsican Fiadone Recipe
This recipe is such a classic that I certainly can't claim to owning a typical recipe. Basically it consists of soft ricotta-like cheese, eggs, sugar, lemon zest and a splash of liqueur.
So, my own twist is a reduction in sugar (as much as I dare without affecting the taste) and sometimes replacing the lemon with lime or clementine oranges. It may sound like no big deal, but serve this using lime to my Corsican family and it's like I've completely derailed. However, Antoine also likes it this way and so I'm sticking with it!
However, don't even think of adding anything else but citrus to this, otherwise it won't be a Fiadone. Liqueur used can vary but the Corsicans have a wonderful myrte or even a chestnut liqueur which goes well together. Otherwise use Limoncello or other citrus liqueur of your choice.
Fiadone Cooking tips
- Don't beat the mixture too much, otherwise it will rise more like a soufflé and break, which is less visually appealing.
- If you prefer your Fiadone cheesecake with more caramelised edges (like we do), then bake it in a metallic tin to heat the edges more. Otherwise bake it in a porcelain or glass ovenproof dish.
Fiadone Corsican Cheesecake
Equipment
- non-stick metallic cake tin (22cm /9 inch) or pie dish
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
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.
This post was first published 3 November 2016 but has now been updated with more explanations and new images
Made this recipe?
Leave a review below and hit the stars (you can now rate it!)
theresa johnston
Made this last night using goatcheese and limoncella (pallini) and its wonderful. Became nice and firm after being in refridgerator overnight- suberb texture and taste!!!!! Thank you for sharing this recipe’
Jill Colonna
Thank you, Theresa - so happy you enjoyed this and kicked the year off with it too. Best wishes for 2024 x
Dan farrar
I made this for a small dinner party. It was so easy to make and just overwhelmingly a big hit. Everybody loved it. Are used half fresh goat cheese, and half ricotta and it came out. Great! It’s not overly rich like a New York cheesecake.
Jill Colonna
So happy you and your guests enjoyed this, Dan. Thanks for your lovely words.
Esra Inan Villegas
I had this in a restaurant in the Alps (owners were Corsican) and have been dreaming to make it at home. The whole French family approved the recipe and I am making it again upon popular demand. We are on vacation in Provence. I mixed petit billy and ricotta. I will try it when we are back in the US as well. Thanks for the recipe and all the explanations on the substitutions.
Jill Colonna
That's so lovely to hear this, Esra. Thanks for your lovely words and enjoy the rest of your vacation en Provence. Here's to many future Fiadone in the USA!
Delaney
My coworker is from Corsica and I made this as a surprise for him for Bastille Day. He said it was just like how it was from his childhood and he absolutely loved it! Thank you for such a fabulous recipe, and such wonderful substitutions for those of us in the US.
Jill Colonna
How wonderful to hear this, Delaney. Thanks so much for sharing - and happy you like the recipe. Where is your colleague from in Corsica? We are off for a week to Antoine's village near Corte, up in the hills!
Antoine
This is a perfect recipe
The very same flavors of my childhood in Corsica
Merci Jill
Jill Colonna
ça me fait chaud au coeur. Merci Antoine x
Natasha
It sounds amazing! Must make it! Thank you so much, Jill.
Jill Colonna
Pleasure, Natasha. It's really delicious - the ingredients are key. Just ensure you have good organic citrus fruit for the zest and especially good quality cheese.
David
Where to start? This seems like the absolute perfect cheesecake to me. Obviously, I will be making it with either fresh goat cheese, or a mixture of fresh goat cheese and fresh goat ricotta from our market. Also, I might have to figure out how to make myrtle eat-de-vie. With myrtle bushes everywhere in Tucson, I have a good supply of leaves and berries for experimentation! Finally, I need to have an off-blog conversation with you about Christmas in Paris! We are getting very excited!!
Jill Colonna
My goodness, David - making your own Myrtle Eau de Vie? That's brilliant you have so many myrtle bushes around, I envy you!
Sure - please get in touch about your trip. We'll be in Corsica for Christmas but hope we can meet up x
lainie
HI Jill, I want to make this! Just checking when to add the cheese. The recipe skips over this bit. Thank you. Lainie
Jill Colonna
So glad you want to make this, Lainie - and thank you for showing me about adding the cheese to the recipe. It doesn't really matter when you add it, to be totally honest - but I've now updated it. Merci J x
lainie
Thank you! BTW- I loved the video of you serenading your parents. x
Jill Colonna
Hehe - too funny you saw it! I was going to take it down, too... thanks, Lainie x
Lesley Moyes
Enjoyed your explanation. Looks lovely. A real Corsican treat
Jill Colonna
Thanks so much, Lesley. I hope you make this too!
Christina | Christina's Cucina
Fiadone looks fantastic, and I can't believe how easy it is to make!! It's like a cross between an Italian cheesecake and British posset, so I can imagine that it tastes fabulous, too!
Thanks for another brilliantly simple yet delicious recipe, Jill! Now I just need to go taste the real thing in Corsica! 🙂
Jill Colonna
I often am amazed myself just how quick and easy this is when it tastes so good, Christina. Thanks – just don’t tell Madeleine about the lime 😉