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.
non-stick metallic cake tin (22cm /9 inch) or pie dish
Ingredients
500g (18oz/ 2cups)Brocciu cheese(or a light soft fresh goat’s cheese, ricotta or Faisselle)
110g (4oz/½ cup)Sugar
4Organic eggsmedium
1tablespoonGrated lemon (or lime) zestfrom one unwaxed lemon
1tablespoonMyrtle/Chestnut Liqueuror 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.