Corsican Cheesecake, Fiadone in Corsican is made with no backside layer, utilizing brocciu cheese – or ricotta should you can’t get brocciu. It’s extra of a flan than a cheesecake and the title truly comes from the Italian for flan and Italy is the place the origins of this scrumptious cake lie – going. again to across the sixteenth century. It was once a conventional Easter or big day cake in Corsica however now it’s loved any time. It’s additionally fairly straightforward to make at residence.
SERVES 6
Energetic time: 20 minutes
Cooking time: 20–half-hour
INGREDIENTS
1 tbsp butter, softened
1 scant cup (6 oz./180 g) superfine sugar, divided
6 eggs
1 tbsp eau-de-vie or brandy
1 lemon, ideally natural
1 lb. 2 oz. (500 g) brocciu (or ricotta)
METHOD
Preheat the oven to 350°F (180°C/Fuel Mark 4).
Grease an 8–9-in. (20–23-cm) tart pan with the softened butter and sprinkle with 1 heaping tablespoon (20 g) of the sugar. Shake the pan a short while tapping the underside to distribute the sugar evenly.
Whisk collectively the eggs (see Notes), remaining sugar, and eau-de-vie or brandy in a big bowl. Finely grate the lemon zest, taking care to keep away from the bitter white pith. Whisk the zest into the egg combination.
Gently switch the brocciu to the bowl. Utilizing a fork, mash the cheese and stir it into the opposite elements till nicely mixed.
Pour the batter into the ready pan and bake for 20–half-hour, retaining an in depth eye on the cheesecake. The floor ought to have a number of cracks and be golden brown.
Let cool barely and serve heat or at room temperature.
NOTES
For a lighter, airier model, separate the eggs. Whisk collectively the egg yolks, sugar, and eau-de-vie or brandy as indicated. Whisk the egg whites and fold them into the batter after including the cheese.
Extracted from The Full E book of Cheese: Historical past, Methods, Recipes, Ideas by Anne-Laure Pham and Mathieu Plantive (Flammarion, 2024).
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