Apr 18, 2012
5
reviews
Rate & Review

Fiadone (Corsican-Style Cheesecake)

Typically made with brocciu, a fresh goat's or ewe's milk cheese, this rustic cake works just as well with ricotta. This recipe first appeared in our May 2012 issue along with David McAninch's story Pleasure Island.
Related Topics:
Print Save Recipe
Fiadone (Corsican-Style Cheesecake) brocciu, eggs, butter Enlarge Image Credit: Beth Rooney
SERVES 12

INGREDIENTS

8 eggs
1 ⅓ cups sugar
2 lb. brocciu or ricotta
2 tbsp. lemon zest
1 tsp. vanilla extract
1 tsp. kosher salt
Butter, for greasing pan

INSTRUCTIONS

Heat oven to 350°. Whisk eggs and sugar in a bowl until pale and lightly thickened, about 2 minutes. Add cheese, zest, vanilla, and salt; whisk until smooth. Pour into a greased 9″ x 13″ glass baking dish, and bake until barely set in the middle, about 35 minutes. Transfer to broiler and broil on high until browned, about 2 minutes; let cool before cutting into squares to serve.
Fiadone (Corsican-Style Cheesecake) brocciu, eggs, butter

This article was first published in Saveur in Issue #147

Subscribe now

Ratings & Reviews (5)

noAvatar
it would be nice to be able to read the first two lines above. the cheesecake sounds delicious but I would like all the details. thanks.
noAvatar
This recipe turned out horribly. My guests could not even eat it.
noAvatar
I used Ricotta (a good one). It turned out very bad. My guests could not even eat it.
I have made this twice. Both times it has turned out wonderful. Not your average cheesecake by anymeans.


I have made this twice. Both times it has turned out wonderful. Not your average cheesecake by anymeans.
Fiadone (Corsican-Style Cheesecake) 3 5 2 5

Your Rating & Review

Please log in to leave a comment. Not a member yet? Sign up here.