Typically made with brocciu, a fresh goat's or ewe's milk cheese, this rustic cake works just as well with ricotta. Get the recipe for Corsican-Style Cheesecake (Fiadone) ». Beth Rooney
Typically made with brocciu, a fresh goat’s or sheep’s milk cheese, this rustic cake works just as well with ricotta.
Corsican-Style Cheesecake (Fiadone)
Typically made with brocciu, a fresh goat’s or sheep’s milk cheese, this rustic cake works just as well with ricotta.
Yield: serves 12
Ingredients
- 8 eggs
- 1 1⁄3 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.
