Click on the image, above to submit to Pinterest.

Fiadone

Fiadone is a traditional French recipe (from Corsica) for a classic crustless cheesecake of brocciu cheese, sugar, eggs, lemon zest and liqueur that's baked to set and which is served for dessert or breakfast. The full recipe is presented here and I hope you enjoy this classic French version of: Fiadone.

prep time

10 minutes

cook time

25 minutes

Total Time:

35 minutes

Serves:

6

Rating:

Tags : Dessert RecipesCheese RecipesBaking RecipesCake RecipesFrench Recipes

Fiadone is a Corsican cheesecake without a crust that's traditionally made of brocciu (a fresh goat's or sheep's milk cheese), sugar, lemon zest and eggs. Fiadone can have a round or rectangular shape depending on the pan in which it's cooked. It is baked and served cold. In the the Italian regions of Abruzzo and Molise it evolved into Fiadoni, fiaduni or fiauni; large sweet ricotta-stuffed ravioli, served mainly at Easter. If you can't source brocciu, fiadone works just as well made with ricotta. This recipe is designed for a 23cm (9 in) diameter cake tin or pie dish. You can use my home-made ricotta cheese recipe to prepare your own.

Ingredients:

500g (2 cups) Brocciu cheese (or a light soft fresh goat’s cheese, ricotta or Faisselle)
110 g (½ cup) Sugar
4 medium eggs medium
1 tbsp finely-grated lemon (or lime) zest
1 tbsp Myrtle/Chestnut Liqueur or Limoncello

Method:

Pre-heat your oven to 220°C (200°C fan/425°F/Gas Mark 7).

Using a fork, break the brocciu cheese into crumbs. (If using Ficelle or ricotta, 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 in] diameter) and bake for 25-30 minutes. It will be ready when you insert a knife in the centre and it emerges cleanly.

Transfer to a wire rack and allow to cool completely in the tin before turning out onto a serving plate.

Serve chilled or at room temperature.

As well as being served as a cake or dessert it's also traditionally served for breakfast (which is great if you have leftovers).