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Fiadone
Corsican lemon cheesecake without a crust (fiadone)
Fiadone is the cake of Corsican Easter and village feast days: fresh brocciu, the island's soft ewe's- or goat's-milk whey cheese, beaten with eggs, sugar and lemon zest and baked until the top is freckled brown. There is no base, so it is naturally gluten free, and it tastes lighter and less sweet than most cheesecakes. Brocciu is made from whey left after rennet cheesemaking, so it is not strictly vegetarian; well-drained ricotta labelled vegetarian is the usual stand-in outside Corsica. Some families add a spoon of local eau-de-vie; it is left out here. Chef's tip: drain the cheese well; a dry cheese gives the light, almost soufflé-like texture.
- Total time
- 80 min
- Difficulty
- easy
- Serves
- 8
Ingredients
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What you'll need
Spices & pantry
Fresh ingredients (3)
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Method
0/6 doneStep 2: Whisk the egg yolks from 4 eggs with 5 ½ oz caster sugar for about 3 minutes, until pale and thick.
Step 3: Mash in the drained cheese and 2 tsp lemon zest until smooth, with no lumps of cheese left.
Step 4: In a clean bowl whisk the egg whites with 1 pinch salt until they hold soft peaks. Fold them into the cheese mixture in three goes, keeping as much air as you can.
Step 5: Pour into the tin and bake for 35–40 minutes, until the top is golden brown with darker patches and the centre is just set, with a slight wobble. Common mistake: using cheese straight from the tub; the extra whey makes the cake weep and sink in the middle.
40 minStep 6: Leave to cool in the tin; it will settle a little. Chill for at least 2 hours and serve cold, on its own or with berries.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 9 g
- Carbs
- 21 g
- Fat
- 10 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does fiadone take?
- About 80 minutes in total: 40 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
- What can I use instead of caster sugar?
- Caster sugar, same amount.
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