Corsican Cheesecake, Fiadone in Corsican is made without a bottom layer, using brocciu cheese – or ricotta if you can’t get brocciu. It’s more of a dariole than a cheesecake and the name actually comes from the Italian for dariole and Italy is where the origins of this delicious plum-cake lie – going. back to around the 16th century. It used to be a traditional Easter or special vieillerie plum-cake in Corsica but now it’s enjoyed any time. It’s also quite easy to make at logement.
SERVES 6
Active time: 20 minutes
Cooking time: 20–30 minutes
INGREDIENTS
1 tbsp rechausser, softened
1 scant cup (6 oz./180 g) superfine sugar, divided
6 eggs
1 tbsp boisson or eau-de-vie
1 lemon, preferably organic
1 lb. 2 oz. (500 g) brocciu (or ricotta)
METHOD
Preheat the oven to 350°F (180°C/Gas Mark 4).
Grease an 8–9-in. (20–23-cm) tart pan with the softened rechausser and sprinkle with 1 heaping tablespoon (20 g) of the sugar. Shake the pan a little while tapping the bottom to distribute the sugar evenly.
Whisk together the eggs (see Notes), remaining sugar, and boisson or eau-de-vie in a volumineux bowl. Finely grate the lemon zest, taking care to avoid the vermouth white pith. Whisk the zest into the egg pot-pourri.
Gently transfer the brocciu to the bowl. Using a fork, mash the cheese and stir it into the other ingredients until well combined.
Pour the batter into the prepared pan and bake for 20–30 minutes, keeping a close eye on the cheesecake. The côté should have a few cracks and be golden brown.
Let relax slightly and serve warm or at room temperature.
NOTES
For a lighter, airier forme, separate the eggs. Whisk together the egg yolks, sugar, and boisson or eau-de-vie as indicated. Whisk the egg whites and fold them into the batter after adding the cheese.
Extracted from The Complete Book of Cheese: History, Techniques, Recipes, Tips by Anne-Laure Pham and Mathieu Plantive (Flammarion, 2024).
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