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Fiadone cheesecake

By: Debora Robertson

Published: 16 Apr 21
Updated: 18 Mar 24

Food writer Debora Robertson makes this easy Fiadone (a Corsican dessert) whenever she’s craving something sweet – it’s the work of minutes to put
together.

Debora says: “I spend as much time as I can in a village in France called Marseillan. There is a wonderful deli there, Le Cochon Gourmand, which specialises in Corsican food. Sometimes they have brocciu, the fresh Corsican ewe’s milk cheese, and when they do, I make this — the simplest, freshest lemon cheesecake.”

Or, how about this Eliza Acton-inspired baked lemon cheesecake?

Easy
April 2021

Test kitchen approved

Serves 8-10
Hands-on time 15 min, oven time 35 min

Food writer Debora Robertson makes this easy Fiadone (a Corsican dessert) whenever she’s craving something sweet – it’s the work of minutes to put
together.

Or, how about this Eliza Acton-inspired baked lemon cheesecake?

Vegetarian recipes

Nutrition: Per Serving (for 10)

Calories: 165kcals
Fat: 9g (4.9 saturated)
Protein: 7.4g
Carbohydrates: 13.8g (13.8 sugars)
Fibre: none
Salt: 0.4g

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Ingredients

A small amount of softened butter for greasing
110g caster sugar, plus 1 tbsp for coating the tin
500g brocciu cheese (see Know How), or 400g ricotta and 100g greek yogurt mixed together
Finely grated zest of 2 lemons
1 tbsp limoncello or eau de vie (optional)
1 tsp vanilla extract
¼ tsp salt
4 medium free-range eggs
Crème fraîche to serve

You’ll also need

23cm solid-bottomed flan tin

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Method

Heat the oven to 140°C fan/gas 3 and brush your flan tin with the butter, then scatter in the 1 tbsp sugar and give everything a good shake and a tap so it coats the surface. Next, whisk the brocciu (or ricotta and yogurt) with the zest, a splash of booze if you’re using it, and the vanilla and salt until the mixture is smooth and silky.
In another bowl, whisk the eggs and 110g sugar until the mixture is pale, thickened and foamy, then fold in the cheese mixture until it’s well combined. Pour it into the flan tin and bake for 35 minutes. You want it to be set but still with some wobble in the middle.
At this point, you have two choices. You can either put the cheesecake under a scorching grill for 20 or 30 seconds (don’t look away) to char the top, then chill it and serve it from the pan, or cool it completely before turning it out onto a plate. Personally, I prefer the soothing, uninterrupted pale lemon vision of the uncharred version, but it’s entirely up to you. It will keep, covered, in the fridge for a couple of days.