Corsican Fiadone (Lemon Ricotta Cheesecake)
Indulge in the zestful and creamy delight of Corsican Fiadone, a traditional lemon ricotta cheesecake that brings the essence of the Mediterranean to your table. With its luscious texture and citrusy aroma, this dessert is a perfect conclusion to any meal or a sophisticated addition to your brunch spread.
Equipment
- 9-inch (23 cm) springform pan
- Mixing bowls
- Electric mixer or whisk
- Zester
- Measuring cups and spoons
- Sifter
- Spatula
- Parchment paper
Ingredients
- 2 cups Ricotta cheese 475 grams
- 1 cup Granulated sugar 200 grams
- 4 Eggs large
- 2 tablespoons Lemon zest freshly grated
- 3 tablespoons Lemon juice 45 milliliters
- 1/4 cup All-purpose flour 30 grams
- 1/4 teaspoon Salt 1.5 grams
- Powdered sugar for dusting (optional)
- Butter for greasing the pan
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) springform pan with butter and line the bottom with parchment paper for easy release.
- In a large mixing bowl, combine the ricotta cheese and granulated sugar. Beat them together until the mixture is smooth and creamy.
- Crack the eggs into a separate bowl and beat them lightly. Gradually add the beaten eggs to the ricotta mixture, mixing thoroughly after each addition.
- Stir in the freshly grated lemon zest and lemon juice, infusing the batter with vibrant citrus flavors.
- Sift the all-purpose flour and salt into the batter and fold gently until just combined, ensuring not to overmix and keeping the batter airy.
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- Bake in the preheated oven for 50 minutes, or until the cheesecake is set and the top is a light golden brown.
- Once done, turn off the oven, open the oven door slightly, and allow the fiadone to cool in the oven for about 1 hour to prevent cracking.
- After cooling in the oven, remove the fiadone and let it cool completely to room temperature before refrigerating for at least 2 hours to set.
- Before serving, dust the top with powdered sugar if desired and slice into wedges.
Notes
The quality of ricotta cheese is crucial for the perfect texture of fiadone; opt for full-fat and well-drained ricotta.
For a gluten-free version, substitute all-purpose flour with your preferred gluten-free flour blend.
This cheesecake can be enjoyed chilled or at room temperature, depending on your preference.
Store leftovers in an airtight container in the refrigerator for up to 3 days.