How To make Corsican Cheesecake(Fiadone)
2 Lemons
grated zest only
6 lg Eggs :
separated
2/3 c Sugar
2 ts Vanilla extract
2 lb Whole-milk ricotta
Unsalted butter Flour for pan Confectioners' sugar Fresh fruit -- garnish
1. Heat oven to 325'F. Blanch lemon zest in boiling
water briefly and plunge into cold water; drain well. Beat egg yolks, sugar and vanilla extract in bowl of electric mixer at high speed until thick and lemon-colored, about 3 minutes. 2. Cream ricotta cheese in food processor fitted with
metal blade until smooth. Gradually incorporate ricotta and lemon zest into egg yolk mixture, beating on low speed. Beat until smooth. 3. Beat egg whites in bowl of an electric mixer at top
speed until stiff but not dry. By hand, whisk 1/3 of egg whites into cheese mixture and combine thoroughly. Gently fold in remaining egg whites with rubber spatula. Do not overmix, but be sure that mixture is well blended and no streaks of white remain. 4. Pour batter into buttered and floured 9-inch
springform pan. Place pan in center of oven; bake until cheesecake is a deep golden brown, pulls away from sides of pan, and a toothpick inserted in center comes out clean, about 1 hour and 30 minutes. Transfer to a rack to cool. 5. Once cooled, cover cheesecake with plastic wrap;
refrigerate. (The cake can be made 1 day in advance.) To serve, release sides of springform pan, leaving cheesecake on pan base. Sprinkle top with confectioners' sugar and garnish with fresh fruit. Source: Patricia Wells at Home in Provence" (printed in the Chicago Tribune, February 26, 1997)
How To make Corsican Cheesecake(Fiadone)'s Videos
Recette : Fiadone de Janick - Les Carnets de Julie - La cuisine corse avec Pauline Juillard
LA RECETTE CI-DESSOUS ????
Pour 8 personnes
Temps de préparation : 20 minutes
Temps de cuisson : 35 minutes
Ingrédients :
2 broccius (de 250 g)
1 citron bio (pour le zeste)
400 g de sucre (soit 200 g de sucre par brocciu)
8 œufs (soit 4 œufs par brocciu)
1 CS d’eau de vie (facultatif)
Ecrasez les deux brocciu à la cuillère puis ajoutez le zeste de citron avant de mélanger. Versez ensuite le sucre et mélangez à nouveau.
Vous pouvez incorporer directement les œufs entiers mais pour apporter plus de légèreté, faites monter les blancs en neige. Séparez les blancs des jaunes et ajoutez-les à la préparation puis battez les blancs (avec un batteur manuel pour éviter qu’ils ne chauffent) pour les monter et mélangez-les délicatement à la préparation. Vous pouvez ajouter un peu d’eau de vie.
Beurrez un moule profond et versez-y l’appareil avant de le placer au four pendant 20 minutes à 200°C. Réduisez ensuite la température à 180°C et laissez cuire encore 15 minutes. Si le dessus est un peu craquelé, c’est bon signe : cela signifie que le gâteau a bien gonflé. Laissez reposer à température ambiante avant de le déguster.
Janick Balbinot : petite-nièce de Pauline, Janick réalise le dessert du repas : un fiadone, dessert emblématique de Corse à base de brocciu et de citron.
FIADONE
06 mars 2021 20H15
recette du Fiadone d'ANATRA conserverie moderne.
1 Brocciu
6 oeufs
180 gr de sucre
du beurre
des agrumes de Corse
Easy Ricotta Cake - Gluten-Free, Delicious, and So Simple, It's The Traditional Corsican Fiadone
This traditional Corsican cheese cake is called a “fiadone”. It’s gluten-free and super simple to make.
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It’s full of lemon zest and juice which is just perfect for spring. I made it for my mama for Mother’s Day and delivered it a little early so I could share it with you all.
Traditionally made with Brocciu, a sheep's milk cheese that's very similar to ricotta, but I just made it with some homemade goat's milk ricotta. Store-bought ricotta works great too :)
It's a great recipe for the beginning baker, because it's so easy to do and it's hard to mess up. You just mix, and bake until it's brown. It's only tasty ingredients.
If you're a parent of a young baker-to-be, this is the perfect first cake to bake with your kids, because it's so simple to make, and mostly involves mixing all of the ingredients together and throwing it in the oven.
Come say hi on Instagram as well
#mothersday #cake #fiadone #ricotta #brocciu #corsica #iledebeaute #mama #mother #cheesecake #france #bake #baking #lemon #egg #sugar
Ricotta Cheesecake (Fiadone) -- The Frugal Chef
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This Ricotta cheesecake is also know as Fiadone. It is a very easy and delicious Italian dessert. You can make this with or without a crust. We are making it without one. You will find that this is a very delicate dessert that is not super sweet and has a fresh and delicious hint of lemon. Perfection!
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Serves eight
1 ½ pounds (750 grams) of full fat Ricotta cheese
1 TBS grappa or brandy (optional)
6 whole eggs
¾ cup (150 grams) sugar
1 TBS cornstarch
¼ cup (32 grams) all-purpose flour
1 TBS lemon zest
Powdered sugar (aka icing or confectioner’s sugar) to sift on top
Preheat your oven to 350 degrees F (176 C).
Generously butter a 9x13 inch (22x33 centimeter) casserole dish. Sprinkle some sugar on the bottom.
Place the Ricotta in a bowl and add the grappa or brandy if using and whisk it in.
Beat the eggs in a large bowl for about 2 minutes. Add the sugar and beat for another 2 to 3 minutes. Add the cornstarch, flour and lemon zest. Beat it until it is mixed. Clean the sides of your bowl with a spatula. Fold in the Ricotta cheese with a spatula.
Pour the Fiadone into the prepared pan and bake for 50 to 60 minutes – until it is browned and an inserted knife comes out clean. Remove from oven and allow cooling completely on top of a cooling rack.
Once it is completely cooled down cover with sifted powdered sugar. Serve and enjoy!
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Music by Sebastian Jacobs
Recette du Fiadone (gateau corse)
Venez retrouver la recette du Fiadone directement sur le blog : . N'hésitez pas à me suivre également sur Facebook : et Instagram :
Gluten free cheesecake : inspired by the Corsican Fiadone
Fiadone is a cheese cake without the bottom layer, originating from Corsica. It is made with ewe’s milk cheese called Brocciu. I replaced the Brocciu with chèvre (French goat’s milk cheese) to reduce the lactose content of the cheesecake.