4 ingredients only for this very refreshing cheesecake, inspired by the traditional Corsican dessert “Fiadone”. Serve it with a cherry coulis for an ultimate flavor combo!
This is for sure the easiest cheesecake I have ever made. 4 ingredients ; you mix everything together, pour into a baking form, and it’s ready to go to the oven! The perfect dessert for lazy bakers and for everyone else who have no time to spend in the kitchen. Serve it chilled to enjoy its very refreshing and subtle lemon flavor, with a cherry coulis if you wish.
I have always had this thing for cheesecakes, especially in summer, and you’ve got many cheesecake recipes on the blog, like the honey lavender cheesecake, the salted caramel apple cheesecake, or other vegan, gluten and lactose free versions such as the vegan raspberry cheesecake (a readers’ favorite), the raw mango cheesecake, or the yuzu coconut cheesecake, to mention just a few of them. I like when they are smooth in texture, but I also love them with a more crumbly texture. I have tried a few of them like that, in UK many many years ago, and in Germany more recently. And each time I wondered which cheese was used to give this amazing and refreshing texture.
A few weeks ago, when I was in France, I had a delicious cheesecake at Le vers de vin. This family-own restaurant close to Saint-Jean-de-Monts is a must try. Prepared with fresh produce only, the menu changes everyday with a great wine selection, and the owners are always very welcoming. I have tried it a few times already and I’m always very enthusiastic to go back and have the opportunity to taste something new. This last time, there was this Fiadone style cheesecake on the menu. I had never heard of fiadone before and it made me curious. I ordered it, tried it, loved it!
Back home, I searched for a Fiadone recipe, trying to understand which particular cheese was used to make this slightly tart and crumbly texture that made this cheesecake so special, and what was the tradition behind all this. Fiadone is a traditional corsican dessert (you know, this beautiful island between France and Italy called Corse) made with a regional cheese brocciu, considered as a true emblem of Corsica. The first written records of the manufacturing process of brocciu were not found until the nineteenth century although it has been prepared and consumed for a much longer time in the families of Corsican shepherds where oral tradition is particularly strong.
This French sheep cheese is a combination between milk and whey, and is used in the preparation of many local dishes in Corsica, including of course the traditional Fiadone cheesecake. Great to know: brocciu does not contain lactose, which makes it a great alternative for all lactose intolerant. It’s however not always easy to find brocciu if you do not live in the south of France, and this is why it is often replaced by ricotta cheese, which happen to be very close in texture. Living myself in Chicago, I baked this Fiadone cheesecake using ricotta cheese instead of brocciu and it turned out just fine: fresh and delicious, exactly as I expected.
Fiadone is a bottomless cheesecake with a very soft texture. Very refreshing in taste, it is a perfect dessert to enjoy in Summer. I suggest you serve it with a fresh cherry coulis and some fresh mint, as it brings an interesting contrast. If you do not have cherries or if the cherry season is over already, you can also prepare a berry coulis of your choice (try my raspberry coulis for instance), or simply serve with fresh berries on the side.
- 2 cups (500g) ricotta cheese
- ½ cup (100g) sugar
- 5 large eggs
- ½ lemon (juice + zest of the whole lemon)
- ½ cup (125 ml) water
- ½ lemon (juice + zest)
- ¼ cup (50g) sugar
- 1⅓ cup (300g) pitted cherries
- Preheat the oven to 350 F (180 C). Grease a 10-inch (26 cm) round baking form.
- For the cheesecake: mix ricotta cheese with a fork in a shallow dish. Add the lemon juice and zests, eggs, and sugar. Stir well.
- Pour into the form and bake for about 25 to 30 minutes.
- In the meantime, make the cherry coulis: in a small saucepan, heat the pitted cherries with water, lemon juice and zests, and sugar, for about 10 minutes. Once ready, mix in a blender until you get a smooth texture. Let cool in the refrigerator.
- Remove the fiadone style cheesecake from the oven. Let cool completely and place in the fridge minimum 2 hours before serving. Serve with the cherry coulis and some fresh mint.