Corsican Cheesecake (Fiadone)

Title:
Corsican Cheesecake (Fiadone)

Yield:
16 Servings

Categories:
Cheesecake




Ingredients:





     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)


 Posted to MM-Recipes Digest V4 #060 by Linda Place


 
on Feb 28, 1997.