Include in Print View:

Corsican Cheesecake (Fiadone)

Corsican Cheesecake (Fiadone recipe image
This Vietnamese dessert features Lemons; grated zest only, Eggs; separated, Sugar, Vanilla extract, Whole-milk ricotta. It delivers sweet, indulgent flavor, bright, zesty notes. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 16
Calories: 489.8
Dietary: Vegetarian
Description
This Vietnamese dessert features Lemons; grated zest only, Eggs; separated, Sugar, Vanilla extract, Whole-milk ricotta. It delivers sweet, indulgent flavor, bright, zesty notes. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 Lemons; grated zest only
  • 6 lg Eggs; separated
  • 2/3 cup Sugar
  • 2 teaspoon Vanilla extract
  • 2 pound Whole-milk ricotta
Directions
  1. 1
    Unsalted butter Flour for pan Confectioners' sugar Fresh fruit; garnish 1.
  2. 2
    Heat oven to 325'F.
  3. 3
    Blanch lemon zest in boiling water briefly and plunge into cold water; drain well.
  4. 4
    Beat egg yolks, sugar and vanilla extract in bowl of electric mixer at high speed until thick and lemon-colored, about 3 minutes.
  5. 5
    Cream ricotta cheese in food processor fitted with metal blade until smooth.
  6. 6
    Gradually incorporate ricotta and lemon zest into egg yolk mixture, beating on low speed.
  7. 7
    Beat until smooth.
  8. 8
    Beat egg whites in bowl of an electric mixer at top speed until stiff but not dry.
  9. 9
    By hand, whisk 1/3 of egg whites into cheese mixture and combine thoroughly.
  10. 10
    Gently fold in remaining egg whites with rubber spatula.
  11. 11
    Do not overmix, but be sure that mixture is well blended and no streaks of white remain.
  12. 12
    Pour batter into buttered and floured 9-inch springform pan.
  13. 13
    Place pan in center of oven;
  14. 14
    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.
  15. 15
    Transfer to a rack to cool.
  16. 16
    Once cooled, cover cheesecake with plastic wrap; refrigerate.
  17. 17
    (The cake can be made 1 day in advance.) To
  18. 18
    serve , release sides of springform pan, leaving cheesecake on pan base.
  19. 19
    Sprinkle top with confectioners' sugar and garnish with fresh fruit.
  20. 20
    Tribune, February 26, 1997)

Nutrition Facts

Servings 16

Amount Per Serving
Calories 489.8kcal
% Daily Value *
Total Fat 18.8g29%
Saturated Fat 6.5g33%
Cholesterol 564.0mg188%
Sodium 277.9mg12%
Total Carbohydrate 53.3g18%
Dietary Fiber 0.0g0%
Sugars 53.0g
Protein 27.2g55%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, blending, boiling, cheese, cheesecake, corsican, dessert, eggs, extract, fiadone, grated, lemons, only, ricotta, separated, sugar, title, vanilla, vegetarian, vietnamese
Read it online: https://www.chefs-mate.com/recipe/corsican-cheesecake-fiadone/