Have your cake and eat it too. This flourless, tender Corsican lemon cheesecake—known locally as fiadone—is made with fresh brocciu (or ricotta), eggs and bright lemon zest. Light, naturally gluten-free and low in carbs, it’s a classic island dessert that’s simple to prepare yet elegant enough for a special brunch or celebration.
If you prefer a lower-calorie or lower-sugar version, the recipe adapts easily: swap refined sugar for a granulated sugar substitute that measures and bakes like sugar to keep texture and volume while reducing net carbs.
Corsica’s past shaped many of its culinary traditions. The island’s long history of influence from both Italian and French cultures is reflected in foods like this cheesecake. Fiadone is a testament to that blend: simple, rustic ingredients combined in a way that highlights local dairy and citrus.
This cake is traditionally baked without a crust, yielding a moist center and a slightly caramelized top. When chilled, the flavors of brocciu or ricotta and lemon meld into a delicate, tangy-sweet dessert that pairs beautifully with a spoonful of whipped cream or a scattering of fresh berries.
Ingredients
- 2 pounds ricotta or Corsican brocciu cheese, well drained
- 6 large eggs
- 1 1/2 cups granulated sugar (or a 1:1 sugar substitute if preferred)
- Zest of 2 lemons (plus a little extra for garnish, optional)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine salt
Step by step instructions
- Preheat the oven to 350°F (175°C). Prepare a 9-inch round cake pan by lightly greasing it or use a flower-shaped silicone mold for a decorative finish.
- In a large mixing bowl, beat the eggs and sugar together with an electric mixer until the mixture becomes pale and slightly thickened—about 3 minutes. This step helps incorporate air so the cheesecake sets with a light texture.
- Add the drained cheese, lemon zest, vanilla and salt to the eggs and sugar. Mix on low speed (or fold gently by hand) until the batter is completely smooth and uniform. Taste and adjust lemon zest or vanilla if needed.
- Pour the mixture into the prepared pan or mold, smoothing the top with a spatula. Bake until the top develops a light golden-brown color and the center is set but still slightly jiggly, roughly 40–50 minutes depending on your oven.
- If you used a traditional pan, allow the cake to cool briefly in the pan, then run a knife around the edge to loosen it. If using a silicone mold, allow it to cool until it holds its shape. For best texture and flavor, turn the cake out onto a plate once cool enough and refrigerate for at least one hour—colder temperatures help the cheesecake firm up and enhance the lemon aroma.
- Serve chilled. A dollop of whipped cream, a dusting of powdered sugar, or a few fresh berries make lovely garnishes, but fiadone is delightful on its own.
Notes & tips
- Draining the cheese well prevents excess moisture and yields a denser, more stable cheesecake. If using store-bought ricotta, place it in a fine-mesh sieve lined with cheesecloth for 30–60 minutes.
- To reduce sugar without sacrificing texture, choose a baking-friendly, granular sweetener designed to replace sugar cup-for-cup. These maintain volume and browning in many recipes.
- For an even smoother texture, press the cheese through a sieve or pulse it briefly in a food processor before combining with the eggs and sugar.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Nutrition (approximate per serving)
Yield: 12 servings. Calories: ~260 kcal; Carbohydrates: ~27 g; Protein: ~11 g; Fat: ~11 g. Values are estimates and will vary with ingredient brands and portion sizes.
This Corsican lemon cheesecake celebrates fresh dairy and citrus with minimal fuss. Whether you call it fiadone or a crustless lemon cheesecake, it’s an easy, crowd-pleasing dessert that holds a slice of island tradition on every plate.