Corsican Lemon Cheesecake – Fiadone

Corsican Lemon Cheesecake - Fiadone | All that's Jas

This crustless and moist cheesecake made with Corsican cheese brocciu (or ricotta), eggs, and lemon zest is a traditional cake of this lovely Mediterranean island.

Corsican Lemon Cheesecake – Fiadone

Have your cake and eat it too! This flourless and moist cheesecake made with Corsican cheese brocciu (or ricotta), eggs, and lemon zest is a traditional cake of this lovely Mediterranean island. You can easily turn this naturally gluten free and low in carbs cake into a complete guilt-free dessert by replacing refined sugar with sugar substitute.

 

Throughout the history, Corsica has been tossed around like a ping-pong ball and was continuously occupied since the Mesolithic era. It was ruled by Republic of Genoa, Italy, Britain, France, occupied by British again, and it was even briefly independent but ultimately sold to the French. If it were a car, it would be a lemon. Wonder if that’s why this lemon cheesecake, aka fiadone, is their signature cake.

 

For longest, Corsicans felt closer to Italy than France, and not only geographically. During the first half of the 19th century, the people of Corsica belonged still to the Italian cultural world.

 

Corsicans stared having a stronger attraction to France mid-century due to the knowledge of the French language, which thanks to the mandatory primary school started to penetrate among the local youth. Napoleon’s existence alone constituted an everlasting link between France and Corsica. He was born in island’s capital.

 

close-up of fiadone cake

 

I don’t know about you, but history fascinates me. When you’re this old and have lived in three countries, your memories are also of historical size, lol. Thus an occasional blast from the past. You probably remember it from the recent Cuban grilled salmon post.

 

I especially like ancient history. Being a genealogy nerd, I love discovering and analyzing migrations of my ancestors and I learn a lot along the way.

 

I like it even more when there’s food involved and I learn origins of a dish. Wouldn’t you like to be able to travel back in time and find out who came up with this popular family cake of Corsica? I certainly would. I’d just have to rebrand my blog then to something like Flashback Jas, ha!

 

Thanks to the Corsican with a sweet tooth who, with meager ingredients, whipped up this delicious cheesecake,  my family truly indulged in it and I know yours will too. Like the island itself, it is partially a product of French and Italian influences.

 

Baked in a fun shaped mold (like my flower one I found at Aldi’s), it makes a perfect treat to bring to Mother’s Day brunch. It is light, cheerful, and delectable.

Corsican Lemon Cheesecake Recipe

Classic Corsican cake, this delicious #crustless lemon #cheesecake is gluten-free, low in carbs, light, and easy to make. #lowcarb #keto #mothersday #cake #dessert #dairy Click To Tweet

 

Classic Corsican cake, this delicious crustless lemon cheesecake is gluten-free, low in carbs, light, and easy to make.

 

INGREDIENTS:

  • 2 pounds ricotta or Corsican brocciu cheese
  • 6 eggs
  • 1 ½ cups sugar
  • zest of 2 lemons
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

 

~ Free Tip ~

Substitute sugar with Swerve or another zero calories sweetener that tastes, bakes, and measures like sugar.

 

DIRECTIONS:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. With an electric mixer, beat the eggs and sugar in a bowl until pale and slightly thickened, about 3 minutes.
  3. Add the cheese, lemon zest, vanilla, and salt. Mix on low speed until smooth.
  4. Pour the mixture into a greased 9-inch round cake pan (or flower shaped silicone mold), and bake until the top is golden brown, about 45 minutes. If baked in a pan, run a knife around to loosen.
  5. Let cool completely then turn over onto a serving plate and chill for at least an hour (the colder the better).
  6. Serve topped with whipped cream if desired.

 

Lemon cheesecake for the Mediterranean island Corsica

A slice of fiadone, Corsican cheesecake with lemon

4.89 from 9 votes
Corsican Lemon Cheesecake - Fiadone
Corsican Lemon Cheesecake Recipe
Prep Time
15 mins
Cook Time
45 mins
Cooling Time
1 hr
Total Time
1 hr
 
Classic Corsican cake, this delicious crustless lemon cheesecake is gluten-free, low in carbs, light, and easy to make.
Course: Dessert
Cuisine: Corsican
Servings: 12
Author: Jas
Ingredients
  • 2 pounds ricotta or Corsican brocciu cheese
  • 6 eggs
  • 1 ½ cups sugar
  • zest of 2 lemons
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. With an electric mixer, beat the eggs and sugar in a bowl until pale and slightly thickened, about 3 minutes.
  3. Add the cheese, lemon zest, vanilla, and salt. Mix on low speed until smooth.
  4. Pour the mixture into a greased 9-inch round cake pan (or flower shaped silicone mold), and bake until the top is golden brown, about 45 minutes. If baked in a pan, run a knife around to loosen.
  5. Let cool completely then turn over onto a serving plate and chill for at least an hour (the colder the better).
  6. Serve topped with whipped cream if desired.
Recipe Notes

~ Free Tip ~

Substitute sugar with Swerve or another zero calories sweetener that tastes, bakes, and measures like sugar.

Pin it now: Corsican Lemon Cheesecake – Fiadone

Corsican Lemon Cheesecake - Fiadone | Have your cake and eat it too! This crustless and moist cheesecake made with Corsican cheese brocciu (or use ricotta), eggs, and lemon zest is a traditional cake of this lovely Mediterranean island. It is naturally gluten-free and low in carbs. | allthatsjas.com | #glutenfree #lowcarb #keto #cake #cheesecake #bakers #recipes #recipeofthemonth #dessert #mothersday #lemon #madefromscratch #worldfood #flourless

Featured on: Sugar Spice and Family Life, The Red Painted Cottage, Little Miss Dexterous, Lori’s Culinary Creations, and Tabler Party of Two.

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Jas

publisher and creative director at All that's Jas
Jas is a cheesecake addict and the author of Balkan Comfort Food cookbook available on Amazon. You can download a free excerpt of the book when you subscribe to All that's Jas newsletter updates or purchase the full version below. To learn more about Jas visit her About page.
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32 Comment

  1. Reply
    April J Harris
    April 28, 2018 at 12:34 pm

    What a beautiful cheesecake, Jas! I’m really interested in genealogy and family food history too, so I know what you mean. I like that this recipe uses Ricotta. It’s perfect for any celebration. Pinning and sharing. Thank you so much for sharing, and for being a part of the Hearth and Soul Link Party.
    April J Harris recently posted…Raspberry and Rose Jelly and CreamMy Profile

    1. Reply
      Jas
      April 30, 2018 at 11:55 am

      Hi, April! Thank you so much for stopping in and commenting every time! Genealogy is such a time sucker, but I love getting lost in its research 🙂 Hope your week is off to a great start! XO

  2. Reply
    Amy
    April 27, 2018 at 3:50 pm

    You deserved to be featured on Sugar & Spice. Congratulations!

    Amy recently posted…Gluten Free Chicken ParmesanMy Profile

    1. Reply
      Jas
      April 27, 2018 at 8:37 pm

      Amy, I’m really grateful for the feature! XO

  3. Reply
    Miz Helen
    April 27, 2018 at 1:04 pm

    Your Corsican-Lemon Cheesecake looks fabulous, a very special cheesecake! Thanks so much for sharing with us at Full Plate Thursday for the party this week. Hope you have a great week and come back to see us real soon!
    Miz Helen

    1. Reply
      Jas
      April 27, 2018 at 8:25 pm

      Thanks a bunch, Miz Helen!

  4. Reply
    Amy
    April 26, 2018 at 1:43 am

    Your pictures are always so pretty! I love cheesecake and I love lemon so I’m definitely going to have to try this recipe. Thank you for sharing at Sew It Cook it Craft it link party.
    Amy recently posted…Almond Energy BitesMy Profile

    1. Reply
      Jas
      April 26, 2018 at 10:00 pm

      Amy, thank you, it means so much! XO

  5. Reply
    Sandra L Garth
    April 25, 2018 at 5:08 pm

    Our Aldi’s needs to step up their game, I’ve never seen a pan like this in our store. Regardless of the pan shape I’m looking forward to making this it looks very good. Thank you for sharing with us this week at Celebrate Your Story, and I hope your week is going great.
    Sandra L Garth recently posted…Celebrate Your Story ~ April 23, 2018My Profile

    1. Reply
      Jas
      April 26, 2018 at 9:57 pm

      I don’t think it’s a regular item, but with Mother’s Day coming I think they have special offers. It was inexpensive too, so I had to have it. 🙂

  6. Reply
    Lisa
    April 25, 2018 at 7:47 am

    This looks delicious. I love the idea of baking it in the flower mold –makes it so pretty. Thanks for the recipe. Pinned it!

    1. Reply
      Jas
      April 26, 2018 at 9:55 pm

      Thank you much, Lisa! It’s the little things… 🙂

  7. Reply
    Linda on Poinsettia Drive
    April 24, 2018 at 7:13 am

    What a beautiful cheese cake Jas. I’ve never seen or heard of this recipe before. I must share.

    1. Reply
      Jas
      April 24, 2018 at 8:16 am

      Please do, Linda! I hope you’ll try it too 😀 Thank you very much for stopping in. x

  8. Reply
    frugal hausfrau
    April 23, 2018 at 10:57 pm

    Oh my that cake is gorgeous! Brocciu sounds like a lovely cheese. I had to look it up. I sometimes am a little jealous of the huge variety of items that are available everywhere while in the US everything seems the same. Or at least maybe if you’re not actively searching and mail ordering!

    Happy FF, Jaz

    Mollie
    frugal hausfrau recently posted…Shortcut Caldo de Res – Mexican Beef SoupMy Profile

    1. Reply
      Jas
      April 24, 2018 at 8:12 am

      I agree, Mollie. If I’m lucky, our local store will have international cheeses but usually never the one I need, ha! I’m even having a hard time finding Mexican guava paste. 🙁

  9. Reply
    Debbie
    April 23, 2018 at 10:01 am

    Hi Jas, cheesecake is one of my favourite desserts and this is one I’ve not heard of before, so will be pinning to try in the future. I am hopeless at history, I enjoy taking it in at the time, but soon get my facts muddled. Zakynthos, where I live is full of history, the island was occupied by the Turks and the Venetians at different times. And their mark has been left.

    Popped over from#SweetInspirations
    Debbie recently posted…Our Hiking Weekend In The Peloponnese Part 2My Profile

    1. Reply
      Jas
      April 24, 2018 at 7:57 am

      What a beautiful place to live, Debbie! I’m super jealous. It’s on my bucket list!
      Europe is full of history and although I cared less about it while in school I enjoy learning about it now. It started with my displacement and trying to accept that the country I was born and raised in is no longer the same country. It helped to know that it was changing during the history, from being independent to being occupied by the Turks, the Austro-Hungarians, as a part of different regions, and then independent again.

  10. Reply
    Beverly
    April 23, 2018 at 9:35 am

    This looks like a slice of creamy deliciousness, Jas! Pinning. Thanks for sharing at Snickerdoodle Party!
    Beverly recently posted…Welcome Spring Link Party FeaturesMy Profile

    1. Reply
      Jas
      April 24, 2018 at 7:48 am

      Thank you, Beverly! We like it a lot 🙂

  11. Reply
    Cate
    April 22, 2018 at 8:05 pm

    I love trying different kind of cheesecakes, and anything with lemon, so I definitely will give this one a try. I also love the cake mold you used! Pinning now…

    1. Reply
      Jas
      April 22, 2018 at 11:04 pm

      Thank you, Cate! We should be best friends, lol. I’m obsessed with cheesecakes, especially fusions. Perhaps you’ll find some you like from my small collection here. 😀

  12. Reply
    laura
    April 22, 2018 at 12:27 am

    mmmm this sounds so interesting! I love your cake pan!

    1. Reply
      Jas
      April 22, 2018 at 10:54 pm

      Thanks much, Laura! Cakes come out so easily from silicone molds, but they do need to be placed on a baking sheet or the batter would be everywhere before it reaches the oven, lol.

  13. Reply
    Anna nuttall
    April 21, 2018 at 7:36 am

    Jas this is just the perfect lemon cheesecake – ever! Perfect for spring and warmer weather. Thank you for this recipe. xx

    1. Reply
      Jas
      April 21, 2018 at 6:13 pm

      Awe, thank you, Anna! I think so too. It’so light and refreshing. Hope your weekend is super! x

  14. Reply
    The Girl Next Door
    April 21, 2018 at 12:13 am

    Ooh, the cheesecake looks just lovely!
    I love desserts with lemon in them, and would love a bite of this! 🙂

    1. Reply
      Jas
      April 21, 2018 at 5:54 pm

      Thank you so much!

  15. Reply
    Healthy World Cuisine
    April 20, 2018 at 5:08 pm

    Absolutely Stunning Jas! Loving the texture of this cake with just a handful of ingredients and love that mould too. We are huge lemon fans. Can’t wait to try this recipe. Pinning!

    1. Reply
      Jas
      April 21, 2018 at 5:56 pm

      Thank you, Bobbi! Hope you’ll like it as much as we did. Hope you’re having a lovely weekend.

  16. Reply
    Mrs Shoes
    April 20, 2018 at 3:51 pm

    I’d really like to try this one, but here in Canada all the containers are marked in metric. I don’t own a kitchen scale – I guess I am just not that serious of a cook, but I’d still like to try this recipe if I didn’t have to haul the bathroom scale into the kitchen and bleach it down just to weigh cheese.
    Is it possible to note the amount of cheese in cups?
    Mrs Shoes recently posted…Crimes of Passion?My Profile

    1. Reply
      Jas
      April 20, 2018 at 8:13 pm

      Hi, Mrs Shoes. Of course, I’m also more comfortable with metric. So, one kilo ricotta would be about 3 1/2 cups. You can use 4 cups. You really can’t mess it up 🙂 Just make sure your pan is deep enough like a regular cake pan, not a pie dish. Happy baking!

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