Corsican Cheesecake(Fiadone)

* Exported from MasterCook *

CORSICAN CHEESECAKE (FIADONE)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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)



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