Travel to France from your Kitchen: Fiadone Cheesecake Recipe


Fiadone gets its name from the Italian for the custard, although it is a type of lemon-free flourless cheesecake and a thick corset. cream cheese called brocciu (ricotta makes a good substitute). Merging Italian and French influences, this is a quick and easy dessert to make while you plan a shopping weekend as stores will now be open from November 28.Traditionally served on public holidays like New Years Eve and Easter, it is usually eaten cold, and can be accompanied by a citrus coulis. Add a touch of Christmas by doing it with Corsican clementines or oranges.

Serves 8 people


500g brocciu (replace it with ricotta if you can’t find it)

5 eggs

150 g) sugar

the zest of a lemon


Filter the excess water from the cheese, crush it and mix it with the eggs without beating them.

Add the sugar and lemon zest.

Pour the batter into a buttered rectangular baking dish and bake for 25 minutes at 180 degrees until golden brown.

Let cool before cutting into portions.

More recipes in our lockout series

Every day we will travel to a different part of France via our cuisine with a new regional recipe. Watch this space tomorrow when we head to the Center Val de Loire for another treat to try! Don’t forget that lovers of French cuisine can also find recipes in our monthly “French Living” culture and lifestyle chart, included with each print edition.


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