Corsican fiadone cheesecake recipe for eight
Recipe shopping list — copy the items into Valedo.
This crustless Corsican-style dessert serves eight. Ricotta, lemon, and eggs create a soft, lightly sweet baked cheesecake.
Ingredients
Whole-milk ricotta
32 ounces
Eggs
5
Granulated sugar
3/4 cup
Lemon zest
2 tablespoons
Lemon juice
2 tablespoons
Vanilla extract
1 teaspoon
Fine salt
1/4 teaspoon
Unsalted butter
1 tablespoon
Powdered sugar
2 tablespoons
How to make it
- Heat the oven to 350°F and butter a 9-inch springform pan. 2. Whisk ricotta, eggs, sugar, lemon zest, lemon juice, vanilla, and salt until smooth. 3. Pour the mixture into the prepared pan. 4. Bake until the center is just set, about 40 to 45 minutes. 5. Cool completely, then chill for at least 2 hours. 6. Dust with powdered sugar before slicing.
Who this list is for
This list is for home cooks planning to make a traditional Corsican fiadone cheesecake for eight people. If you want a simple, crustless dessert with ricotta, lemon, and eggs, this recipe fits. It’s for those who prefer a lighter, less sweet cheesecake that comes together with straightforward ingredients.
How to use this list
Start by checking your pantry and fridge for the basics: eggs, granulated sugar, vanilla extract, and fine salt. Next, shop for fresh whole-milk ricotta—make sure to get the full 32 ounces for the right texture. Pick up two fresh lemons for both zest and juice. You’ll also need unsalted butter to grease your baking dish and powdered sugar for dusting at the end. Gather everything before you begin, and prep your baking dish first so you can move quickly once you start mixing.
Common mistakes OR What to skip
A common mistake is using low-fat ricotta or a ricotta substitute. Stick with whole-milk ricotta for the right flavor and consistency. Don’t skip the lemon zest—bottled juice alone won’t give the same brightness. Avoid overbaking; fiadone should be just set, not dry. Don’t use salted butter for greasing, or your dessert may taste off.
What is on this list
You’ll need whole-milk ricotta, five eggs, granulated sugar, lemon zest and juice, vanilla extract, fine salt, unsalted butter, and powdered sugar. Cross off eggs, sugar, or vanilla if you already have them. The lemon zest and juice both come from the two lemons. Double-check your ricotta amount—shorting it changes the cake’s texture.
Before you go
Before shopping, check your kitchen for eggs, sugar, vanilla, and salt. Make sure you have a baking dish and a zester for the lemons. Plan to buy fresh ricotta and lemons close to baking day for the best flavor. After baking, cool the fiadone completely before dusting with powdered sugar and slicing. Store leftovers in the fridge.
FAQ
Who is "Corsican fiadone cheesecake recipe for eight" for?
This list is for home cooks planning to make a traditional Corsican fiadone cheesecake for eight people. If you want a simple, crustless dessert with ricotta, lemon, and eggs, this recipe fits. It’s for those who prefer a lighter, less sweet cheesecake that comes together with straightforward ingredients.
How should I use "Corsican fiadone cheesecake recipe for eight"?
Start by checking your pantry and fridge for the basics: eggs, granulated sugar, vanilla extract, and fine salt. Next, shop for fresh whole-milk ricotta—make sure to get the full 32 ounces for the right texture. Pick up two fresh lemons for both zest and juice. You’ll also need unsalted butter to grease your baking dish and powdered sugar for dusting at the…
What should I skip or avoid with "Corsican fiadone cheesecake recipe for eight"?
A common mistake is using low-fat ricotta or a ricotta substitute. Stick with whole-milk ricotta for the right flavor and consistency. Don’t skip the lemon zest—bottled juice alone won’t give the same brightness. Avoid overbaking; fiadone should be just set, not dry. Don’t use salted butter for greasing, or your dessert may taste off.
What is on the "Corsican fiadone cheesecake recipe for eight" list?
You’ll need whole-milk ricotta, five eggs, granulated sugar, lemon zest and juice, vanilla extract, fine salt, unsalted butter, and powdered sugar. Cross off eggs, sugar, or vanilla if you already have them. The lemon zest and juice both come from the two lemons. Double-check your ricotta amount—shorting it changes the cake’s texture.
What should I do before I go?
Before shopping, check your kitchen for eggs, sugar, vanilla, and salt. Make sure you have a baking dish and a zester for the lemons. Plan to buy fresh ricotta and lemons close to baking day for the best flavor. After baking, cool the fiadone completely before dusting with powdered sugar and slicing. Store leftovers in the fridge.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.