As The Sugar Breakup Dextrose works wonderfully with dairy we are always on the lookout for interesting cheesecakes.
When we saw Gabriel Gaté making Fiadone Corse (or Corsican Cheesecake) during le Tour de France we knew we had to try it sugar free. It is an absolute delight and the perfect recipe if you are looking for something special for Father’s Day.
- Serves: 8-10
- Oven temperature: 180°C (160C fan forced)
- Cook time: 40 to 50 minutes
- Pan: 20 cm springform cake tin
500 g fresh ricotta* cheese
¾ cup The Sugar Breakup Dextrose
1 lemon, finely zested
2 tablespoons lemon juice
1 tablespoon of a flavoursome alcohol (such as Cointreau or Grappa)
5 large eggs
Fresh berries, to serve
- Preheat the oven to 180°C (160C fan forced). Butter a 20 cm springform cake tin.
- In a bowl, combine the cheese with ¼ cup of dextrose and the lemon zest. Use an electric mixer and beat until well combined. Stir in the lemon juice and alcohol.
- In another bowl, with electric mixer, whisk the eggs with the remaining sugar for about 5 minutes until thick, pale and foamy. Slowly whisk in the ricotta mix to obtain a creamy texture. Pour the mixture in the cake tin and bake in the oven for around 40-50 minutes.
- Allow to cool before turning out. Dust with dextrose just before serving with fresh berries.
*The traditional cheese used in Corsica is “brocciu” which is a ewe or goat’s milk cheese that has a stronger flavour than ricotta.