*  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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