CORSICAN CHEESECAKE (FIADONE)

      Title: CORSICAN CHEESECAKE (FIADONE)
  Categories: Cheesecake, Cheesecakes
       Yield: 16 Servings
  
       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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