Fiadone - Corsican Crustless Cheesecake

A lovely and easy to make crustless cheesecake, from the Mediterranean island of Corsica. If you can't find faisselle cheese, ricotta will do just fine. Adapted from "Fromages Frais Maison" by Cathy Ytak. Serves 6-8.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup sugar
• 3  eggs
•  zest of one lemon
• 1  tablespoon cornstarch
• 1  pinch salt
• 1  cup  drained ricotta cheese (or faisselle cheese)

Directions

1. Line an 8x8-inch square pan with parchment paper, butter lightly and set aside.
2. Preheat the oven to 375F and position a rack in the middle.
3. In a large bowl, whisk together the sugar and the eggs until pale. Add the lemon zest, cornstarch and salt and whisk until blended. Add the drained cheese and whisk well.
4. Pour into your prepared pan, place into the oven and lower the heat to 350°F Bake for 45 minutes.
5. The cake does not rise, it gets dark around the edges and a knife inserted in the middle should come out clean.
6. Let cool for a few minutes before sharing.