Looking for a dessert that’s simple to make but full of character? A traditional Corsican cheesecake made with fresh soft cheese, bright lemon zest and just a hint of citrus liqueur. Naturally light, delicately tangy and wonderfully fluffy, it’s a lovely way to make the most of fresh, organic ingredients.
Method
- Preheat your oven to 220°C (200°C fan/Gas Mark 7).
- Mash the cheese gently with a fork until smooth.
- Lightly whisk two of the eggs with the sugar until just combined. Try not to over-whisk, as this keeps the finished cheesecake beautifully light rather than overly airy.
- Stir in the cheese, lemon zest and Limoncello, then mix in the remaining two eggs until smooth.
- Pour the mixture into a lightly greased 22cm round cake tin or pie dish.
- Bake for 25–30 minutes, until the top is lightly golden and a knife inserted into the centre comes out clean.
- Leave to cool completely before removing from the tin.
Serving suggestion
Serve chilled or at room temperature. It’s delicious on its own. Or with a handful of fresh seasonal berries and fresh home grown garden mint, or alongside a cup of good coffee.
If you’re lucky enough to have leftovers, they’ll keep in the fridge for several days – although in our experience, they rarely last that long.