Preheat the oven to 190'C.
Zest the lime. Use the tip of a knife to split the vanilla pod in half and then scrape out the seeds. Break the eggs into a bowl, add the vanilla seeds and the sugar. Whisk over boiling water until this mixture has tripled in volume. Fold in the lime zest and the brousse de brebis cheese.
Place 6 stainless steel rings on a baking tray and line them with baking parchment. Pour the fiadone mixture into the moulds, transfer to the oven and bake for 15 minutes.
Check if the fiadones are cooked by inserting the tip of a knife in to the centre of the fiadones - if it comes out clean they are cooked. Allow to cool in the moulds.
«Add the zest of any citrus fruit to this recipe to vary the flavours.»
A classic Corsican cheesecake made with sheep's milk cheese and scented with lime and vanilla.