Best Cassata Style Cheesecake Recipes

Cassata-Style Cheesecake image

Provided by Elly in Canada

Categories Cheesecake

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 13

3/4 cup flour
1/4 cup granulated sugar
1/3 cup cold butter, cut into cubes
1 orange, zest of
8 ounces cream cheese, at room temperature
2 cups extra-smooth ricotta cheese
1 tablespoon vanilla
1 cup white sugar
3 eggs
3 tablespoons all-purpose flour
1/2 cup semi-sweet chocolate chips
1/2 cup mixed candied fruit
1/2 cup shelled pistachios

Steps:

Preheat oven to 325°F Lightly coat or spray a 9- or 9 1/2-inch springform pan with oil.
For crust:.
Place 3/4 cup flour and 1/4 cup sugar in a food processor. Pulse to mix. Add butter. Pulse until small crumbs form. Turn into pan. Press firmly and evenly over bottom. (Don't worry about cleaning processor.)
Bake crust in centre of preheated oven until lightly golden around edge, 15 to 20 minutes. Remove pan and reduce heat to 300F
For filling:.
Finely grate peel from orange. Cut cream cheese into chunks.
Place in a food processor with ricotta and vanilla. Whirl until smooth, occasionally scraping down side of bowl.
Add 1 cup sugar and whirl to mix. Add eggs, one at a time, whirling after each addition. Then add 3 tbsp flour and orange zest. Whirl just until evenly mixed.
Scrape filling into a large bowl. Stir in chocolate, candied fruit mix and pistachios.
Pour filling over warm base.
Lay a piece of foil loosely overtop. Don't seal.
Bake in centre of 300F oven until centre is slightly jiggly, 2 hours.
Remove to a rack. Run a knife around outside edge of cake, but don't remove from pan. Cool in pan, then refrigerate at least 3 hours or cover and refrigerate up to 3 days or freeze up to 2 months.
If centre cracks, cover with orange slices or whipped cream and chopped pistachios, if you wish!
Hint: if you cannot find the mixed chopped candied fruits and peel use diced candied cherries and pineapple.

Nutrition Facts : Calories 458.3, Fat 27.3, SaturatedFat 15.2, Cholesterol 129.7, Sodium 174.3, Carbohydrate 43.3, Fiber 1.4, Sugar 30.5, Protein 12

Sicilian Cassata: Ricotta Cake image

Provided by Food Network

Categories dessert

Time 39m

Yield 10 servings as dessert

Number Of Ingredients 8

2 pounds fresh, whole milk ricotta
2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/2 cup chocolate chips
1 cup candied fruit with citron and angelica if possible
1 (10-inch) pre-baked sponge cake (homemade or store bought, pound cake may be used)
Optional: green marzipan for covering the finished cassata

Steps:

Place the ricotta into a fine mesh sieve and nestle this over a bowl, place into the refrigerator overnight to allow the excess moisture to drain out before proceeding with the cassata recipe.
Place the ricotta into the bowl of a mixer and beat with the paddle attachment until the curds smooth out. Mix the drained and beaten ricotta with 1 cup powdered sugar, vanilla extract, cinnamon, chocolate chips and half the candied fruit. Set aside.
Lightly oil a 10-inch springform pan with canola oil. Slice the sponge cake very thinly so that the springform may be lined with it in an even layer. Line the sides and bottom of the pan with the sponge cake. Pour the ricotta filling into the cake-lined pan. Place a final layer of cake over the ricotta filling; this now creates the bottom to the cassata. Before serving, the cassata will be inverted onto this cake bottom. Refrigerate the cassata overnight to firm the filling.
Invert the springform pan on a wide platter. Open the hinge and remove the springform sides and bottom.
The cassata may now be finished by either covering with a heavy coating of the remaining powdered sugar or may be coated with a thin layer of green marzipan. Either way, the remaining candied fruits should be used to decorate the finished cassata. Slice thinly and serve.