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Cassata Cake Ricotta Cheese Filling

Cassata Cake Ricotta Cheese Filling

Kevin Ryan

Kevin Ryan

Creamy rich ricotta cheese filling.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

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  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 11.3 g
  • 17%
  • Carbs:
  • 35.2g
  • 11%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 39 mg
  • 13%
  • Sodium:
  • 72 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Beat the ricotta cheese well and add the confectioner's sugar and the cinnamon. Add the vanilla and grate the chocolate in using the coarse side of a grater. Stir in the candied lemon peel and mix. Chill until ready to use.
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Reviews

LUCYMARILYN
26

LUCYMARILYN

10/23/2004

This recipe is GREAT as I said in my first review. Perfect cassata cake that is even better than any NYC Italian bakery I have ever tasted because it is not sickly sweet and made with fresh filling rather than bagged pre-made filling. ***BUT*** DO NOT use the chocolate for the top...I always use the whipped cream frosting (made with a teaspoon of gelatin) from this website. I have never seen nor have I had Cassata cake with chocolate frosting. The combination of this cake with that frosting is PERFECT!!! =)

athenaspike
25

athenaspike

12/21/2009

My family has been making this since I was a little girl. We use a spring form pan and line with lady fingers then the filling. Chill and serve.

JANLUKAS
22

JANLUKAS

4/10/2007

This was awesome! I made this for Easter and served on top of cake dessert shells. I changed the recipe a little bit, instead of chocolate squares I used mini semi sweet pieces. My big Italian family couldn't get enough of this.

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