cassata-cake-ricotta-cheese-filling

Cassata Cake Ricotta Cheese Filling

6 Reviews Add a Pic
Kevin Ryan
Recipe by  Kevin Ryan

“Creamy rich ricotta cheese filling.”

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Ingredients

Adjust Servings

Original recipe yields 4 1/2 cups

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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 (6)

Rate This Recipe
LUCYMARILYN
26

LUCYMARILYN

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
24

athenaspike

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

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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Nutrition

Amount Per Serving (12 total)

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

Based on a 2,000 calorie diet

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