Friday, April 2, 2010

Italian Cassata Easter Cheesecake Recipe (Mom's Version)

This is my mom's recipe the late Margaret Ann Fanelli Colenzo
She made several of these every year, and it would go so fast. A classic traditional cheesecake Italians make every year at Easter. Here is a simple recipe, but it makes allot. Since it makes so many and I am time challenged, I can't post so many pictures. Happy Easter to you and your family enjoy!
I suggest using the above throw away tins.

Hope you like this one. Thanks you always.... Happy Easter I know your looking down at us :)  We are a smaller family now, so I cut this recipe in half......

Italian Cassata (cheesecake)Recipe
24 eggs
1 - 1/2 cups sugar
3- lbs of whole milk Ricotta
1- 8oz chocolate bar grated( she always used milk chocolate Hersheys)
8- oz citron (mom always used this it's optional) I prefer this without it
1 small bottle of maraschino cherries chopped in chunky pieces
2 tablespoon pure vanilla

Mix eggs for five minutes, add sugar and vanilla, mix well. In a seperate bowl beat ricotta for a few minutes, then add chocolate mixing well. Add this mixture to the eggs mixture and fold in chopped cherries and citron. Pour into the lined crusted pans. Bake at 325 for 2 1/2 hours. If tops begin to brown too quickly drop oven temperature to 300 foil wrap around the edges to keep from cooking further.

2 - 1/2 cups flour
1/2 teaspoon cinnamon
3/4 cup milk
1 stick of butter (1/4 pound)
3/4 cups of sugar
1 tablespoon baking powder

Mix everything together, dough will be very soft, you will need to keep adding additional flour so it doesn't stick while rolling. Roll out to fit tins to fit for the bottom. Use remaining dough to make strips like tic tac toe effect on top. Brush with beaten egg wash for shiny top.
Proceed with above directions for baking time. Happy Easter from our house to your from What's Cookin' Italian Cuisine!
Printable Recipe
Post a Comment