Cassata Cake Ricotta Cheese Filling

    20 mins

    Creamy rich ricotta cheese filling.

    8 people made this

    Serves: 12 

    • 2 1/4 cups (290g) icing sugar
    • 900g whole milk ricotta cheese
    • 1/2 teaspoon ground cinnamon
    • 1 1/2 teaspoons vanilla extract
    • 2 (30g) squares semisweet chocolate
    • 1/2 cup (70g) candied lemon peel

    Prep:20min  ›  Ready in:20min 

    1. Beat the ricotta cheese well and add the icing 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 in English (6)


    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.  -  21 Dec 2009  (Review from Allrecipes US | Canada)


    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!!! =)  -  23 Oct 2004  (Review from Allrecipes US | Canada)


    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.  -  10 Apr 2007  (Review from Allrecipes US | Canada)