NO-BAKE CASSATA ICE CREAM CHEESECAKE, creamy and delicious cold cake with ricotta and candied fruit, perfect idea for Sunday, dessert after lunch or dinner.
The cassata cheesecake, is very good, a truly delicious no-bake dessert that is prepared in a short time, great after lunch or dinner, perfect if you like cold ricotta cakes.
The recipe for preparing the cassata cheesecake is quite simple, unlike the typical Sicilian cake, the base is with cookies instead of sponge cake, the filling has been enriched with cream to avoid a dessert that tastes like ice.
The fat from the cream gives greater creaminess, ricotta being made from milk with few fats freezes and when it melts, it loses flavor and body.
Anyhow, this cold cake is a kind of truly delicious ice cream with candied fruit and then enriched with chopped pistachios and candied cherries.
Follow me in the kitchen today there is cassata ice cream cheesecake!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8-10
- Cuisine: Italian
Ingredients
- 1.5 cups dry biscuits
- 5 tbsp butter
- 2.2 lbs ricotta
- 2 cups heavy cream, 35% fat
- 1/3 cup candied fruit
- 1/2 cup sugar
- 1/3 cup chopped pistachios
- 1/3 cup candied cherries
Preparation
Drain the ricotta well in a basket or colander.
Chop the cookies in a mixer, add the butter and chop again then place them in a 20 cm cake pan and put in the freezer.
Work the ricotta with the sugar, add the candied fruit and set aside, then whip the cream with beaters and combine the two mixtures.
Pour everything over the cookie base, level well, decorate with chopped pistachios, some candied fruit, and cherries.
Put in the freezer for a couple of hours.
Bon appétit
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