Italian Easter Cassata

Cassata is an Easter Italian Cheesecake.

This is my mom's recipe the late Margaret Ann Fanelli Colenzo.

You're in for a real traditional Italian creamy ricotta-filled cheesecake that is bursting with cherries and chocolate!

Cassata siciliana is a traditional sweet from Sicily, Italy. Mom was from Bari, Italy, and this is her version.

There are over 10 different varieties of cassata in Italy.

The cake is believed to have originated in or around Palermo, where sheep’s milk ricotta, pistachios, and citrus were prevalent.

The Italian cheesecake is moistened with ricotta cheese baked into a delicious crust that has fruits and chocolate in it.

It's a tradition in our family to make this cheesecake every Easter; everyone looks forward to it.

You may also like to try our Italian Easter Dessert Roundup of recipes we make traditionally every year.

Over the years, we preferred it without some of the traditional candied fruits in it called citron, which is an ingredient used in many bakery versions.

Italian Red Raspberry Swirl Ricotta Cheesecake

This is a twist on the popular American version of cheesecake as an Italian cheesecake is made of Ricotta Cheese, which makes it light and fluffy.

Although most Italian-style ricotta cheesecakes are crustless, this one is with a favorite cookie crust that compliments this delicious cheesecake.

The fresh red raspberry topping makes a smashing hit presentation when served to family, and friends at any dinner party or gathering.

Italian cheesecake is beaten with eggs, ricotta, sugar, and just the right amount of sugar.

We also prefer to use a water bath to make the filling steam as it cooks together perfectly.

You may also like to try out Nutella Ricotta Frangelico Cheesecake, it's another family favorite like this one.

Although we used a raspberry topping, other suggestions below can be made to substitute if it's not your favorite fruit topping.

Scroll down to our recipe card for the complete printable easy step-by-step recipe.