Name: Italian Easter Cassata
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Cuisine: Italian
Ingredients: Filling:; 6 eggs; 3/4 cup of sugar; 1-15-ounce container of whole milk Ricotta; 8 ounces chocolate bar grated( she always used milk chocolate Hersheys); 8 ounces of candied citron (mom always used this it's optional) I prefer this without it; 1/2 a jar of maraschino cherries chopped in chunky pieces blotted dry with paper towels; 1 tablespoon pure vanilla; Mix all ingredients (except cherries and chocolate)together then fold in the cherries and chocolate and set aside.; For the Crust:; Note For Crust: double the recipe for a lattice dough top and make thin strips; 2-1/2 cups flour; 1/2 teaspoon cinnamon; 3/4 cup milk; 1 stick of butter ( equal to a 1/2 cup); 3/4 cups of sugar; 1 tablespoon baking powder; Note: this recipe can easily be doubled. This will make 2 - 9 x 9 thinly rolled out dough with a lattice crust. We like a thicker dough so I doubled the dough recipe. We use disposable square pans.

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.

Cassata for Easter cut into wedges on an elegant plate

Why You Will Love Mom's Cassata Recipe

Rich, creamy ricotta filling that’s lightly sweetened with cherry and chocolate
A beautiful balance of texture, flaky crust + smooth interior
Easy to customize with Italian Regional and family variations
Perfect make-ahead dessert for holidays
Elegant enough for guests, simple enough for home bakers
Easter Holiday traditions that will be remembered for a lifetime of generations

making cassata for Easter collage step by step

Cassata Crust Tips(Perfect Every Time)

Use a sweet pastry dough (pasta frolla) for authentic flavor. Chill the dough before rolling to prevent shrinking. Roll evenly for consistent baking.
Add a touch of lemon zest for brightness.
Lattice vs. Full Crust Lattice Top: Beautiful presentation. Allows filling to peek through. Slightly crispier texture
Full Top Crust: Traditional in many regions. Keeps filling extra moist. Can be dusted with powdered sugar for a rustic finish

cherries and chocolate in a ricotta filling for cassata

Cassata Tips and Serving Ideas

The recipe makes 2 9x 9 square pans, and I double the crust recipe for a thicker top
This recipe can be doubled to make 4 or larger cassata cheesecakes
I prefer a thicker crust, so double the recipe for the crust.
The egg wash makes a beautiful sheen on top of the pie, so don't forget to brush the top
Spray your tins generously for easy removal, or whatever baking pans you use, or line with parchment paper.
Citron was not a favorite but an ingredient often used in cheesecake, so I left it optional.
Don't stir the batter after the cherries are added, or the whole batter will turn pink. Fold gently.
This version, which is very moist and delicious, is from Mom's Region of Bari, Italy
Cassata needs to be kept refrigerated.
Cassata will freeze well, just defrost in the refrigerator overnight
Dust with powdered sugar just before serving
Serve chilled or at room temperature
Pair with: Espresso or cappuccino
Sweet dessert wine like Vin Santo
Garnish with: Candied orange peel, Fresh berries
Slice into wedges for an elegant presentation

Regional Variations and Mix-ins

Sicily: (Traditional & Most Famous) Uses sheep’s milk ricotta, filled with candied citrus peel and chocolate chips. Often enclosed in pastry (Cassata al Forno) or made with sponge cake. Decorated versions include marzipan and icing
Naples: (Neapolitan Style) Similar to pastiera in texture May include wheat berries or orange blossom water. More rustic, less decorative
Calabria: adds cinnamon or liqueurs like Strega. Uses local ricotta, and sometimes dried
fruits
Puglia: Simpler filling, often less sweet. May skip candied fruit entirely
Rome & Central Italy: More pie-like structure, focus on ricotta and citrus zest, often baked with a full top crust.

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Italian Cheesecake

No matter what Region in Italy, ricotta cheesecake is made in many different ways; you can adapt the recipe to however you prefer or your family likes the filling.

Some use only citron, lemon zest, or all chocolate. Mom's way was with the maraschino cherries and chocolate, and still, after all these years that have passed, our favorite Easter memory is of her cassata.

Check out the recipe; there is no right or wrong. The filling is a basic tool and guide that will be a great addition to your Easter Italian Dinner, Buona Pasqua.