Cassatta is a traditional Italian ricotta cheese pie that has many variations. Ours was given to us by a friend of Paradise Fruit Company, and has been a part of her family for four generations. It uses candied orange peel, grated orange peel, chocolate chips and a splash of amaretto to give it her personal touch.We love this creamy and flavorful pie, and hope it will become a tradition in your household.
Mix ricotta and flour together by hand. Add the sugar, flour, salt, vanilla and amaretto and mix on medium speed. Mix in the eggs one at a time, carefully do not overbeat the egg mixture. Fold in the chocolate chips, grated orange peel candied orange peel.
Pour into the 12 inch cooled springform pan with the shortbread crust. Place a broiler pan with ¾ to 1 inch water in the 350 oven. Set the springform pan in the broiler pan and bake for 1 ¼ hours. Insert a toothpick in the center, if there is still wet filling on toothpick bake another 5 minutes. Cool on a baking rack for 1.5 to 2 hours or until completely cool. Refrigerate for at least 4-6 hours, serve chilled. Garnish with fresh orange peel for decoration.
Note – wrap the bottom part of springform pan with foil to prevent any water seeping into the bottom of the springform pan.
SERVES: Approx 12 slices
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