Sicilian Cassata Cheesecake: A Modern Twist on a Timeless Sicilian Classic

Sicilian Cassata Cheesecake is a modern love letter to Cassata Siciliana, one of Sicily’s most iconic celebration desserts. Picture Palermo centuries ago. Arab, Norman, and Spanish cultures met at the table as much as in the streets. Sugar, citrus, almonds, and ricotta shaped Sicilian pastry. Cassata emerged as a symbol of abundance and joy.

Cassata traces its roots to Arab-ruled Sicily in the 9th century. Cooks sweetened fresh sheep’s milk ricotta with sugar and scented it with citrus. Over time, the dessert grew more elaborate. Bakers layered liqueur-soaked sponge cake with ricotta, candied fruit, and chocolate. Bright green marzipan sealed the cake. Families served cassata at Easter and major celebrations. It never played a supporting role—it stole the show.

The Soul of Cassata in a Creamy Cheesecake

Sicilian Cassata Cheesecake

Sicilian Cassata Cheesecake keeps those signature flavors but changes the structure. A buttery biscuit crust replaces sponge cake. Cream cheese softens the ricotta and adds silkiness. The finish stays clean and elegant, without heavy decoration. What remains is the heart of cassata: creamy ricotta, fragrant citrus zest, bursts of candied fruit, and a hint of dark chocolate.

This cheesecake doesn’t try to replace the original. It honors it. The dessert carries Sicilian tradition into modern kitchens with ease. Serve it at Easter, Christmas, or a family gathering. Each slice tells a story of Sicily—its history, its crossroads of cultures, and its deep love for desserts that celebrate life.

Typical Ingredients|

Sicilian Cassata Cheesecake is built around the same ingredients that define classic cassata siciliana, adapted to a cheesecake format. Together, these ingredients recreate the unmistakable flavors of Sicilian cassata while giving the dessert the creamy, elegant texture of a cheesecake. The most typical ingredients include:

Ricotta cheese – traditionally sheep’s milk, smooth and well drained
Cream cheese – added for creaminess and structure in the cheesecake version
Sugar – to sweeten the ricotta filling
Eggs – to bind and gently set the filling
Citrus zest – orange and lemon for freshness and aroma
Candied fruit – usually orange, citron, or cherry, finely chopped
Dark chocolate – chips or shavings for contrast and depth
Vanilla extract – for warmth and balance
Orange blossom water – optional but very traditional
Cinnamon – a subtle spice often used in Sicilian sweets
Butter biscuits or cookies – for the crust (digestive or graham-style)
Butter – to bind the crust
Pistachios – often used as garnish or topping

A modern twist on a timeless Sicilian classic

This dessert takes inspiration from Cassata Siciliana, the iconic Palermo cake made with ricotta, candied fruit, citrus, and chocolate. Instead of sponge cake and marzipan, this version uses a buttery biscuit crust and a smooth baked ricotta cream cheese filling, keeping all the traditional flavors but in an easier, sliceable cheesecake form.

Cassata Cheesecake
It starts in the most comforting way possible. You crush some biscuits, mix them with melted butter, and press everything into the pan until it’s snug and golden and your kitchen smells like something good is already happening. Then comes the filling, the real heart of the dessert. Ricotta takes center stage, smoothed out with cream cheese until it’s creamy and soft, lightly sweetened, and lifted with fresh citrus zest. A splash of vanilla or a whisper of orange blossom water gives it that unmistakable Sicilian perfume. And then, by hand, you fold in candied fruit and dark chocolate, little bursts of flavor that pop up when you least expect them.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chill Time 6 hours
Servings: 12 servings
Ingredients Equipment Method Notes

Ingredients
  

  • Crust

    250 g (9 oz) digestive biscuits or graham crackers, finely crushed

    120 g (½ cup) unsalted butter, melted

    1 tbsp granulated sugar (optional)

    ½ tsp ground cinnamon (optional)

  • Filling

    500 g (18 oz) whole-milk ricotta, very well drained

    250 g (9 oz) cream cheese, softened

    180 g (¾ cup) granulated sugar

    3 large eggs, room temperature

    Zest of 1 orange

    Zest of 1 lemon

    1 tsp vanilla extract

    1 tsp orange blossom water (optional but traditional)

    80 g (½ cup) mini dark chocolate chips

    80 g (½ cup) mixed candied fruit, finely diced

    Pinch of cinnamon

    Pinch of salt

  • Optional Topping

    Chopped pistachios

    Candied citrus peel

    Powdered sugar

Equipment

  • 9-inch (23 cm) springform pan
  • Hand mixer or stand mixer

Instructions
 

  1. Crust
    Preheat the oven to 325°F (160°C).
    Line the bottom of a 9-inch springform pan with parchment paper.
    In a bowl, mix the crushed biscuits with melted butter, sugar, and cinnamon until evenly moistened. Press the mixture firmly into the bottom of the pan, creating an even layer.
    Bake for 10 minutes, then remove and let cool slightly.
  2. Filling
    If the ricotta is grainy, press it through a fine sieve for a smoother texture.
    In a large bowl, beat the ricotta, cream cheese, and sugar until creamy and lump-free. Add the eggs one at a time, mixing gently after each addition.
    Stir in the orange zest, lemon zest, vanilla, orange blossom water, cinnamon, and salt. Fold in the chocolate chips and candied fruit using a spatula.
  3. Bake
    Pour the filling over the cooled crust and smooth the top.
    Place the pan in the oven and bake for 65–70 minutes, until the edges are set and the center still has a slight jiggle.
    (For the creamiest texture, place the pan in a water bath.)
    Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  4. Chill
    Remove the cheesecake from the oven and refrigerate for at least 6 hours, preferably overnight, before unmolding.

Notes

Drain the ricotta thoroughly: Excess moisture is the biggest enemy of a good cassata cheesecake. Drain ricotta overnight in the refrigerator or press it gently in a sieve lined with cheesecloth for a smoother, creamier filling.
Use full-fat ingredients: Whole-milk ricotta and full-fat cream cheese give the cheesecake its rich, authentic texture. Low-fat versions will make the filling grainy and less flavorful.
Go easy when mixing: Mix just until smooth. Overbeating adds air and can cause cracks during baking.
Add eggs one at a time: This helps the filling emulsify properly and keeps the texture velvety rather than dense.
Water bath for best results: Baking the cheesecake in a water bath helps it cook evenly and prevents cracking, especially with ricotta-based fillings.
Look for a gentle jiggle: The cheesecake is done when the edges are set and the center still slightly jiggles. It will firm up as it cools.
Cool slowly: Let the cheesecake rest in the oven with the door slightly open to avoid sudden temperature changes.
Chill overnight: The flavors, especially citrus and chocolate—develop best after 12–24 hours in the fridge.
Decorate just before serving: Add pistachios, candied fruit, or powdered sugar at the last minute to keep toppings fresh and vibrant.

Variations

Sicilian Cassata Cheesecake is wonderfully versatile, and small changes can give it a completely different personality while keeping its Sicilian soul. Here are some delicious variations to try:

No-Bake Cassata Cheesecake
Skip the oven and set the ricotta filling with gelatin. Light, creamy, and perfect for summer gatherings.

Ricotta-Only Version
Omit the cream cheese and use only well-drained sheep’s milk ricotta for a more traditional, less dense texture.

Chocolate Lover’s
Add cocoa powder to the filling or create a chocolate biscuit crust for deeper, richer flavor.

Pistachio
Swirl pistachio paste into the batter or add a thin pistachio cream layer on top for a bold Sicilian twist.

Marzipan-Topped Cassata Cheesecake
Cover the cheesecake with a thin sheet of green marzipan for a closer nod to classic cassata siciliana.

Mini Cassata Cheesecakes
Bake in individual molds or muffin tins—perfect for parties and easy serving.

Gluten-Free
Use gluten-free cookies for the crust without changing the filling.

Liqueur-Infused
Add a splash of Marsala, Amaretto, or Limoncello to the filling for extra depth and aroma.

Each variation keeps the essence of cassata while allowing you to tailor the dessert to the season, occasion, or personal taste.

Serving

Sicilian Cassata Cheesecake

Serve Sicilian Cassata Cheesecake well chilled, slicing it with a sharp knife wiped clean between cuts for neat, elegant portions. Because it is rich and creamy, thin slices are ideal. For a traditional Sicilian touch, garnish each slice with a few chopped pistachios, a piece of candied citrus peel, or a light dusting of powdered sugar just before serving. It pairs beautifully with espresso or a small glass of sweet dessert wine such as Marsala or Moscato.

This cheesecake is perfect as a holiday dessert, especially for Easter, Christmas, or special family celebrations.

Storage

Store Sicilian Cassata Cheesecake covered in the refrigerator to protect it from absorbing odors. It keeps well for up to 4 days, and the flavor often improves after the first day as the citrus and ricotta notes fully develop.

For longer storage, the cheesecake can be frozen without toppings. Wrap it tightly in plastic wrap and then in foil, or place it in an airtight container, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving. Add fresh toppings just before serving for the best texture and appearance.