I recently saw a scrumtuous looking cassata-style cheesecake recipe in Chatelaine magazine (not listed yet on the web, but probably will be next month). It reminded me of a Sicilian Cassata I used to make years ago – the recipe was from the Italy volume of the Time Life Series, I’ve written about before. That recipe had layers of pound cake and a ricotta cheese filling with nuts and candied fruit plus whipped cream and orange flavored liqueur with an amazing chocolate frosting. The recipe in the magazine is a lot less damaging to one’s waistline, but still over the top for anyone on the South Beach Diet. So I decided to transform it to one I could eat today (meaning South Beach phase two). Here’s my crustless version….
If anyone is really interested in the original cassata, I'll be happy to share the recipe from the book, but I won't be making it any time soon for us - waaaay too tempting!