Cassola is traditionally a Jewish dessert, but because the main ingredient is fresh ricotta cheese it is also a traditional cheesecake served in Italy. Simple, sweet and delicious as all Italian dishes are, this one only has 5 ingredients and is easy for even the novice cook to whip up. The trick to its’ delcious consistency is using fresh ricotta, not ricotta that has been made in a large processing plant. Fresh ricotta is creamy, and smooth, and almost nothing like it’s factory made version.
*2 pounds fresh ricotta cheese
*5 whole eggs
*1 1/3 cups sugar
* grated zest of one fresh lemon
*1/2 fresh vanilla bean, ground
Preheat oven to 350 degrees. Place riocotta cheese i na food processor and belnd with a steel balde until smooth. In another bowl, place in eggs, sugar, ground vanilla bean, graed lemon zest. Beat until smooth and creamy mixture. Place into ricotta 9already in food processor) about 2 tablesponns at a time.
Butter the bottom of 9 1/2 inch springform pan, then ocntinue ot line with parchment paper. Pour in mixture and place into the oven. Bake for 30-40 minutes. When finished the outeredges will be firm but inside will be a bit soft and will not be firm. Turn off oven when done and continue to leave in oven for 15 minutes. Open oven door and let cool for 15 minutes in oven. This dessert can be eaten warm or cool.