Cassola..A Traditional Jewish-Italian Dessert copyright 2011 art of living,PrimaMedia,Inc/Maria Liberati Recipe
Ingredients
- Cassola
- 2 pounds freshly made ricotta cheese
- 5 whole eggs
- 1 1/3 cups sugar
- grated zest of one fresh lemon
- 1/2 fresh vanilla bean, ground
Directions
- 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, grated lemon zest. Beat until a smooth and creamy mixture. Place into ricotta (already 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 outer edges 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.
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