Cassola (Italian Cheesecake)
Lorenza grew up in Milan eating ricotta cheesecake around Hanukkah, but it’s most often thought of as a treat from Rome, where it’s customarily served for Shavuot in Jewish homes and on Christmas in Catholic ones. It likely arrived in the Eternal City via Sephardi Jews who fled Sicily during the Spanish Inquisition.
The lightly sweetened cake gets its flavor and tender texture from ricotta, so use the best- quality cheese you can find. Some artisan ricottas are sold still in their draining baskets, with a bit of whey in the bottom of the container; be sure to drain the cheese for a few minutes before using in the recipe.
Preheat the oven to 350°F. Grease an 8-inch round cake pan with butter and sprinkle generously with breadcrumbs to coat the entire surface; tap to shake out any excess crumbs.
Put the raisins in a small bowl and add the Cognac and enough warm water to cover. Soak the raisins until they’re softened and have absorbed some flavor, about 20 minutes. Drain well and set aside.
In a large bowl, combine the ricotta, granulated sugar, cinnamon, lemon zest, and salt, stirring vigorously with a spoon to blend and aerate the mixture. Add the eggs one at a time, stirring to incorporate each egg before adding the next one. When the batter is nicely creamy, fold in the raisins.
Pour the batter into the prepared pan and bake until the cake is lightly puffed and browned on top and the edges are pulling away from the sides of the pan, 35 to 45 minutes. Remove from the oven and let cool on a wire rack.
Dust the top of the cassola with confectioners’ sugar, cut into slices, and serve.
Excerpted from The Jewish Holiday Table by Naama Shefi and the Jewish Food Society (Artisan Books). Copyright © 2024.
