Classic Cassata Upgraded with a Cheesecake Layer

Indulge in this luxurious twist on the classic Cassata, featuring layers of vanilla sponge, mango ice cream, strawberry ice cream, and a rich cheesecake layer. Topped with roasted nuts, this dessert is a delightful combination of creamy, fruity, and nutty flavors.

Ingredients:

Vanilla Sponge:

¼ cup yogurt or curd

2 tbsp oil

½ tsp vanilla extract

3 tbsp sugar

⅓ cup all-purpose flour

¼ tsp baking powder

⅛ tsp baking soda 

 

Simple Syrup:

 1 1/2 tbsp sugar

3 tbsp water

3-4 drops lemon juice 

 

Ice Cream:

500 grams mango ice cream

500 grams strawberry ice cream 

 

Vanilla Cheesecake:

¾ cup cream cheese

¼ cup icing sugar

½ cup whipped cream

½ tsp vanilla extract 

 

Roasted Nuts:

1 tbsp cashews, slivered

1 tbsp almonds, slivered

1 tbsp pistachios, slivered 

 

Instructions:

 Vanilla Sponge:

Preheat the oven to 180°C. Grease and line an 8x4 inch loaf tin.

In a bowl, beat together the sugar, yogurt, oil, and vanilla extract until combined.

Sieve the flour, baking powder, and baking soda into the wet ingredients. Fold to mix evenly.

Pour the batter into the prepared tin and bake for 20-22 minutes. Let the sponge cool completely.

For the simple syrup, heat the water and sugar until the sugar dissolves. Add lemon juice.

Soak the cooled sponge with the simple syrup.

 

 Vanilla Cheesecake:

Beat the cream cheese and icing sugar until smooth.

Gently fold in the whipped cream and vanilla extract. Refrigerate until needed.

 

 Roasted Nuts:

Dry roast the cashews, almonds, and pistachios in a saucepan until browned. Set aside.

 

 Assembly:

Line an 8x4 inch loaf tin with foil, leaving overhangs to help lift out the dessert later.

Layer the soaked vanilla sponge at the bottom of the tin.

Spread the mango ice cream evenly over the sponge layer, followed by the strawberry ice cream.

Add the chilled cheesecake mixture on top of the ice cream layers.

Sprinkle the roasted nuts over the cheesecake layer.

Cover with foil and freeze for at least 6 hours or overnight.

 

 To Serve:

Remove the cassata from the tin using the foil overhangs.

Slice and serve immediately, enjoying the beautiful layers and flavors!

 

 

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