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Lemon Ricotta Cheesecake Squares Recipe

Photo by: Taste of Home

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My family loves this dessert. The ricotta cheese layer sinks down in the cheesecake, creating a luscious, dense cake that's just bursting with lemon flavor.

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16-20 Servings
Prep: 15 min. Bake: 1 hour + chilling

Ingredients

3 eggs, lightly beaten
2 cartons (15 ounces each) ricotta cheese
3/4 cup sugar
2 teaspoons grated lemon peel
CAKE:
1 package (18-1/4 ounces) lemon cake mix
1 cup water
1/3 cup vegetable oil
1/4 cup lemon juice
3 eggs
2 teaspoons confectioners' sugar

Directions

In a large bowl, combine the eggs, ricotta cheese, sugar and lemon peel; set aside.
In a large bowl, combine the cake mix, water, oil, lemon juice and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased 13-in. x 9-in. baking pan. Carefully spoon ricotta mixture on top of cake batter.
Bake at 350° for 60-65 minutes or until lightly browned. Cool on a wire rack for 1 hour. Refrigerate overnight. Dust with confectioners' sugar; cut into squares. Refrigerate leftovers. Yield: 16-20 servings.

Nutrition Facts: 1 serving (1 piece) equals 221 calories, 9 g fat (3 g saturated fat), 72 mg cholesterol, 209 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.

Lemon Ricotta Cheesecake Squares published in Country Extra July 1990, p45

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