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Lemon Ricotta Cheesecake Squares

 Lemon Ricotta Cheesecake Squares
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.
16-20 ServingsPrep: 15 min. Bake: 1 hour + chilling


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


  • 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.

2 of 2

Lemon Ricotta Cheesecake Squares (continued)

Directions (continued)

  • Yield: 16-20 servings.
Nutritional 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.