- 2 pounds ricotta cheese
- 3/4 cup sugar
- 3 eggs, slightly beaten
- Grated rind of 1-2 lemons
- 1 lemon cake mix (pudding style)
- 1/4 cup fresh lemon juice
- Confectioners' sugar
- Combine ricotta, sugar, eggs and lemon rind; set aside. In another bowl, mix cake mix according to package directions, substituting lemon juice for 1/4 cup of the water called for. Pour batter into greased and floured 13-in. x 9-in. baking pan; spoon ricotta mixture carefully on top. Bake at 350° for 60-65 minutes or until lightly browned. Cool cake. Store in refrigerator 4 hours before serving. Sift confectioners' sugar over top before cutting into squares. Serve chilled; refrigerate leftovers. Yield: 16-20 servings.
Reviews forLemon Ricotta Cheesecake Squares
"I had made this recipe about 3-1/2 months back! I found this to be an unusual recipe! The cake based on at least all of these reviews WAS very light AND refreshing! The ricotta filling certainly makes this unique!"
"This was quite good. Maybe one needs to like ricotta ...I love it. Thanks."