Taste of Home
Lemon Ricotta Cheesecake Squares
TOTAL TIME: Prep: 15 min. Bake: 1 hour + chilling
YIELD: 16-20 servings.
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.
Ingredients
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3 large eggs, lightly beaten
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2 cartons (15 ounces each) ricotta cheese
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3/4 cup sugar
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2 teaspoons grated lemon zest
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CAKE:
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1 package lemon cake mix (regular size)
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1 cup water
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1/3 cup vegetable oil
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1/4 cup lemon juice
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3 large eggs
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2 teaspoons confectioners' sugar
Directions
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1.
In a large bowl, combine the eggs, ricotta cheese, sugar and lemon zest; set aside.
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2.
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 13x9-in. baking pan. Carefully spoon ricotta mixture on top of cake batter.
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3.
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.
Nutrition Facts
1 piece: 221 calories, 9g fat (3g saturated fat), 72mg cholesterol, 209mg sodium, 30g carbohydrate (20g sugars, 1g fiber), 5g protein.
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