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Easy Lemon Ricotta Cheesecake Squares

Easy Lemon Ricotta Cheesecake Squares

3 eggs, lightly beaten
2 cartons (15 ounces each) ricotta cheese
3/4 cup sugar
2 teaspoons grated lemon peel

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 eggs, ricotta cheese, sugar, and lemon peel; set aside.
In another large bowl, combine 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-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 one hour. Refrigerate overnight. Dust with confectioners’ sugar; cut into squares. Refrigerate leftovers. Yield: 16-20 servings.

2 Responses

  1. I can’t wait to try making these with the girls on Father’s Day. Ken loves marshmallows and we love to cook as a family.

    by Buckleys Bounty on Jun 2, 2014 at 4:14 am

  2. nice desert looks lite. and great tasting. will try out. thanks….scott

    by scott failing on Feb 27, 2014 at 7:21 am

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