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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.
  • Total Time
    Prep: 15 min. Bake: 1 hour + chilling
  • Makes
    16-20 servings

Ingredients

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

Directions

  • In a large bowl, combine the eggs, ricotta cheese, sugar and lemon zest; 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 13x9-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.
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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