From Taste of Home
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 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
Directions
- 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. Yield: 16-20 servings.
Nutritional Facts
1 piece: 221 calories, 9g fat (3g saturated fat), 72mg cholesterol, 209mg sodium, 30g carbohydrate (20g sugars, 1g fiber), 5g protein.
