Lemon Ricotta Cheesecake Squares |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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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:
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:
1. In a large bowl, combine the eggs, ricotta cheese, sugar and lemon peel; set aside.
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 13-in. x 9-in. baking pan. Carefully spoon ricotta mixture on top of cake batter.
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. Yield: 16-20 servings.
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