Lemon Ricotta Cheesecake Squares

By brandyc

Ingredients

• CAKE:
• 3 eggs, lightly beaten
• 2 cartons (15 ounces each) ricotta cheese
• 3/4 cup sugar
• 2 teaspoons grated lemon peel
• 1 package (18-1/4 ounces) lemon cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 1/4 cup lemon juice
• 3 eggs
• 2 teaspoons confectioners' sugar

Details

Servings 16

Preparation

Step 1

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.