Magic Lemon Cherry Cheesecake*
By srumbel
Today I’m sharing a fun little recipe with you with a bit of cooking “Magic” involved. This delicious cheesecake starts out with the cake on the bottom and cheesecake layer on top but they switch places during the cooking. A lemon cake mix is an excellent complement to the light cheesecake layer and cherry pie filling tops it all off to perfection. I love that this is a refrigerator cake and a lighter tasting dessert, not overly sweet but just enough, with a flavor that promises Spring is coming!
from southernplate.com
Ingredients
- 1 box 1 box lemon cake mix, prepared according to directions (I usually get Duncan Hines, but any brand will do)
- 32 ounces 32 ounces Ricotta Cheese
- 4 4 eggs
- 1 cup 1 cup sugar
- 1 teaspoon 1 teaspoon vanilla
- 2 cans 2 cans good quality cherry pie filling (I usually grab Comstock brand)
Preparation
Step 1
Preheat oven to 350. Pour prepared cake batter into a greased 9x13 baking dish.
In a large mixing bowl place ricotta, eggs, sugar, and vanilla. Beat with an electric mixer until well combined. Drop this by spoonfuls over the top of the cake batter, trying to distribute as evenly as possible.
Place cake in oven for 1 hour, or until center springs back when pressed lightly with your finger. Remove cake from oven and allow to cool completely. Top with cherry pie filling. Then, cover and place in the refrigerator until thoroughly chilled. Serve cold.
Notes
Note: With the topping this will just barely fit in a standard anchor hocking 9x13 pan. If you have one that is a little deeper you may want to use it but definitely don't use one that is a bit more shallow than the average pan. This dessert is not really super sweet, but just right.