Lemon Ricotta Cheesecake Squares Recipe

By dette

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

• CAKE:
• Ingredients
• 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 time 15mins
Cooking time 16mins

Preparation

Step 1

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.



Nutrition Facts: 1 serving (1 piece) equals 221 calories, 9 g fat (3 g saturated fat), 72 mg cholesterol, 209 mg sodium, 30 g carbohydrate, 1 g fiber, 5 g protein.