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Lemon Ricotta Cheesecake Squares

SUBMITTED BY: Mrs. Glenn Holcomb

"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."

RECIPE RATING:

Read Reviews (5)

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PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 pounds ricotta cheese
3/4 cup sugar
3 eggs, slightly beaten
1 tablespoon grated lemon rind
1 (18.25 ounce) package pudding-style lemon cake mix
1/4 cup fresh lemon juice
confectioners' sugar

DIRECTIONS

Combine ricotta, sugar, eggs and lemon rind; set aside. In another bowl, mix cake mix according to package directions, substituting lemon juice for 1/4 cup of the water called for. Pour batter into greased and floured 13-in.x 9-in. x 2-in. baking pan; spoon ricotta mixture carefully on top. Bake at 350 degrees F for 60-65 minutes or until lightly browned. Cool cake. Store in refrigerator 4 hours before serving. Sift confectioners' sugar over top before cutting into squares. Serve chilled; refrigerate leftovers.

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REVIEWS

Reviewed on Dec. 14, 2007 by AFMeyer

Not usually a ricotta fan, I was worried that this dessert would scream ricotta (I happened to... MORE

Reviewed on Jun. 13, 2007 by WILDFLOWERS

Very simple to make! Didn't change a thing and they turned out perfect--- simply delicious! MORE

Reviewed on Jun. 15, 2008 by CRAZY4SUSHI

This did not go over well at all. Way to heavy and mushy. Out of 20 people I only heard one... MORE

Reviewed on Feb. 2, 2008 by GEFOX3

these were ok. I like a stronger lemon flavor they were very mild. The texture was just ok also. MORE