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Ricotta Cheese Cake
SUBMITTED BY:
GINGEE
PHOTO BY:
Shezzza
"It's a wonderful, easy, light cheese filled cake... but not a cheesecake!"
RECIPE RATING:
Read Reviews
(21)
Review/Rate This Recipe
PREP TIME
20 Min
COOK TIME
50 Min
READY IN
1 Hr 10 Min
Original recipe yield 1 - 9x13 inch cake
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (18.25 ounce) package yellow cake mix
24 ounces ricotta cheese
3/4 cup white sugar
3 eggs
1/4 teaspoon vanilla extract
1/8 cup confectioners' sugar for dusting
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
Make yellow cake mix according to package directions. Pour batter into the greased 9x13 inch pan.
Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter.
Bake at 350 degrees F (175 degrees C) for about 45 minutes. Sprinkle cake with confectioners' sugar when cool.
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REVIEWS
Reviewed on May 25, 2004 by KARMALA
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KARMALA
May 25, 2004
Absolutely delicious made with chocolate cake mix. I made one the day before yesterday and it was such a hit that I made another one to take to a potluck last night. It got rave reviews!
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12 users found this review helpful
Absolutely delicious made with chocolate cake mix. I made one the day before yesterday and it...
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Reviewed on Dec. 20, 2006 by
FARAWAY420
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FARAWAY420
Dec. 20, 2006
I've made this cake my entire life (being as my grandmother taught me!) and I just have a few suggestions. Try adding a few ounces of cream cheese (we use 4-5) into the cheese mixture. Also, we use Almond extract. My grandmother would use vanila as a substitute, but almond gives it a really nice flavor. Then, try topping it with cherry or blueberry pie filling. Yum yum. I'm eating some right now!
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10 users found this review helpful
I've made this cake my entire life (being as my grandmother taught me!) and I just have a few...
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Reviewed on Jan. 6, 2005 by EASTERNCOOK
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EASTERNCOOK
Jan. 6, 2005
I have made this recipe before the same as written EXCEPT using (4) medium eggs and NO sugar in the ricotta mixture. I'm curious as to what the extra sugar/carbs does for the recipe? I don't think the sugar is needed at all.
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9 users found this review helpful
I have made this recipe before the same as written EXCEPT using (4) medium eggs and NO sugar...
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Reviewed on Oct. 12, 2004 by
family of five
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family of five
Oct. 12, 2004
This was simple and delicious. All age groups in my house loved it. (3yrs.-55 yrs.) It did take a lot longer to bake then what the recipe stated. So be aware of that if you are in a specific time frame to get it done.
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9 users found this review helpful
This was simple and delicious. All age groups in my house loved it. (3yrs.-55 yrs.) It did...
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Reviewed on Dec. 22, 2003 by BUENOTA50
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BUENOTA50
Dec. 22, 2003
Good and not to sweet
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8 users found this review helpful
Good and not to sweet
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Reviewed on Apr. 12, 2007 by
ozfiz
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ozfiz
Apr. 12, 2007
This was a huge hit!!!! It was so delicious. I did make some major changes. I used a lemon cake mix, split into 2 springform pans, put microwave lemon curd (from this site) in the middle, sifted powder sugar and shaved some chocolate over! See my pictures for the final product :) I will be making this again and again, beautiful presentation and insanely addictively delicious!
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4 users found this review helpful
This was a huge hit!!!! It was so delicious. I did make some major changes. I used a lemon...
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Reviewed on Jul. 22, 2007 by
Shezzza
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Shezzza
Jul. 22, 2007
I used a yellow cake mix with chocolate swirl prepared according to the box directions. Then because the Ricotta mixture reminded me of cannoli filling I cut the sugar down to 1/2 a cup, left out one egg, added two teaspoons of vanilla extract instead of what the recipe calls for and added about a cup of chocolate chips. The flavors all really work together. I posted picture of my creation.
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3 users found this review helpful
I used a yellow cake mix with chocolate swirl prepared according to the box directions. Then...
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Reviewed on Nov. 13, 2006 by lindish
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lindish
Nov. 13, 2006
Try this recipe with marble cake mix.
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3 users found this review helpful
Try this recipe with marble cake mix.
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Reviewed on Oct. 26, 2006 by COLLEEN9
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COLLEEN9
Oct. 26, 2006
Great recipe. This is basically the same one my Mom has made for years, with the recipe coming from her friend Barbara T (who is married to a man who emigrated to the USA from Italy as a teen). Barbara has great Italian food recipes from his family... The ricotta makes this cake very dense and moist. In our family it is always served cold with whipped cream or Cool Whip and sugared strawberries on top. It's sort of an Italian pound cake...
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3 users found this review helpful
Great recipe. This is basically the same one my Mom has made for years, with the recipe coming...
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Reviewed on Apr. 14, 2008 by veggiemom
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veggiemom
Apr. 14, 2008
Made this as listed except added almond extract and my family loved it! I made a blueberry topping for those who like fruit on their cake, which was a nice combination. Thanks for the ideas! It was a wonderful way to use the enormous tub of ricotta I had left :-)
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2 users found this review helpful
Made this as listed except added almond extract and my family loved it! I made a blueberry...
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