Recipe by GINGEE
"It's a wonderful, easy, light cheese filled cake... but not a cheesecake!"
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1 (18.25 ounce) package
yellow cake mix
confectioners' sugar for dusting
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!
Not very flavorfull,no one in my family of 5 much cared for it.
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!
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.
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!
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.
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...
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Ricotta Cheese Cake
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 48
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