Ricotta Cheese Cake Recipe - Allrecipes.com
Ricotta Cheese Cake Recipe
  • READY IN ABOUT hrs

Ricotta Cheese Cake

Recipe by  

"It's a wonderful, easy, light cheese filled cake... but not a cheesecake!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch cake Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  2. Make yellow cake mix according to package directions. Pour batter into the greased 9x13 inch pan.
  3. Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter.
  4. Bake at 350 degrees F (175 degrees C) for about 45 minutes. Sprinkle cake with confectioners' sugar when cool.
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Reviews More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Sep 30, 2009

Not very flavorfull,no one in my family of 5 much cared for it.

 
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!

 
Jan 06, 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.

 
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!

 
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.

 
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...

 
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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Nutrition

  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 25.2 g
  • 8%
  • Cholesterol
  • 36 mg
  • 12%
  • Fat
  • 5.4 g
  • 8%
  • Fiber
  • 0.2 g
  • < 1%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 186 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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