Ricotta Cheese Cake

Ricotta Cheese Cake

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"It's a wonderful, easy, light cheese filled cake... but not a cheesecake!"
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1 h 10 m servings 168 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 186 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 71 Ratings

Most helpful positive review

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, ...

Most helpful critical review

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

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, ...

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 t...

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...

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 ou...

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). ...

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 tim...

I made this using a lemon cake mix, and almond flavoring instead of vanilla. I also threw in some drained maraschino cherries and slivered almonds. Otherwise, I followed the recipe. I found t...

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! ...

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