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Lemon Ricotta Cheesecake Squares

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."

Rate/Review | Read Reviews (9)

Prep Time:
15 Min

Cook Time:
1 Hr

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

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.