Ricotta Cheese Cake

Ricotta Cheese Cake

58 Reviews 13 Pics
  • Prep

    20 m
  • Cook

    50 m
  • Ready In

    1 h 10 m
Recipe by  GINGEE

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

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Adjust Servings

Original recipe yields 1 - 9x13 inch cake



  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 (58)

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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!



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.

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Amount Per Serving (24 total)

  • Calories
  • 168 cal
  • 8%
  • Fat
  • 5.4 g
  • 8%
  • Carbs
  • 25.2 g
  • 8%
  • Protein
  • 5 g
  • 10%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 186 mg
  • 7%

Based on a 2,000 calorie diet



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Blueberry Cream Cheese Pound Cake II


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Ricotta Cake