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Ricotta Cheese Cake

B

BostonsJ

Guest
#1
This is delicious not like a wet cheese at all.

Spray a round spring form pan with Pam. You can also use a 9" square pan.


Make a yellow cake mix exactly as printed on the package. Stay away from the ones with pudding in them if you can. Pour into pan and set aside.

Combine 2 lbs of Ricotta Cheese, 4 eggs, 3/4 sugar and 1 tsp. vanilla. If you are using true vanilla only use 3/4 teaspoon.

Take the ricotta mixture and spoon it evenly over the unbaked cake mixture.

Bake at 350 degrees for about 1 hour or or until the cake is light brown and a toothpick comes out clean. Don't fret this cake takes time to cook just keep checking it.

Remove from oven, place on rack to cool. When cool move to a plate and place in fridge for several hours. Slice and serve with blueberry pie filling topping drizzeled over the top.
 
K

Karry

Guest
#2
That sounds so good and EASY. Just to be sure: it's 3/4 CUP of sugar? =eek Also, I DETEST blueberries. Would this be just as good with the cherry pie filling on top?
 
B

BostonsJ

Guest
#3
Yup it is 3/4 cup of sugar. I use blueberries or cherries. I even used the crushed sweetened pineapple once mostly drained and it was great!
 
B

Beryl

Guest
#4
Ooooh...now this sounds delish and right up my alley.....easy peasy too! I think it would be so wonderful with almost any type of fruit...especially fresh fruit as opposed to pie filling!!