My Grandmother’s Ricotta Cake

Okay! Taking a break from my usual musings to share a  simple, yet delicious recipe for Italian Cheesecake, modified only slightly from my maternal grandmother’s recipe.

Prep time:  About 10 minutes
Baking time: 65 minutes


  • One box (I use Betty Crocker) cake mix (with pudding).  Original recipe called for Yellow Cake, but I make mine with Lemon Cake (that’s the modification).
  • All of ingredients called for on cake mix box (probably 3 eggs, 1 cup of water and 1/2 cup of vegetable oil).
  • Two Lbs Ricotta Cheese
  • Three eggs
  • 3/4 cup granulated sugar


Preheat oven to 350° (or temp specified on box).

Prepare cake mix per instructions on the box and pour into a greased 9×13 baking pan or dish (I use glass).

Then clean and dry the mixing bowl (or use another).

Beat Ricotta, eggs and sugar in mixing bowl until smooth.

Pour evenly into the baking pan over the cake mix.

The directions on the box will say something like 30 minutes of baking time. But for this recipe, add 30 to 35 minutes!  I usually bake my cake at 350° for 65 minutes.  It is very wet due to all of the cheese and will take much longer to bake.

Remove from oven and allow to cool.  Slice and sprinkle with powdered sugar to serve.

It’s a different type of cheesecake than the kind you’re used to, and it may be an acquired taste.  But it’s one of my favorite desserts!  I hope you like it…

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