Do you love Cheesecake? Moreover, do you love Italian Cheesecake? If you do (and even if you don’t) this lemon ricotta cake is a must try! This is not your typical cheesecake recipe. It’s a cross between a Sicilian Cassata and Ricotta Cheesecake. Both are Italian desserts and are made with hints of citrus and ricotta cheese.
I wish I could tell you that this is some secret family recipe passed down from generation to generation, but I actually came up with this cake by accident. Some of the ingredients may surprise you, but I think if you try it you’ll agree this is a definite winner!
Initially, I had this idea to make doughnuts with lemon cake mix and ricotta cheese. I developed a recipe based on some ingredients and measurements from the cake mix box, a doughnut cake recipe, and an Italian cheesecake recipe. After making the first batch it was evident that the recipe I developed did not make the doughnut I had expected. Feeling a little disappointed with the outcome I decided I should make something else with the batter. Since the ingredients and flavors were reminiscent of both cassata and Italian cheesecake I decided to bake a Lemon Ricotta Cake.
Unsure how this would turn out, I still greased my springform pan, poured in the remaining cake batter and then placed the pan in the oven (middle rack). After an hour I removed the pan from the oven. It looked amazing, but I was still cautiously optimistic. I let it stand a few moments and then without hesitation released the sides of the pan.
Voila, it was a beauty, but I still wondered how it would it taste. After refrigerating for a few hours I cut myself a piece. I was pleasantly surprised.
This cake was moist and delicious! Having enhanced the original lemon cake mix a bit I think this is a cake even “Betty” would serve. Happy baking and enjoy!
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