- 1 box yellow cake mix (as well as the ingredients listed on the back for this box)
- 2 pounds of ricotta
- 4 eggs
- 1 cup of sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
I was actually given this recipe by a close Korean friend who got this recipe from her husband’s Italian family. It is very easy to put together, and very good. I love baking, it’s probably the engineer in me, because in baking most recipes have to be very precise. There is not much to play around with, although we will be trying to incorporate cheese in some of my favorite recipes. This should be one of the more interesting sections of our blog, but for our first dessert entry we will stick to a simple ricotta cheesecake.
It’s not a typical cheesecake. It is really more like a cake so the first thing you want to do is preheat your oven to 350.
Grease a rectangular cake pan
In a mixer mix in the ricotta cheese, eggs, sugar, vanilla and cinnamon for about 2 min on medium speed. Mike didn’t have a hand mixer or even a whisk, so I used a fork and elbow grease for mixing both the cake and the ricotta and it came out just fine.
Here is the cool part of the recipe. You want to pour the cake mixture first into the pan. Making sure it is all even, next you want to carefully pour the ricotta mixture on top of the cake mixture. I like to use a ladle and slowly and evenly top the cake mixture. You then put it in the oven and as it cooks, the ricotta part will sink, and the cake part will rise. Bake for about an hour until it is golden and crackly on top and a toothpick comes out clean. Cool, garnish with powdered sugar if you wish and enjoy!