MOM’S RICOTTA CHEESECAKE (compare to magic cake)

Mom has passed away but her recipes live on through me.  This recipe dates back to the 1960’s before magic cakes were born, then given a name.  I knew you will enjoy this as much as my family.

If you will notice on all my recipes, they are short and sweet.  This gives you access right away.  Enjoy.

Bake at 300° for approx. 1 hour (glass)          Bake at 325° for approx. 1 hour (dark pan)

RECIPE:      

1 box yellow or lemon pudding cake mix.  Use all ingredients listed on box, as directed in mixer. When the batter is ready.  Grease a 9 x 13 glass pan.  pour into glass pan.

NEXT IN A CLEAN MIXING BOWL BEAT THE FOLLOWING INGREDIENTS FIRST ON LOW THEN ON MEDIUM FOR 3 MINUTES.

4 whole eggs

3/4 cup granulated sugar

2# whole milk ricotta (a must)

1/2 t. pure vanilla or lemon extract

I usually use milk chocolate or dark chocolate frosting.  But I didn’t have a can on hand.  So, I just crushed some chocolate and used a shaker to disperse.

Beat all ingredients until real smooth, starting on low and end up around a medium high setting.  Pour evenly over cake.  Because it’d heavier then the cake and it will all find their way to the bottom as its baking..

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