The Best Lemon Cherry Cheesecake With Ricotta
Skip the fussy, heavy cream cheese mixture for a lighter, "cloud-like" dessert that practically makes itself. This lemon cherry cheesecake layers a fluffy lemon cake base with a creamy ricotta filling and sweet, juicy cherries for a treat that’s as easy as it is beautiful. It’s my favorite dessert for a potluck because it actually tastes better after a good chill in the fridge!
Servings: 12 Servings
Ingredients
- 1 box lemon cake mix
- 32 ounces of ricotta cheese
- 4 eggs
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cans cherry pie filling
Instructions
- Preheat oven to 350. Prepare the cake according to the package directions and then pour the cake batter into a greased 9×13 baking dish.
- In a large bowl, place ricotta cheese, eggs, sugar, and vanilla. Beat with an electric mixer until well combined. Drop the cheesecake mixture by spoonfuls over the top of the cake batter, trying to distribute as evenly as possible.
- Bake cheesecake in the oven for 1 hour or until the center springs back when pressed lightly with your finger. Remove the cake from the oven and allow it to cool completely.
- Top with cherry pie filling, then cover and place in the refrigerator until thoroughly chilled. Serve cold.