Ingredients and Weight:
- 2 pounds (907g) cream cheese, softened
- 1 pound (454g) ricotta cheese
- 1/2 cup (120ml) lemon juice
- Zest of 1 lemon
- 3/4 cup (170g) sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 package (2 crusts) white cake mix for baking
Preparation Time:
- Preparation Time: 2 hours (includes baking time)
- Cooking Time: 45 minutes at 325°F (160°C)
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 325°F (160°C).
- In a large bowl, combine the cream cheese, ricotta cheese, lemon juice, lemon zest, sugar, eggs, and vanilla extract until well blended.
- Prepare the white cake mix according to package directions and press half of the mixture into the bottom of a springform pan.
- Top with the cheesecake filling and smooth the surface.
- Place in the preheated oven and bake for 45 minutes or until the center is almost set.
- Remove from the oven and let cool before refrigerating for at least 2 hours.
- Garnish with fresh fruit or a lemon glaze before serving.
Nutritional Information:
- Calories: Approx. 450 per slice (based on 8 slices)
- Fat: 30g
- Carbohydrates: 45g
- Protein: 15g
Dish Characteristics:
- Rich and creamy cheesecake with a lemony tangy flavor.
- The combination of ricotta and cream cheese gives the cheesecake a unique texture.
- The white cake mix crust provides a light and crispy base for the creamy filling.
User Comments:
- "This cheesecake was amazing! The lemon flavor was perfect and not too overpowering."
- "The texture of the cheesecake was so smooth and creamy, definitely a hit with my family."
- "I loved the combination of flavors. The white cake mix crust added a unique touch."
Special Precautions and Tips:
- Be sure to use softened cream cheese for easier mixing.
- Do not overbake the cheesecake, or it will become dry and crumbly.
- Let the cheesecake cool completely before refrigerating, or it may collapse.
- This cheesecake is high in fat and calories, so it's best enjoyed in moderation.
