Magic Cheese Cake
This is not a new recipe by my mother's version of a very old and popular cake. The magic is when it bakes, the layers switch. The cake cooks to the top and the cheesecake sinks to the bottom. Don't know why this happens but it just makes it fun. I highly recommend fresh berries for the side.
Magic Cheese Cake
This is not a new recipe by my mother's version of a very old and popular cake. The magic is when it bakes, the layers switch. The cake cooks to the top and the cheesecake sinks to the bottom. Don't know why this happens but it just makes it fun. I highly recommend fresh berries for the side.
Cooking Instructions
- 1
Mix cake mix according to package directions adding in the extra flour, vanilla and lemon zest. Set aside.
- 2
In a large mixing bowl beat ricotta cheese with sugar.
- 3
Beat in eggs one at a time incorporating each egg before adding the next.
- 4
Gently mix in vanilla until incorporated.
- 5
Into a 9"x13" baking dish that has been greased and floured, pour in the cake mix.
- 6
Gently spoon ricotta mixture over top of cake mix. DO NOT MIX THESE TWO LAYERS.
- 7
Bake in a preheated 350°F fahrenheit oven for 50 - 60 minutes. Toothpick inserted into center should come out clean.
- 8
Cool for one hour and sprinkle powdered sugar over entire top.
- 9
Fresh fruit and whipped cream make a perfect accompaniment to this cake. Cake must be refrigerated to store. You may enjoy it warm or chilled.
- 10
Recipe by taylor68too.
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