Italian Ricotta Cake

Italian Ricotta Cake

For special occasions, try this Italian twist to traditional cheesecake.


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Serves: 16 person(s) Change

Preparation Time: 20 mins
Cooking Time: 1 hr

Yield: 16 x slices

Diabetes-Friendly Recipe Low-Carb Recipe High-Calcium Recipe


  • 2 lb part-skim ricotta cheese (32 oz)
  • 3 eggs
  • 3/4 cup granulated sugar
  • 1 tsp vanilla
  • 1 (18 oz) package yellow cake mix
  • 2 Tbsp confectioners sugar (or powdered sugar, for topping)


In large bowl, on low speed, mix ricotta cheese, eggs, granulated sugar, and vanilla. Set aside.

In separate mixing bowl, mix cake batter. Pour the cake batter mixture into a 13 x 9-inch greased baking pan.

Spoon the ricotta mixture on top of the cake batter until it is all used and covers the cake batter (the ricotta will settle down through the batter as the cake is baked).

Bake in a 350ºF oven for one hour and 10 minutes. Start testing it at about 55 minutes or so (time will vary depending on type of pan and oven).

When done, cool for 10 minutes. After cooling, lightly sprinkle the cake top with the confectioners sugar. Note: Do not remove from the pan. Refrigerate for at least one hour, then serve directly from the pan.


Replace yellow cake mix with your own "from scratch" recipe.

Variation is not included in the nutritional analysis.


May be made a day or two ahead.

Thanks to Kim, CalorieKing member

Nutritional Info (per serving)

CALORIES 263 cals
Kilojoules 1,097 kJ
Fat 8.1 g
Saturated Fat 3.7 g
Cholesterol 53 mg
Sodium 295 mg
Carbohydrates 38.4 g
Fiber 0.0 g
Total Sugars 25.0 g
Protein 8.7 g
Calcium 159.0 mg
Note: A dash indicates no data is available.