There’s something special about family recipes, isn’t there? They carry years of tradition, memories, and love – and that’s exactly what this Ricotta Cheese Cake recipe is for me. It’s a recipe passed down from my dear friend Lucy Policella, and it has become a favorite in my own family. This cake is not your typical cheesecake; it’s lighter, fluffier, and has a unique flavor that’s irresistible. The Ricotta cheese adds a creamy richness to the cake, while the chocolate mini morsels give it a sweet twist. And the rum? Well, that just takes it to a whole new level of deliciousness! I love this cake because it’s easy to make and always a hit at family gatherings. Plus, it’s the perfect dessert to make ahead of time, as it tastes even better the next day. So, if you’re looking for a new dessert to try, give this Ricotta Cheese Cake a shot. I promise you won’t be disappointed!
Ingredients
- 1 box white cake mix
- 1 lb. Ricotta cheese
- approximately 1/2 c. sugar (or as you like it)
- chocolate mini morsels
- rum
- 1 small whipping cream whip
- sugar to taste
Baking Instructions
- Bake cake mix as directed.
- Cool down and cut in half.
- (You can use a 9 x 13-inch pan.)
- Beat Ricotta cheese with approximately 1/2 cup of sugar.
- Add chocolate mini morsels. Sprinkle rum on bottom half and add Ricotta mixture in the middle. Top with other half of cake.
- Take whipping cream whip and add sugar to taste.
- Spread on top and sides of cake.
- Refrigerate. Best if made the day before.
Calorie: 300
Total cooking time: 1 hour
Difficulty level: Easy
The Cake Mix Chronicles: A Tale of Lucy Policella’s Ricotta Cheese Cake
The Prelude to a Baking Masterpiece
It all begins with a box of white cake mix. Now, I know what you’re thinking: “A box mix? Really?” But trust me, my fellow home chefs, this isn’t about showing off your from-scratch prowess. It’s about creating a tower of deliciousness that will have your taste buds dancing the cha-cha.
Playing with the Box
So, onto the first step of our gastronomic journey. We bake the cake mix as directed. Yes, it’s that simple. But here’s where things start to get interesting. After you’ve watched the cake rise like the Phoenix from the oven (being careful not to burn it, of course), you need to let it cool down. Now, patience is the key here. Or else you’ll end up with a cake that’s more molten lava than fluffy delight.
The Art of Cake Surgery
Once the cake has sufficiently cooled, it’s time for a bit of cake surgery. You might want to channel your inner ‘Cake Boss’ for this one. The aim is to cut the cake in half. But before you bring out your chainsaw, remember, a simple bread knife will do the trick. Oh, and a quick tip: you can use a 9 x 13-inch pan. It’s not mandatory, but it does make the task a lot easier.
The Ricotta Revolution
Next up, we’re going to beat Ricotta cheese with approximately 1/2 cup of sugar. You see, Ricotta is not just for lasagna. It has a secret sweet side that we’re going to exploit. And when I say beat, I mean really give it a good thrashing. You want the Ricotta and sugar to become one. A bit like Brangelina, just less Hollywood.
The Sugar, Rum, and Chocolate Tango
This is where the fun really starts. We’re going to add chocolate mini morsels to the Ricotta mix. Yes, chocolate. Because, let’s face it, everything is better with chocolate. Then, we’re going to sprinkle rum on the bottom half of the cake. The rum is optional, but it does add a certain je ne sais quoi. Then, get ready to slather that Ricotta-chocolate combo onto the rum-sprinkled cake. It’s like a delicious, edible sandwich.
The Whipping Cream Waltz
Now, we’re going to take a small whipping cream whip and add sugar to taste. The goal here is to achieve a sweet and fluffy cloud of cream. If you’re feeling particularly adventurous, you could try doing the whip and taste test simultaneously. But I’d recommend just sticking to the script.
The Icing on the Cake
It’s time to spread the whipped cream on top and sides of the cake. This is your chance to channel your inner Picasso. Or, you know, just spread it on like a normal person. Remember, it’s a cake, not a canvas.
The Waiting Game
Once you’ve achieved your cream-covered masterpiece, it’s time to refrigerate it. Now, this cake is like a fine wine. It gets better with age. Okay, maybe not age, but definitely overnight.
And there you have it! Lucy Policella’s Ricotta Cheese Cake. A delicious tower of white cake mix, Ricotta cheese, sugar, chocolate, rum, and whipping cream. Bon Appétit!
