Lemon Ricotta Cheesecake Squares

• 3 large eggs, lightly beaten
• 2 cartons (15 ounces each) ricotta cheese
• 3/4 cup sugar
• 2 teaspoons grated lemon zest
• 1 package lemon cake mix (regular size)
• 1 cup water
• 1/3 cup vegetable oil
• 1/4 cup lemon juice
• 3 large eggs
• 2 teaspoons confectioners' sugar

1. In a large bowl, combine the eggs, ricotta cheese, sugar and lemon zest; set aside.
2. In a large bowl, combine the cake mix, water, oil, lemon juice and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into a greased
3. . Carefully spoon ricotta mixture on top of cake batter.
4. Bake at 350u0b0 for 60-65 minutes or until lightly browned. Cool on a wire rack for 1 hour. Refrigerate overnight. Dust with confectioners' sugar; cut into squares. Refrigerate leftovers.

eggs, cartons, sugar, lemon zest, lemon cake, water, vegetable oil, lemon juice, eggs, sugar

Taken from www.tasteofhome.com/recipes/lemon-ricotta-cheesecake-squares/ (may not work)