Ingredients:
1/2 block (4 oz) cream cheese, softened
4 oz ricotta
1/4 cup sugar
2 eggs
1/3 cup lemon scented olive oil or vegetable oil
1 tbsp lemon juice
1/4 cup sugar
2 eggs
1/3 cup lemon scented olive oil or vegetable oil
1 tbsp lemon juice
Preheat oven to 350 degrees and spray a 9×13 baking dish with cooking spray.
In a large bowl, mix cake mix with 1 egg and oil until crumbly. Reserve 1 cup of the crumb mix and press the rest into the bottom of the prepared pan. Bake 10 minutes.
In the same bowl(there is no need to dirty up two bowls), mix cream cheese, ricotta, sugar, lemon juice, and remaining egg with an electric mixer until creamy. Spread over the baked crust. Sprinkle reserved crumbs on top and bake 15 to 20 minutes.
Remove from oven and allow to cool completely in the pan. Sprinkle with powdered sugar and cut into bars.
In a large bowl, mix cake mix with 1 egg and oil until crumbly. Reserve 1 cup of the crumb mix and press the rest into the bottom of the prepared pan. Bake 10 minutes.
In the same bowl(there is no need to dirty up two bowls), mix cream cheese, ricotta, sugar, lemon juice, and remaining egg with an electric mixer until creamy. Spread over the baked crust. Sprinkle reserved crumbs on top and bake 15 to 20 minutes.
Remove from oven and allow to cool completely in the pan. Sprinkle with powdered sugar and cut into bars.
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