Blackberry Cheesecake Bars |
|
 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
|
Sugar cookie dough is a speedy way to turn ricotta and mascarpone cheeses topped with blackberries into beautiful bars. Ingredients:
1 tube (16-1/2 ounces) refrigerated sugar cookie dough |
1-1/2 cups ricotta cheese |
1 carton (8 ounces) mascarpone cheese |
1/2 cup sugar |
2 eggs, lightly beaten |
3 teaspoons vanilla extract |
2 teaspoons grated lemon peel |
1 teaspoon lemon juice |
1 teaspoon orange juice |
1 tablespoon amaretto, optional |
1 cup seedless blackberry spreadable fruit |
2-2/3 cups fresh blackberries |
Directions:
1. Preheat oven to 375°. Let cookie dough stand at room temperature 5 minutes to soften. Press onto bottom and 1 in. up sides of a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown. Cool on a wire rack.
2. Meanwhile, in a large bowl, beat ricotta cheese, mascarpone cheese and sugar until blended. Add eggs; beat on low speed just until combined. Stir in vanilla, lemon peel, citrus juices and, if desired, amaretto. Pour into crust.
3. Bake 20-25 minutes or until center is almost set. Cool 1 hour on a wire rack.
4. Place spreadable fruit in a small microwave-safe bowl; microwave on high for 30-45 seconds or until melted. Spread over cheesecake layer; top with blackberries. Refrigerate until serving. Yield: 12 servings.
|
|