Blackberry Cheesecake Bars
Author: 
 
Ingredients
  • 1 tube (16-1/2 ounces) refrigerated sugar cookie dough
  • 1-1/2 cups ricotta cheese
  • 1 carton (8 ounces) mascarpone cheese
  • ½ 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, but really good in my opinion!)
  • 1 cup seedless blackberry spreadable fruit
  • 2-2/3 cups fresh blackberries
Instructions
  1. Preheat oven to 375 degrees F. Lightly grease a 9-by-13-inch pan. Let cookie dough stand at room temperature for 5 minutes to soften slightly. Press dough onto bottom and 1-inch up the sides of prepared pan. Bake 12-15 minutes or until golden brown. Set aside on a wire rack to cool.
  2. Meanwhile, in a large bowl of electric mixer, 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 Amaretto. Pour into crust.
  3. Bake 20-25 minutes or until center is almost set. Cool for 1 hour on a wire rack.
  4. Place spreadable fruit in a small microwave-safe bowl, and microwave on high for about 30 seconds or until melted. Spread over cheesecake layer; top with blackberries. Refrigerate until serving time. Serves 12.
  5. Note: I made the crust and filling, covered it in foil and refrigerated overnight. Almost right before serving, I added the blackberry spread and blackberries. I didn't chill too long because the jam will bleed into the filling.
Recipe by The Culinary Cellar at https://theculinarycellar.com/marina-loves-bake/