Blueberry-Lemon Ricotta Cheesecake Bars
Ingredients
Crust and Topping Layers
-
½
cup
sugar
-
1½
cups
flour
-
¼
teaspoon
salt
-
¼
teaspoon
baking powder
-
½
cup
butter, very cold
-
1
large
egg, separated
-
1
tablespoon
lemon zest
Cheesecake Layer
-
15
ounce
container ricotta
-
½
cup
sugar
-
3
tablespoons
flour
-
1½
teaspoons
vanilla extract
-
2
large
eggs
-
1
large
egg white
-
4
tablespoons
fresh lemon juice
-
¾
cup
frozen blueberries
-
1½
teaspoons
additional flour (to toss with berries)
Quick Blueberry Sauce
-
1¼
cups
frozen blueberries
-
1
tablespoon
lemon juice
-
1
tablespoon
water
-
3
tablespoons
sugar
Instructions
- Preheat the oven to 350°F and line an 8×8 baking dish with parchment paper.
- Combine sugar, flour, salt, and baking powder in a bowl.
- Grate cold butter into the flour mixture and mix until crumbly.
- Incorporate the egg yolk into the crumb mixture and divide it in half.
- Press half of the mixture into the baking dish and bake for 10 minutes.
- Add lemon zest to the remaining crumb mixture and set aside.
- Blend ricotta and sugar in a food processor until smooth.
- Mix in flour, vanilla, eggs, egg white, and lemon juice, then pour over the crust.
- Toss blueberries with flour and sprinkle over the filling, then top with reserved crumbs.
- Bake for 40-50 minutes until golden and slightly jiggly.
- Cool completely, then refrigerate for at least 8 hours.
- Prepare the sauce by simmering blueberries, lemon juice, water, and sugar, then cool.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
100mg
Cholesterol
50mg
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