With a multigen family of 10 we have plenty of occasion to celebrate birthdays .. though admittedly we seem to have a flurry of them between Thanksgiving and Christmas. Even so we try to have a special dinner and favorite dessert of the guest of honor. And tonight, Karma wanted cheesecake. Karma is also apt to want to try NEW RECIPES out on special occasions with no care or concern that it might not be good at all. But luckily the resulting Ricotta Cheesecake Bars were a light and tasty hit. Definitely one we will be making again.
Ricotta Cheesecake Bars
Ingredients
Cookie Crust
Instructions
-
Place the wafers in your food process until they are a fine crumb. Place then in the bottom of your 9 x 13 baking dish and pour a whole stick of melted butter on top of the crumbs. Mix with a fork and press down.
-
Place the ricotta and the cream cheese (we softened it in the microwave for 30 seconds) in your stand mixer and whip until smooth. Add the sugar, vanilla, half n half, and cornstarch and continue beating until well combined. Next add the eggs one at a time until incorporated then lastly add your lemon juice and zest.
-
Pour your batter into your prepared crumb crust and bake at 325° for 1 hour or 1 hour and 15 minutes. When you take the cake out it still may be slightly jiggly in the center,, but it will set up as it cools. After an hour cooling at room temperature, place in the fridge for at least four hours to set until serving.
