October 13, 2019–I meant to make these Limoncello Ricotta Cheesecake Bars, adapted from Ina Garten, a while ago but life kept getting in the way. I still had some of the lime sugar cookies that didn’t come out quite right so I knew that I could use them as the base for my bars instead of using the traditional graham cracker crust. The fact that these cookies were made with lime zest and juice would also give the overall bar a very citrusy flavor. Add to that some limoncello that I had from Italy these were sure to be a winner. As always you need to preheat your oven to 350 degrees. I crushed waaaaay too many of the cookies in my food processor, but not if you like a thick crust. Add some melted butter then pressed the mixture into a 9 x13 x 2-inch baking pan prepared with parchment paper and nonstick cooking spray.
This baked for a VERY long time because I used too much butter, is that even a thing?!?!? That being said, the flavor was awesome.
While it cooled I prepared the filling. Blend some cream cheese and sugar until it is light and fluffy.
Blend in the ricotta, scraping down the bowl as necessary.
With the mixer on low, blend in the limoncello, vanilla, and lemon zest.
Add the eggs one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth.
Pour over the crust.
To help with cracking and over-baking, Ina used a water bath. Bake cheesecake bars for 50 to 55 minutes, until almost set in the center. It should still be a little jiggly when you shake the pan. Turn off the oven and allow the cheesecake to bake for 15 minutes. Remove from the water bath and allow too cool on a rack. Wrap the pan with plastic wrap, pressing the film on the cheesecake, and refrigerate for at least 6 hours or overnight. Once cooled, slice into pieces, and enjoy!
