Chocolate Ricotta Cheesecake Bars
- Preparation time: 10 minutes
- Crust baking time: 10 minutes
- Filling baking time: 30 minutes
- Cooling time in oven: 30 minutes
- Cooling time on rack: 30 minutes
Ingredients
Baking Pan:
- One 9 x 13 sheet pan or 9 x 13 oblong cake pan
- Foil
Graham Cracker Crust:
- 1 cup + 2 tablespoons packed finely ground graham crackers (about 18 squares)
- 1 tablespoon sugar
- 6 tablespoons butter, melted
Cheesecake Ingredients:
- 1½ cups ricotta cheese
- ½ cup sugar
- 2 eggs
- ½ cup heavy or whipping cream
- Dash of salt
- 2½ tablespoons unsweetened cocoa powder
- 2 tablespoons flour
- ¼ teaspoon vanilla
Raspberry Glaze:
- ¼ cup seedless raspberrry jam
- ½ teaspoon cornstarch
- 1-ounce unsweetened baking chocolate
- 1 tablespoon butter
- ½ cup confectioners sugar
- ½ teaspoon vanilla
- 1 teaspoon to 1 tablespoon hot water
Ingredients
(serves 4)
Section
Instructions
-
Preheat oven to 350°.
- Cover the bottom and sides of a baking pan with aluminum foil, making sure the foil wraps over the rim; set aside.
- Make the graham cracker crust:
- Finely grind up graham crackers. The finer they are ground the easier it will be to mix them with the sugar and butter and then press into the pan.
- You can grind the crumbs by placing them in a ziploc plastic bag and rolling them with a rolling pin, or by processing them in a food processor. NOTE: If you do not want to grind your own graham cracker crumbs, some grocery stores sell pre-ground graham cracker crumbs.
- Place the graham cracker crumbs in a medium-sized bowl.
- Whisk in the sugar.
- Pour melted butter over the crumbs and using a spatula or large spoon mix well.
- Press mixture firmly against the bottom of the pan.
- Bake for 10 to 15 minutes, or until dark golden brown. Remove from oven and set aside.
- Make the chocolate ricotta filling:
- Place ricotta cheese, sugar, and eggs in a blender. Blend until smooth.
- Add heavy cream, salt, cocoa, flour and vanilla; blending until smooth.
- Pour the blended chocolate and ricotta cheese mixture over the prepared crust.
- Use an offset spatula or regular spatula to smooth the mixture evenly over the crust.
- Tap the pan lightly on a flat surface to allow air bubbles to surface.
- Bake at 350° for 20 to 30 minutes or until set.
- Turn off oven; prop open the oven door and leave the baked cheesecake mixture in the oven for 30 minutes.
- Remove from oven and place pan on a rack to cool completely.
- Prepare the jam glaze:
- In a small saucepan whisk the cornstarch into the raspberry jam.
- On medium-low heat stir the jam mixture constantly until it begins to simmer. Simmer for 1 minute then remove from heat.
- Allow the jam to cool for 5 minutes.
- Using an offset spatula or regular spatula spread the jam over the top of the cheesecake.
- Prepare the chocolate glaze:
- On low heat melt unsweetened chocolate and butter in a small saucepan.
- Remove from heat and whisk in confectioners sugar and vanilla.
- Whisk in 1 teaspoon of hot water at a time, until desired consistency is reached.
- Lightly spread or pipe the chocolate glaze over the jam.
- Allow the glaze to set for 5 minutes.
- Use a long cake knife to cut the bars into 2-inch squares.
- Use a spatula to remove bars to a serving platter.
- Serve and enjoy!
Comments
Makes 12 bars.Unused portions can be refrigerated in an airtight container for 3 to 5 days.
This fun twist on a traditional cream cheese based cheesecake batter. The light and fluffy chocolate ricotta filling is melt in the mouth creamy and loaded with flavor. Whether served as an elegant dinner party dessert or as a fun bite-sized after school snack these bars will be a crowd-pleaser.