Ricotta Cheesecake Bars

Creamy and refreshing cheesecake bars to cool down a hot day

Ricotta Cheesecake Bars

The dog days of summer have arrived. Charlotte's gorgeous-bloomed crepe myrtles (I favor purple this year), buzzy cicada soundtrack, and heavy-hanging willow oaks provide welcome distraction and shade from August's sunny hug of humidity. Isn't that the wonderful part of high summer, though, when the heat is all-encompassing and we find a cool respite, even if for only a moment, under the leafy canopy or during the briefest of foothill storms?*

This creamy, chilled ricotta cheesecake offers the same respite from the summer heat. Adapted from an old family recipe to include cinnamon and oat flour, these bars present a crumbly shortbread crust with a thick layer of fresh-tasting ricotta cheesecake filling. Each bite is cool, smooth, and barely sweet, a welcome pause in the middle of a hot day.

What's in these ricotta cheesecake bars?

Shortbread Crust

• Unsalted butter: binds the dough and provides rich flavor

• Sugar: just a bit to lightly sweeten the crust

• Egg yolks: help the crust stick together

• Vanilla extract: everything tastes better with vanilla

• All-purpose flour: the base of the crust

• Oat flour: adds a nutty heartiness

• Baking powder: lightens the crust

• Cinnamon: adds a touch of spicy flavor

• Kosher salt: balances the sweetness

  
  

Ricotta Cheesecake Filling

• Eggs and egg whites: provide structure and fluffiness

• Whole milk ricotta: the main component, cool and creamy

• Heavy cream: helps the ricotta blend smoothly

• Powdered sugar: sweetens the filling and blends in smoothly

• Vanilla extract: everything tastes better with vanilla

The steps are simple and come together quickly:

1. Prepare the shortbread crust: cream together the butter and sugar.

2. Mix in the rest of the shortbread ingredients and press into the pan. Chill slightly.

3. Prepare the filling: Whip the eggs, blend in the rest of the filling ingredients, and pour over the crust.

4. Bake, cool, chill, and enjoy!

These ricotta cheesecake bars are unfussy, easily sliceable, and just the thing to bring some cool contrast to August's heat. I like them best right after a summer walk, before the air conditioning has allowed the humidity to fade from recent memory. This recipe might just turn those impossibly hot days into our favorite ones!

Ricotta Cheesecake Bars

*"What good is the warmth of summer, without the cold of winter to give it sweetness?"

~John Steinbeck, Travels with Charley: In Search of America (1962)

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Ricotta Cheesecake Bars           Makes 18 squares

Author: Ambika

These ricotta cheesecake bars are delightful in their ease and simplicity. The combination of a nutty, crumbly crust and the smooth, soft vanilla cheesecake is irresistible on a warm day. I hope you enjoy them!

Chill Time: 3-4 hrs Bake Time: 55 min. Prep. Time: 20 mins

Ingredients

Shortbread Crust:

• 4 tablespoons (1/2 stick) unsalted butter, softened

• 1/4 cup sugar

• 2 egg yolks

• 1/2 teaspoon vanilla extract

• 1/2 cup all-purpose flour

• 1/2 cup oat flour

• 1 1/2 teaspoons baking powder

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

  
  

Ricotta Cheesecake Filling:

• 4 whole eggs + 2 egg whites

• 2 lbs whole milk ricotta

• 1/2 - 2/3 cup heavy cream (see Note below)

• 3/4 cup powdered sugar + extra for dusting (optional)

• 1 tablespoon vanilla extract

Helpful Equipment: 9x13 baking pan, electric mixer, baking spray

Directions

1. Spray a 9x13 baking pan with baking spray. Preheat the oven to 325°F.

2. Make the shortbread crust: Use a mixer to cream together the butter and sugar. Incorporate 2 egg yolks and vanilla. Add the all-purpose flour, oat flour, baking powder, cinnamon, and salt to the bowl, and mix until the dough comes together.

3. Press the sticky dough into the baking pan. Use damp fingers to pat the crust and make as even as possible. It may not be perfect; that's fine! Chill briefly in the fridge while you make the filling.

4. Make the ricotta cheesecake filling: In a clean bowl, use a mixer to whip 4 whole eggs and 2 egg whites for about 1 minute. Add the ricotta, heavy cream, powdered sugar, and vanilla to the bowl and beat until smooth, 1-2 minutes.

5. Remove the crust from the fridge. (If there are some uneven spots, try patting it down again with your fingers--the chilled dough will be a bit easier to press into place.) Pour the filling over the crust and smooth with a spoon or knife.

6. Bake: Bake for 50-60 minutes, rotating the pan halfway through baking time. The cheesecake bars are done when the top is light golden brown and a toothpick comes out with a bit of moisture. There might be a hint of jiggle at the top; this is fine! It will firm up as it cools.

7. Allow the ricotta cheesecake to cool on a wire rack for about an hour or until it reaches room temperature. Then chill in the refrigerator for at least 3 hours. Remove, dust with powdered sugar (optional), slice, and enjoy!

Notes

• Depending on the type of ricotta, you might need to adjust the amount of heavy cream: If you are using a firmer, more processed ricotta (e.g. there is no liquid sitting at the top of the opened container), use 2/3 cup of heavy cream. If you are using a softer, looser ricotta (e.g. there is liquid at the top of the opened container), use 1/2 cup of heavy cream.

How to Store: Keep ricotta cheesecake bars refrigerated for up to 3 days in an airtight container.

Ricotta Cheesecake Bars

Did you try this recipe? Feel free to leave any comments or questions below!