Limoncello Ricotta Cheesecake Bars
Recipe from Ina Garten
- 2 cups graham cracker crumbs
- 2 tbsp sugar
- 1/4 lb unsalted butter, melted
- 16 oz cream cheese
- 1 1/4 cup sugar
- 1 1/2 cups whole milk ricotta cheese 12 oz
- 1/2 cup Italian limoncello
- 1 tsp vanilla
- 1 tbsp grated lemon zest, plus extra for serving
- 5 extra large eggs
Preheat the oven to 350. Spray 9x13 pan with cooking spray.
Combine all ingredients and press into pan and 1/4 inch up sides. Bake for 8 minutes and cool.
Mix cream cheese and sugar on medium for 3 minutes. With the mixer is on low, add limoncello, vanilla and lemon zest for one minute. Set mixer on med-low and add eggs one at a time. Mix until smooth. Pour into crust.
Place baking pan in a roasting pan and fill with hot water. Bake for 50 to 55 minutes until almost set in the center. Turn the heat off and leave in oven for 15 minutes. Take out of the water bath and cool on a rack. Wrap with plastic wrap and cool overnight. Makes 12.