Limoncello Cheesecake Bars with Berry Sauce

Crust

• 15 - 20 graham crackers

• 1 stick unsalted butter, melted

• 2 Tbs. granulated sugar

• 1 tsp. cinnamon (recommended brand: Here's The Deal)

Filling

• 12 oz. (1 1/2 blocks) cream cheese, softened at room temperature

• 12 oz. (1 1/2 cups) whole milk ricotta

• 1 1/4 cup granulated sugar

• 1/2 cup limoncello

• 1 tsp. good vanilla extract (I use Mexican vanilla)

• 2 Tbs. lemon zest (about 2 lemons)

• 5 eggs, room temperature

Sauce

• 3/4 cups fresh raspberries

• 1/4 cup fresh blueberries

• 1/4 cup granulated sugar

• 1/4 cup lemon juice (fresh from 1 - 2 lemons)

• 2 Tbs cornstarch

• 1/2 cup water

Step 1

Preheat the oven to 350 degrees. For the crust, combine graham crackers, sugar, and cinnamon in a food processor. Blend until the mixture is very crumbly. Gradually add butter and mix until fully combined.

Press the mixture into the bottom of an 8" x 11.5" baking pan, using the back of a flat measuring cup to achieve a thickness of about 1/4". Bake in the oven for 8 minutes, then remove and let cool.

Step 2

To prepare the filling, blend cream cheese and sugar in a stand mixer (or with a hand mixer) until the mixture is light and fluffy, about 3-4 minutes. Incorporate ricotta and mix thoroughly. Add limoncello, vanilla, and lemon zest, mixing until everything is combined. Be sure to scrape the sides and bottom. Finally, add the eggs one at a time, ensuring each is well incorporated before adding the next.

Step 3

After the crust has cooled, pour the filling over it. The filling may seem loose at first, but it will firm up.

You will now prepare a Bain Marie, or hot water bath. Place the cheesecake pan inside another larger pan (roasting pan works well) in the oven, then pour hot tap water into the larger baking or roasting pan. It's easier to do this while the pan is in the oven to avoid spilling hot water or getting water on your cheesecake. Fill the water until it reaches about halfway up the sides of the cheesecake pan. Bake for 50 - 55 minutes. After that, turn off the oven and leave the cheesecake inside for 15 minutes to prevent splitting.

Step 4

Take both pans out of the oven. Gently lift the cheesecake pan from the water and set it on a cooling rack to cool completely to room temperature. After it has cooled, cover it with plastic wrap and refrigerate for at least 3 to 4 hours, though leaving it overnight is preferable.

Step 5

To make the sauce, mix berries, sugar, cornstarch, and water in a saucepan. Bring the mixture to a simmer. As it simmers, use a fork to crush the berries, cooking for approximately 10 minutes. Remove from heat, stir in lemon juice. Use a fine mesh sieve to drain sauce into bowl. Press berries with plastic spatula to press out sauce, but keeping sauce seedless. Once strained, leave to cool to room temperature or pour into bottle and refrigerate.

Step 6

Sprinkle cheesecake with powdered sugar and lemon zest. Cut into 16 bars. Serve with berry sauce and a dollop of whipped cream.