Rich Blueberry Ricotta Cheese Bars Recipes
BLUEBERRY RICOTTA SQUARES
A blueberry coffeecake with a ricotta cheese topping. Reminiscent of cheesecake, this recipe was in my maternal grandmother's collection. Origin is unknown.
Provided by AuntieJ
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 16
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- In a large bowl, stir together the flour, 3/4 cup of sugar, and baking powder. Add the milk, shortening, 1 egg, and lemon extract, and use an electric mixer to mix on low speed for 1 minute, then on medium speed for 1 minute. Pour the batter into the prepared pan, and spread evenly. Sprinkle blueberries over the batter.
- In a medium bowl, stir together 2 beaten eggs, ricotta cheese, 1/3 cup of sugar, and vanilla extract. Spoon this mixture over the blueberries, and spread evenly.
- Bake for 55 to 60 minutes in the preheated oven, until a knife inserted near the center comes out clean. Cool completely before cutting into squares and serving.
Nutrition Facts : Calories 133.5 calories, Carbohydrate 21.9 g, Cholesterol 35.3 mg, Fat 4.4 g, Fiber 0.5 g, Protein 2.3 g, SaturatedFat 1.2 g, Sodium 43.6 mg, Sugar 15.2 g
RICH BLUEBERRY RICOTTA CHEESE BARS!
Make and share this Rich BlueBerry Ricotta Cheese Bars! recipe from Food.com.
Provided by OceanIvy
Categories Bar Cookie
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350.
- Grease a 9x9 baking pan.
- In bowl,combine flour,1/2 cup of the sugar,baking powder,& salt.
- Add half and half,butter,1 beaten egg,and 1 tsp of vanilla extract.
- Spoon the batter evenly into pan.
- Then sprinkle blueberries over the batter.
- Combine the remaining beaten eggs, ricotta,& the 1/2 cup sugar,cornstarch,vanilla.
- Blend well.
- Spoon evenly over berries.
- Bake 55-60 minutes or until knife in middle comes out clean.
- Let cool well before cutting into bars.
BAKED RICOTTA WITH BLUEBERRIES
Baked Ricotta with Blueberries - a delicious, nutritious breakfast for back to school.
Provided by by Deanna Segrave-Daly, RD
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- In a mixing bowl, beat together ricotta, eggs, flour, 2 tablespoons sugar and ¼ teaspoon nutmeg. Spoon into either a medium sized baking pan coated with cooking spray or four ramekins coated with cooking spray. Bake for 35 - 40 minutes (for ramekins) or 45 minutes (for baking pan.) Remove from oven and cool on racks.
- To make blueberry topping, in a saucepan over medium heat, add 1 cup blueberries, ginger, sugar, water, lemon zest, lemon juice and nutmeg. Stir and heat until boiling; then reduce heat to medium and let cook 10 - 15 minutes until sauce is a bit thick. Add remaining ½ cup blueberries, stir and remove from heat. Let cool slightly.
- To serve, spoon ¼ cup blueberry topping over each ramekin or each serving of ricotta.
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- In a food processor, combine the flour, baking soda and salt. Pulse a few times to combine. Add the butter, in 1 Tablespoon pieces to the flour and pulse to combine, until the butter is dispersed in the flour and is a crumbly texture with pea sized butter pieces throughout.
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- Preheat oven to 350F. Lightly grease an 8” square baking pan and line with a parchment paper sling, leaving two flaps at least an inch over two sides of the pan (this will help you lift the bars out after they set).
- Place all dry crust ingredients (sugar, flour, and salt) in a food processor, and pulse a few times to mix well. Add softened butter and pulse until uniform crumbs form (you can also mix all ingredients together by hand or using a mixer on low if you prefer).
- Sprinkle crumbs across the bottom of the greased and lined pan, working any remaining dry clumps into the dough by hand (if dough has come together into a single mass, just break it up into crumbs by hand in the pan). Press dough crumbs firmly into an even layer in the bottom of the pan and one inch up the sides.
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- Dough: In a large bowl, whisk together salt and flour. With a pastry cutter or by hand, combine flour and cubes of butter until butter crumbles are the size of peas. Add ricotta, lemon, and water to the flour mixture, then mix just until combined (don't over work the dough, it should hold together loosely). Shape into a ball, flatten slightly to form a thick disc, wrap with plastic wrap, and set in the fridge for at least 1 hour (or pop in the freezer for 15 minutes)
- Assemble: On a floured surface, roll dough into a 12 to 14 inch circle. Set on a parchment paper-lined baking sheet and spread on ricotta, leaving 2 inches free around the edges. Spoon blueberry mixture over the ricotta, gently pressing down to flatten the mixture. Fold free dough over the blueberries, brushing the dough with whisked egg for a shiny golden finish and sprinkling with a bit of sugar.
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- 1. Preheat oven to 400 degrees F. Place blueberries on a large baking sheet. Pour two tablespoons of the fresh lemon juice over the blueberries. Drizzle 1 tablespoon honey over blueberries. Gently toss the berries. Roast for 7-10 minutes or until blueberries are soft and almost ready to pop. You want to take them out of the oven before they pop. Let the blueberries cool to room temperature.
- 2. In a small bowl, combine ricotta cheese, the remaining 2 tablespoons of lemon juice, and lemon zest. Spread the baguette slices with the ricotta cheese mixture. Spoon roasted blueberries on top of the cheese. Drizzle each baguette slice with honey and serve.
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