Ricotta Cheese Bars Recipes

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RICH BLUEBERRY RICOTTA CHEESE BARS!



Rich BlueBerry Ricotta Cheese Bars! image

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

1 cup flour
1 cup sugar, divided
1/4 teaspoon baking powder
1/2 teaspoon salt
1/4 cup half-and-half
1/4 cup melted butter
1 egg, beaten
1 1/2 teaspoons vanilla extract, divided
2 eggs, beaten
2 cups fresh blueberries
1 1/4 cups ricotta cheese
1 1/2 teaspoons cornstarch

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.

RICOTTA CHEESE BARS



Ricotta Cheese Bars image

This recipe is based on an Indian recipe called Milk Khova. The original recipe is time consuming and also consumes a lot of milk. I came out with this idea of adding ricotta cheese in place of milk.

Provided by pv_madhuram

Categories     Frozen Desserts

Time 35m

Yield 15-16 serving(s)

Number Of Ingredients 5

3 cups milk, - 3cups (I used whole milk and 2% in equal proportion)
3/4 cup ricotta cheese, - 3/4 cups (I used the fat free version)
1/2 cup sugar, - 1/2cup (you can use upto 3/4 cups depending on your taste)
1/4 cup melted butter, - 1/4 cup
slivered almonds (optional) or pistachios, for garnishing (optional)

Steps:

  • Add milk to a thick bottom vessel and let it boil. Keep on stirring when skin forms. The milk has to reduce in quantity considerably.
  • Now add the ricotta cheese to the milk and stir to avoid lumps.
  • After a while the mixture will curdle. Need not worry.
  • This also has to become thick reducing in quantity. Once it has reduced to half the original quantity add the sugar and melted butter and keep stirring for 3-5 minutes.
  • The original recipe called for pouring the mixture in a stainless steel plate. So I did the same. I think baking tray should also be fine.
  • Cover the plate with another stainless steel plate and keep it in a slanting position, so excess butter if any will drip out. This also was mentioned in the original recipe and I did the same, but there was no butter dripping. So it can be kept on a flat surface I guess.
  • Keep it covered for 2 to 3 hours. Then cut into bite sized squares.
  • I was able to cut mine into squares and also remove from the plate, but it was a bit gooey, sticky to the hands, so I transfered all the pieces to another plate add slivered almonds on top and pressed it gently, covered it with plastic wrap and put it in the freezer for 20-25 minute When I took it out from the freezer it was perfect. Then I stored it in the fridge. I got around 15-16 bite size squares.

Nutrition Facts : Calories 105.6, Fat 6.5, SaturatedFat 4.1, Cholesterol 21.2, Sodium 56, Carbohydrate 9.3, Sugar 6.7, Protein 3

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