blueberry cheesecake bars

This easy Lemon Raspberry Ricotta Cake is a light and refreshing, creamy dessert that&#039;s flavored with fresh raspberries, lemon juice, and zest. It&#039;s perfect for spring, summer, and any other time of year!

Lemon Raspberry Ricotta Cake

½ cups Fresh Raspberries (plus extra for topping)

Flour

Domino® Golden Sugar

All-Purpose Flour

¼ tsp Baking Powder

Salt

Lemon

Large Eggs

Milk Ricotta Cheese

tsp Vanilla Extract

Unsalted Butter (melted)

Domino® Powdered Sugar (for dusting/garnish top of cake)

Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350°F. Generously spray the sides and bottom of a 9-inch diameter springform pan with a flour-based baking spray and dust with powdered sugar.

In a small bowl, toss the clean raspberries with 1-2 tablespoons of all-purpose flour. Set to the side.

In a medium-size mixing bowl, whisk together the Domino® Golden Sugar, all-purpose flour, baking powder, salt, and lemon zest. Set to the side.

In a large-size mixing bowl, whisk together the eggs, ricotta cheese, lemon juice, and vanilla extract until well combined.

With a spatula, fold in the whisked dry ingredients until just blended. Then stir in the melted butter and flour coated raspberries. The batter will be thick and on the heavier side, but airy.

Spoon the batter into the prepared 9-inch springform pan and top with additional fresh raspberries.

Bake for 45-50 minutes at 350ºF or until an inserted toothpick into the center of the cake comes out clean. The top of the cake should be light golden brown in color and puffy with golden brown sides that have slightly pulled away from the sides.

Let the cake cool for a minimum of 20 minutes before releasing it from the springform pan. Allow to cool completely, then dust with Domino® Powdered Sugar (optional), and serve.

Keep the lemon raspberry ricotta cake stored in an airtight cake dome container or wrapped in plastic wrap at room temperature for up to 3 days. For keeping fresh longer, you can also store the cake for up to a week in the refrigerator.

https://www.youtube.com/watch?v=8erKBidt5-Q

This easy Lemon Raspberry Ricotta Cake is a light and refreshing, creamy dessert that's flavored with fresh raspberries, lemon juice, and zest. It's perfect for spring, summer, and any other time of year!

Full Printable Recipe ► https://beyondthebutter.com/lemon-raspberry-ricotta-cake/

Ingredients:

Flour Coated Raspberries
・1 ½ cups Fresh Raspberries
・1-2 tbsp All-Purpose Flour

Lemon Raspberry Ricotta Cake
・1 cup Domino® Golden Sugar
・1½ cups All-Purpose Flour
・2 ¼ tsp Baking Powder
・1 tsp Salt
・2 tsp Lemon Zest
・3 Large Eggs
・1½ cups Whole Milk Ricotta Cheese
・3 tbsp Lemon Juice
・1 tsp Vanilla Extract
・½ cup Unsalted Butter, melted
・Domino® Powdered Sugar, for dusting/garnish top of the cake

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Loads of juicy blueberries, creamy lemon cheesecake and a cookie crust all baked together into one incredibly delicious treat. These blueberry cheesecake bars are easy to make and even easier to love!

Blueberry Cheesecake Bars

cookie crumbs (graham crackers, digestive biscuits

unsalted butter

organic cane sugar

vanilla extract

sea salt

cinnamon

bricks/blocks full-fat cream cheese,

eggs, room temperature

lemon (3 tablespoons juice)

blueberries

Preheat oven and prep pan

Preheat oven to 325F (165C). Line an 8&#215;8 inch square baking dish with parchment paper, leaving a bit of overhang to easily lift out the cheesecake bars later.

Make the crust

Toss all the crust ingredients into your food processor and pulse to combine. Pour the crust mixture into the lined baking pan, spread it out evenly and press down firmly using the flat bottom of a glass or measuring cup. You&#8217;re going for a smooth, even layer here.

Prebake crust

Bake for 10 minutes and let it cool for a few minutes while you make the cheesecake filling.

Make the cheesecake filling

Wipe the food processor clean. Then add all the lemon cheesecake filling ingredients and process until smooth and creamy.

Assemble

Pour the cheesecake filling over the crust and smooth it out evenly. Then gently sprinkle over the fresh blueberries.

Bake

Bake for about 45 minutes or until the edges are set and the center still has a little jiggle when you move the pan.

Chill and set

Place the baking dish on a wire rack and cool at room temperature for 1 hour, then cover and pop in the fridge to chill and set for at least 3 hours (or overnight).

Slice and serve

Lift the whole thing out of the pan using the parchment paper and place onto a cutting board. Slice it into 9 to 16 squares – totally depends how big you want your pieces! I like to sprinkle over some finely grated lemon zest (adds a pop of fresh lemon). Serve immediately or keep stored in an airtight container in the fridge for 3 to 4 days.

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Lemon Raspberry Ricotta Cake

Blueberry Cheesecake Bars

Top 2 blueberry cheesecake bars recipes from across the web

The most viewed blueberry cheesecake bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Lemon Raspberry Ricotta Cake

Blueberry Cheesecake Bars

The most viewed blueberry cheesecake bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine