I made these to take to our church's Easter brunch this year. They stuck to the pan a lot, so be sure you grease that REALLY well.
Also, it requires baking and cooling twice, so DO NOT wait to make this until late in the day!
Blackberry Cheesecake Bars
1 tube (16 1/2oz) refrigerated sugar cookie dough
1 1/2 cups ricotta cheese
1 carton (8 oz) mascarpone cheese
1/2 cup sugar
2 eggs – lightly beaten
3 tsp. vanilla extract
2 tsp. grated lemon peel
1 tsp. lemon juice
1 tsp. orange juice
1 Tbsp. amaretto, optional
1 cup seedless blackberry preserves
2 2/3 cups fresh blackberries
Let cookie dough stand at room temperature 5 minutes to soften. Grease a 13x9 baking dish.
Preheat oven to 375.
Press cookie dough onto bottom and 1 inch up the sides of baking dish. Bake 12-15 minutes or until golden brown. Cool.
In a large bowl, beat ricotta, mascarpone, and sugar until blended. Add eggs and beat on low just until combined. Stir in vanilla, lemon peel, citrus juices, and (if desired) amaretto. Pour into crust. Bake 20-25 minutes or until center is almost set. Cool 1 hour.
Place blackberry preserves in a small microwave-safe bowl and microwave on high for 30-45 seconds or until melted. Spread over cheesecake and top with blackberries. Refrigerate until serving.
