NO-BAKE BLUEBERRY CHEESECAKE BARS
I saw this in the NY Times on July 23, 2008 in "The Minimalist" column by Mark Bittman, and I'm posting it here for safe keeping. Some of the suggestions/comments from the article are 1) drain any liquid from ricotta cheese, if watery 2) the cheese mixture is "deliciously creamy when first produced, but sets up well once chilled," 3) the bars should become sturdy enough to cut (carefully) and sit up staight on a plate 4) If you don't find this sweet enough, you may want to add up to 1/4 cup sugar instead of increasing the honey, because you don't want the honey flavor to become overpowering, 5) Other flavor possibilities to add with the blueberries: any citrus you like; a teaspoon or so of very finely ground coffee or cocoa; chopped raisins or chocolate chips, and 6) You could make a berry sauce (just cook berries with a little water and sugare) and spoon over the cheesecake. The "cooking time" refers to how long you should chill before serving. Any comments/suggestions are welcome!
Provided by SGpratt
Categories Cheesecake
Time 1h20m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Combine crushed graham crackers, nuts if using, and melted butter.
- Press evenly into a bottom of an 8-or 9-inch square pan (glass is recommended) to form a crust about 1/4 inch thick.
- Put crust in refrigerator until ready to use.
- Using a standing or hand mixer, or a whisk, combine cream cheese, ricotta cheese, honey, lemon rind and salt. Blend until smooth.
- Spread cheese mixture carefully and evenly over crust, using a spatula or butter knife to smooth top.
- Cover with fresh blueberries and chill for at least an hour or until set.
- Cut into square or bars and serve.
Nutrition Facts : Calories 339, Fat 20.9, SaturatedFat 11.2, Cholesterol 58.4, Sodium 308.4, Carbohydrate 31.9, Fiber 1.5, Sugar 16.8, Protein 7.3
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