These delightful Cherry-Ricotta Bars with Lemon-Mascarpone Glaze feature the creamy richness of BelGioioso® Ricotta con Latte® Cheese, which adds a smooth texture to the buttery crust. The bars are topped with a luscious glaze made from BelGioioso® Mascarpone Cheese, providing a tangy sweetness that perfectly complements the fresh cherries.
Cherry-Ricotta Bars with Lemon-Mascarpone Glaze
Makes about 12 bars
Ingredients
- 3 cups (375 grams) all-purpose flour
- ¾ teaspoon (3.75 grams) baking powder
- ⅔ cup (150 grams) plus 3 tablespoons (42 grams) unsalted butter, divided
- 1⅔ cups (333 grams) granulated sugar, divided
- ⅓ cup (80 grams) BelGioioso® Ricotta con Latte® Cheese
- 2 teaspoons (6 grams) kosher salt, divided
- 1½ teaspoons (6 grams) vanilla extract, divided
- 5 tablespoons (40 grams) cornstarch
- 5 cups (750 grams) halved pitted fresh cherries, divided
- 3 tablespoons (45 grams) fresh lemon juice, divided
- 4 ounces (113 grams) BelGioioso® Mascarpone Cheese, softened
- ½ cup (60 grams) confectioners’ sugar
- 1 to 2 tablespoons (15 to 30 grams) whole milk
Instructions
- Preheat oven to 375°F (190°C). Line a 9-inch square baking pan with heavy-duty foil, letting excess extend over sides of pan. Lightly spray foil with cooking spray.
- In a medium bowl, whisk together flour and baking powder.
- In a large microwave-safe bowl, heat ⅔ cup (150 grams) butter on high in 10-second intervals, stirring between each, until melted. Whisk in 1 cup (200 grams) granulated sugar, ricotta, 1½ teaspoons (4.5 grams) salt, and 1 teaspoon (4 grams) vanilla. Stir in flour mixture until combined. Reserve 1 cup (289 grams) dough in a small bowl. Press remaining dough into bottom of prepared pan.
- Bake until dough edges are lightly browned, 10 to 12 minutes. Let cool slightly in pan on a wire rack. Leave oven on.
- Meanwhile, in a medium saucepan, whisk together cornstarch, remaining ⅔ cup (133 grams) granulated sugar, and remaining ½ teaspoon salt. Stir in 3 cups (450 grams) cherries, 2 tablespoons (30 grams) lemon juice, and remaining 3 tablespoons (42 grams) butter. Cook over medium heat, stirring frequently, until bubbles begin to form around sides of pan and liquid is thickened, 5 to 6 minutes.
- Remove from heat; stir in remaining 2 cups (300 grams) cherries and remaining ½ teaspoon (2 grams) vanilla. Spread onto prepared crust. Crumble reserved dough onto cherries.
- Bake until topping is golden brown and filling is bubbly, 18 to 20 minutes. Let cool completely in pan on a wire rack.
- Using excess foil as handles, remove from pan, and cut into bars.
- In another medium bowl, whisk together mascarpone and confectioners’ sugar; whisk in milk and remaining 1 tablespoon (15 grams) lemon juice until smooth and pourable. Drizzle onto bars. Refrigerate in an airtight container for up to 3 days.
Tried this recipe?Let us know how it was!
Great way to use a small portion of ricotta leftover from another recipe. Very easy, the filling came together quickly while the base layer baked. I did cheat and used frozen cherries which I thawed and drained before starting the recipe. I also added 1/2 teaspoon of almond extract to the cooked filling. A big hit!