How to: Ina’s Limoncello Ricotta Cheesecake Bars | Barefoot Contessa: Cook Like a Pro | Food Network

Ina shows how to make lemon cheesecake bars with a crust that won't crack, adding a cream cheese, ricotta, limoncello and lemon zest to complete the dessert.


The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.

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Limoncello Ricotta Cheesecake
Recipe courtesy of Ina Garten
Total: 7 hr 50 min
Active: 25 min
Yield: 12 servings
Level: Easy

Ingredients

For the crust:
Nonstick cooking spray
2 cups graham cracker crumbs (15 crackers)
2 tablespoons sugar
1/4 pound (1 stick) unsalted butter, melted

For the filling:
16 ounces cream cheese, such as Philadelphia, at room temperature
1 1/4 cup sugar
1 1/2 cups whole-milk ricotta cheese (12 ounces), homemade or store-bought
1/2 cup Italian limoncello, at room temperature
1 teaspoon pure vanilla extract
1 tablespoon grated lemon zest, plus extra for serving (2 lemons)
5 extra-large eggs, at room temperature

Directions

Preheat the oven to 350 degrees F. Position a rack in the center of the oven. Spray a 9 x13 x 2-inch baking pan with nonstick cooking spray.

For the crust, combine the graham cracker crumbs, sugar, and butter in a medium bowl and mix until moistened. Press the mixture evenly in the prepared pan and 1/4 inch up the sides. Bake for 8 minutes and set aside to cool.

For the filling, place the cream cheese and sugar in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed for 3 minutes, until light and fluffy. Add the ricotta and beat for another minute, scraping down the bowl. With the mixer on low, add the limoncello, vanilla, and lemon zest and beat for one minute. With the mixer on medium-low, add the eggs, one at a time, until incorporated. Scrape down the bowl and mix until the batter is smooth. Pour over the crust.

Place the baking pan in a roasting pan large enough to hold the baking pan completely flat. Place the pan in the oven and carefully pour enough of the hottest tap water into the roasting pan to come halfway up the sides of the baking pan. Bake for 50 to 55 minutes, until almost set in the center. (It will still be a little jiggly when you shake the pan gently.) Turn off the heat and leave the cheesecake in the oven in the water bath for 15 minutes to prevent the cheesecake from cracking. Take the baking pan out of the water bath and place on a rack to cool completely. Wrap the entire pan with plastic wrap and refrigerate for at least 6 hours or overnight. Sprinkle with extra grated lemon zest, cut in 12 pieces, and serve cold.

"Cooking for Jeffrey" by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.


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How to: Ina’s Limoncello Ricotta Cheesecake Bars | Barefoot Contessa: Cook Like a Pro | Food Network

[danielapagliaro]

"That's the best dessert I've ever had in my life." I love Jeffrey!!!! He says the same thing with everything Ina makes. Looks great, I'm going to make this today.

[kristentaylorkennedy]

Ina is giving me life during quarantine.

[anitajagodzinski]

Ina's grin throughout each of her videos is almost as wonderful as her recipes. When I watch her cook, I feel like I'm with a dear friend. She's an original. :)

[jimmonade]

She literally glows with happiness. I admire her so much.

[trevorheath]

I love how the vanilla she uses literally is $50. Haha. Iconic.

[sanamalik]

Jeffrey is the world’s biggest hypeman. I don’t know what I love more- watching Ina or watching her and Jeffrey’s relationship.

[Mayabee]

I love how much Jeffrey appreciates her cooking. He seems like such a sweet person.

[millerjoan]

Ina, I absolutely love you! All your recipes are great and you are someone to look up to! TFS!

[gumzy]

LMAO, she went in for a cheers and Jeffrey just kept on eating it

[mrdasilver]

3:12 filming crew spotted on mixing bowl! 😂

[BakeWithDollies]

She can literally do no wrong, looks delicious! 😍

[AshkenaziChristian]

I made these last night and they are delicious! I will definitely make them again.

[etcomehome]

What a thoughtful husband, always gives dear wife a nice compliment!

[blankitapimentel]

Me encanta 😊 eres una gran Chef, son un matrimonio adorable, felicidades 🍾

[allentrice]

What do that mean about limoncello and ricotta for the cheesecake?! That's so sweet and neat! Thanks for Ina, she do care for basics! 🍋🍋🍋🍋🍰🍰🍰🍰

[mariarosacisternagrez]

Me encantas todas las recetas de la sra Ina. Que pena que todos los videos no estén en español 😘😘

[lexxnataliatan]

Watching this at 5 in the morning.... man, i didnt realise my tummy grumbled to

[victorialadybug]

I've never thought of using limoncello to flavor a cheesecake. I'm going to try that the next time I make one.

[NCloyd]

Fabulous! The next dessert at our monthly Men’s dinner! Invitation only, any takers?

[joannesheffield]

Soooo Beautiful!  Can't wait to try it!!  Thanks, Ina!!