These pleasant Cherry-Ricotta Bars with Lemon-Mascarpone Glaze function the creamy richness of BelGioioso® Ricotta con Latte® Cheese, which provides a clean texture to the buttery crust. The bars are topped with a luscious glaze constituted of BelGioioso® Mascarpone Cheese, offering a tangy sweetness that completely enhances the recent cherries.
Cherry-Ricotta Bars with Lemon-Mascarpone Glaze
Makes about 12 bars
- 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 recent cherries, divided
- 3 tablespoons (45 grams) recent 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) entire milk
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Preheat oven to 375°F (190°C). Line a 9-inch sq. baking pan with heavy-duty foil, letting extra prolong over sides of pan. Calmly spray foil with cooking spray.
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In a medium bowl, whisk collectively flour and baking powder.
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In a big microwave-safe bowl, warmth ⅔ cup (150 grams) butter on excessive in 10-second intervals, stirring between every, till 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 combination till mixed. Reserve 1 cup (289 grams) dough in a small bowl. Press remaining dough into backside of ready pan.
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Bake till dough edges are calmly browned, 10 to 12 minutes. Let cool barely in pan on a wire rack. Go away oven on.
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In the meantime, in a medium saucepan, whisk collectively 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. Prepare dinner over medium warmth, stirring often, till bubbles start to kind round sides of pan and liquid is thickened, 5 to six minutes.
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Take away from warmth; stir in remaining 2 cups (300 grams) cherries and remaining ½ teaspoon (2 grams) vanilla. Unfold onto ready crust. Crumble reserved dough onto cherries.
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Bake till topping is golden brown and filling is bubbly, 18 to twenty minutes. Let cool utterly in pan on a wire rack.
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Utilizing extra foil as handles, take away from pan, and lower into bars.
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In one other medium bowl, whisk collectively mascarpone and confectioners’ sugar; whisk in milk and remaining 1 tablespoon (15 grams) lemon juice till clean and pourable. Drizzle onto bars. Refrigerate in an hermetic container for as much as 3 days.
