BLACKBERRY CHEESECAKE BARS

1 tube (16 1.2-oz) 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 spreadable fruit 

2 2/3 cups fresh blackberries

Preheat oven to 350-degrees. Let cookie dough stand at room temperature 5 minutes to soften. Press dough onto bottom and f1-inch up the sides of a 9X13-inch baking dish. Bake 12-15 minutes or until golden brown. Remove from oven and allow to 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, and fruit juices. Stir in amaretto, if using. Pour into the crust.

Bake 20-25 minutes or until center is almost set. Cool for 1 hour.

Place the spreadable fruit in a small microwave-safe bowl; microwave on high 30-45 seconds or until melted. Spread over cheesecake and top with the fresh blackberries. Refrigerate until serving time.

Yield: 12 servings

2013 TOH magazine