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Ricotta Peach Cheesecake Bars

Author: Gov't House Chefs - 2018 Maryland Buy Local Cookout

Ingredients

Crust:

  • 1½ cups graham cracker crumbs
  • ½ cup confectioners' sugar
  • 1 stick butter

Filling:

  • 4 cups whole milk
  • 2 cups heavy cream
  • 1 tsp salt
  • 3 tbsp champagne vinegar
  • 1 cup peach slices
  • 1 cup sugar
  • 2 tsp vanilla
  • 4 eggs

Instructions

Crust:

  • Melt butter. Combine crust ingredients.
  • Press into the bottom and up the sides of a 9-inch x 9-inch brownie pan.

Filling:

  • Bring milk, cream, and salt to a boil.
  • Turn off heat and stir in vinegar. Let sit for one minute. Mixture will separate.
  • Line a screen strainer with cheesecloth and place over large bowl. Pour mixture into strainer and strain the liquids into the bowl.
  • Chill and continue to drain liquid into the bowl overnight. The contents of the strainer will be quite firm the next day.
  • Discard the liquid from the bowl.
  • Place the firm ricotta into a food processor. Add peach slices, sugar, vanilla, and four eggs. Blend until smooth

Finish:

  • Pour filling mixture into pan with crust. Bake at 325° for 45 minutes to one hour. Chill and cut into squares.