Ingredients
1 tube (16-1/2 ounces) refrigerated sugar cookie dough1-1/2 cups ricotta cheese1 carton (8 ounces) mascarpone cheese1/2 cup sugar2 large eggs, lightly beaten3 teaspoons vanilla extract2 teaspoons grated lemon zest1 teaspoon lemon juice1 teaspoon orange juice1 tablespoon amaretto, optional1 cup seedless blackberry spreadable fruit2-2/3 cups fresh blackberries
Preparation
Preheat oven to 375°. Let cookie dough stand at room temperature 5 minutes to soften. Press onto bottom and 1 in. up sides of a greased 13x9-in. baking dish. Bake 12-15 minutes or until golden brown. Cool on a wire rack.
Meanwhile, in a large bowl, beat ricotta cheese, mascarpone cheese and sugar until blended. Add eggs; beat on low speed just until combined. Stir in vanilla, lemon zest, citrus juices and, if desired, amaretto. Pour into crust.
Bake 20-25 minutes or until center is almost set. Cool 1 hour on a wire rack.
Place spreadable fruit in a small microwave-safe bowl; microwave on high for 30-45 seconds or until melted. Spread over cheesecake layer; top with blackberries. Refrigerate until serving.
