Recipe Ingredients
- 1 lb. refrigerated pie dough (or Pillsbury pie crusts)
- Flour, for rolling the dough
- 1 lb. part-skim ricotta cheese, room temperature
- 1 lb. cream cheese, room temperature
- 2 large eggs, room temperature
- 2 large egg yolks, room temperature
- ¾ cup orange juice (optional), divided
- ¾ cup powdered sugar
- 1 tsp. vanilla extract
- 1 cup orange marmalade
Recipe Directions
Heat oven to 350°F and arrange a rack in the middle. Line the bottom of a 10-by-15-by-1-inch rimmed baking sheet or jelly roll pan with parchment paper.
Lightly flour a work surface and roll thawed dough into a 18-by-12-inch rectangle. Work quickly to keep the dough as cold as possible. Transfer the dough to the prepared baking sheet and press it into the baking sheet (you should have a slight overhang of pie dough on each edge).
Trim the dough so it just hangs over the edge of the baking sheet by a 1/4-inch then prick the bottom of the crust with a fork. Freeze the dough until it’s chilled and set, at least 10 to 15 minutes (you’ll need to freeze it longer – at least 30 minutes — on a hot day).
Meanwhile, combine cheese, eggs, yolks, 1/2 cup of the orange juice, sugar, and vanilla extract in a large bowl with a hand mixer (or food processor), and process or mix until mixture is smooth. Pour filling into the crust and bake until crust is golden and cheese mixture is just set on the edges but still wobbly like custard in the center, about 25 to 30 minutes.
Then, make the glaze by combining the remaining 1/4 cup orange juice and the marmalade in a small saucepan and bring to a simmer over medium heat. Cook until slightly thickened (it will coat the back of a spoon), about 10 to 15 minutes. Set aside to cool slightly.
Remove bars to a wire rack and cool slightly before topping. Top with marmalade mixture then place in refrigerator until thoroughly cool. Once cool, remove bars from baking sheet then, using a sharp knife dipped in hot water, cut into 24 or 48 squares.
