Vino Cotto Cheesecake Bars
Vino Cotto Cheesecake Bars
5/5
A light-textured cheesecake filling over an amazing almond flour crust!
Recipe and photo by Deena Montillo
Verified Recipe ✅
Print
Ingredients:
- 1¼ cups all-purpose flour
- ¼ cup almond flour
- ¾ cup finely chopped pecans
- ¼ cup packed light brown sugar
- 1 stick butter, melted
- ¼ cup Vino Cotto by Montillo Italian Foods
- 2 (8-ounce) packages of cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon pure vanilla
Directions:
- Preheat oven to 350°F (177°C).
- For the crust: Using a fork, mix together all the dry ingredients for the crust into a bowl. Add the melted butter and vino cotto. Thoroughly combine all ingredients.
- Hand press dough evenly into an ungreased 13 by 9 by 2 inch pan. Bake for 20 to 30 minutes or until lightly browned and firm to the touch.
- For the filling: In a separate bowl, add all the filling ingredients and mix until the batter is smooth. Pour filling over the crust.
- Bake for 20 to 30 minutes or until the surface is deep golden brown and feels springy to the touch. To test for doneness, insert a toothpick in the middle of the pan then immediately remove it. The toothpick should come out clean when the cheesecake bars are done.
- Allow to cool completely before cutting into squares. Yield: 35 bars
4/5
These cookies owe their spicy bite to a dose of freshly-ground white pepper. They are a staple at Christmas in the city of Teramo and keep well for weeks in an airtight tin. Tradition dictates that they be dipped in vino cotto or sweet wine at meal’s end.
Verified Recipe ✅
5/5
Tender chicken topped with a scrumptious caramelized bacon, onions and vino cotto.
Recipe and photo by Deena Montillo
Verified Recipe ✅
4/5
The larger the grapes, the better! If you can find big, round, seedless globe grapes, those work perfectly.
Recipe by Jaden Hair, Steamy Kitchen, December 11, 2013
- Prep: 5 mins
- Cook: 20 mins
- Yields: 4 Servings
Verified Recipe ✅