Italian Cheesecake Cookies You Have To Try

Monday, January 2, 2012

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Italian Cheesecake Cookies

"A little chew of heaven! Try topping with strawberry or blueberry pie filling."

Ingredients :

1 pound ricotta cheese
2 (8 ounce) programs cream cheese, softened
1 1/2 cups white sugar
4 eggs
1 teaspoon vanilla extract
3 tablespoons cornstarch
three tablespoons all-reason flour
half of cup butter, melted and cooled
1/2 pint sour cream
1/2 lemon, juiced
1 cup cherry pie filling

Instructions :

Prep :	Cook : 12M	Ready in :

Cream together the ricotta and cream cheese. Add sugar and continue beating till easy. Add lemon juice, vanilla, flour, and cornstarch, beating nicely after every addition. Beat in eggs, one by one. Gradually beat in melted butter. Blend in sour cream, hold beating all ingredients till nicely blended.
Pour into ungreased nine x 13 inch pan. Bake at 320 levels F (a hundred and sixty ranges C) for 1 hr. Turn off oven and depart internal for 2 hours.
Cut into squares. Top each with strawberry, blueberry, or cherry pie filling. Note: Bars can be frozen.

Notes :

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