Italian Cheesecake Cookies You Have To Try

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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 (eight ounce) programs cream cheese, softened
1 1/2 cups white sugar
four eggs
1 teaspoon vanilla extract
3 tablespoons cornstarch
three tablespoons all-cause flour
half of cup butter, melted and cooled
half pint bitter cream
half of lemon, juiced
1 cup cherry pie filling

Instructions :

Prep :	Cook : 12M	Ready in :

Cream collectively the ricotta and cream cheese. Add sugar and retain beating until smooth. 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, retain beating all elements until nicely mixed.
Pour into ungreased nine x thirteen inch pan. Bake at 320 tiers F (one hundred sixty tiers C) for 1 hr. Turn off oven and go away interior for two hours.
Cut into squares. Top each with strawberry, blueberry, or cherry pie filling. Note: Bars can be frozen.

Notes :

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