Name: Italian Cheesecake Cookies
Yield: 12
Ingredients: Ricotta cheese - 1 pound; Cream cheese, softened - 2 (8 ounce) packages; White sugar - 1 ½ cups; Eggs - 4; Vanilla extract - 1 teaspoon; Cornstarch - 3 tablespoons; All-purpose flour - 3 tablespoons; Butter, melted and cooled - ½ cup; Sour cream - ½ pint; Lemon, juiced - ½; Cherry pie filling - 1 cup

Ingredients for - Italian Cheesecake Cookies

1. Ricotta cheese 1 pound

2. Cream cheese, softened 2 (8 ounce) packages

3. White sugar 1 ½ cups

4. Eggs 4

5. Vanilla extract 1 teaspoon

6. Cornstarch 3 tablespoons

7. All-purpose flour 3 tablespoons

8. Butter, melted and cooled ½ cup

9. Sour cream ½ pint

10. Lemon, juiced ½

11. Cherry pie filling 1 cup

How to cook deliciously - Italian Cheesecake Cookies

1 . Stage

Cream together the ricotta and cream cheese. Add sugar and continue beating until smooth. Add lemon juice, vanilla, flour, and cornstarch, beating well after each addition. Beat in eggs, one at a time. Gradually beat in melted butter. Blend in sour cream, continue beating all ingredients until well blended.

2 . Stage

Pour into ungreased 9 x 13 inch pan. Bake at 320 degrees F (160 degrees C) for 1 hr. Turn off oven and leave inside for 2 hours.

3 . Stage

Cut into squares. Top each with strawberry, blueberry, or cherry pie filling. Note: Bars can be frozen.