Servings: 12 | Yield: 2 dozen
This recipe is a must-have for anyone who loves baking. I’m more of a cookie person than a cake person. I just love how easy it is to eat these crazy delicious desserts. This Lemony Italian Cheesecake cookie is one of the recipes I was excited to bake. Every ingredient complements each other in a good way, lemon and cheesecake in one dessert is a taste of heaven.
Those simple pleasures are so often the source of cream cheese, and these cookies are no exception. Lemony, soft, and festive, with light drizzled icing, they ‘re delicious, sure — but maybe their ease is what these cookies do go for them. But in fact, the best thing about these lemony Italian Cheesecake Cookies is that they are like two desserts in one. For one tasty bite-size treat, a mash-up of cookies and cheesecake.
1 pound ricotta cheese
2 (8 ounce) packages cream cheese, softened
1 ½ cups white sugar
1 tsp vanilla extract
3 tbsp cornstarch
3 tbsp all-purpose flour
½ cup butter, melted and cooled
(½) pint sour cream
(½) lemon, juiced
1 cup cherry pie filling
Cream the ricotta and cream cheese, then add sugar and continue beating until smooth. Add the lemon juice, vanilla, flour, and cornstarch, beat well after each addition. Beat in melted butter gradually, then blend in sour cream, and continue beating all ingredients until well blended.
Pour it into ungreased 9×13 inch on, bake it at about 3320 degrees F (160 degrees C) for an hour. Turn the oven off, and leave for 2 hours inside.
Cut it into squares, then top each with strawberry, blueberry, or cherry pie filling. You can freeze the bar, too.
You can add strawberry or blueberry and use it as a topping on top of the cookies.
Be sure all of your ingredients, particularly your cream cheese and butter, are at room temperature. You want a batter that is cohesive without lumps.
Per Serving: 454.5 calories; 143.6 mg cholesterol; 250.2 mg sodium; 10.3 g protein; 39 g carbohydrates.