Italian Cheesecake Cookies
1 pound ricotta cheese
2 pkgs. (8 oz. each) cream cheese, softened
1-1/2 cups sugar
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons all-purpose flour
1/2 cup butter, melted and cooled
1/2 pint sour cream
1/2 lemon, juiced
1 cup cherry pie filling
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.
Pour into ungreased 9 x 13 inch pan. Bake at 320ºF for 1 hr. Turn off oven and leave inside for 2 hours.
Cut into squares. Top each with strawberry, blueberry, or cherry pie filling. Note: Bars can be frozen.
Note: Used a jelly roll pan instead of 9 x 13. The texture was definitely cheesecake - not sure why these are called cookies - there is still a moistness to the product. They are very good irregardless of what the name
implies and I will make these again. Used one cherry on each small square of cookie, placed in a petite cupcake paper. Nice presentation.