Lemony Italian Cheesecake Cookies

by Sheryl

This is an excellent Easter cookie if you need some ideas. They’re sweet, dark, luminous, cheerful. I believe they taste the next day even better and you can make these completely in advance. These will be swallowed up by your friends and family, I know that for a fact … because mine did. Each last one had been gone. You can add your preferred filling on top of the cookies, I’d like to put strawberries because I am a big strawberry eater myself.

On the Greek island of Samos, the first “cheese cake” may have been made. Care molds dated around 2000 B.C. were excavated by physical anthropologists there. It was probably for thousands of years that cheese and cheese products had stood around but before this prehistory (that period in human history before the invention of writing) we will never really know. Cheese barbecue was considered a good energy supply in Greece and evidence shows that it was used by athletes during the first 776 B.C Olympic Games. Also known to use Greek brides and grooms as a wedding cake was cheesecake.

Ingredients:

1 pound ricotta cheese
2 packages of cream cheese (softened)
1 ½ cups white sugar
4 eggs
1 teaspoon vanilla extract
3 tablespoons cornstarch
3 tablespoons all-purpose flour
½ cup butter, melted and cooled
½ pint sour cream
½ lemon, juiced
1 cup cherry pie filling

Directions:

1. Cream the cream cheese and the ricotta. Add sugar and smooth. Stir well after each addition. Add lemon juice, vanilla, flour, and corn starch. Beat eggs one at a time. Beat in melted butter gradually. Continue mixing with sour cream to stir well up all the ingredients.

2. Put into a 9 x 13-inch ungreased pan. Bake for 1 hour at 320 ° F (160 ° C). Turn the oven off and leave for 2 hours inside.

3. Cut into a square shape. Top with a filling of strawberries, blueberries, or cherry pie. You can put the bars in the freezer

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