Italian Cheesecake Cookies

Recipe View 15 mins Preheat & Prep: Preheat your oven to 320°F (160°C). Ensure all ingredients are at the correct temperature before starting. (Prep time: 15 minutes)

Recipe View 5 mins Cream Cheese Mixture: In a large mixing bowl, cream together the ricotta cheese and softened cream cheese until smooth and lump-free. (5 minutes)

Recipe View 7 mins Add Sugar & Flavor: Gradually add the granulated sugar to the cheese mixture, beating until fully incorporated and the mixture is light and fluffy. Then add lemon juice, vanilla extract, flour, and cornstarch, beating well after each addition to ensure even distribution. (7 minutes)

Recipe View 5 mins Incorporate Eggs & Butter: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Slowly drizzle in the cooled melted butter, mixing until just combined. (5 minutes)

Recipe View 3 mins Blend in Sour Cream: Gently blend in the sour cream until the batter is smooth and homogenous. Be careful not to overmix. (3 minutes)

Recipe View 1 hrs Bake: Pour the batter into an ungreased 9x13 inch baking pan, spreading evenly. Bake in the preheated oven for 1 hour, or until the center is just set and the edges are lightly golden. (Bake time: 1 hour)

Recipe View 2 hrs Cooling Process: Once baked, turn off the oven and leave the cheesecake cookies inside for an additional 2 hours. This gradual cooling process helps prevent cracking. (Cooling time: 2 hours)

Recipe View 2 hrs Chill & Serve: Remove the pan from the oven and let it cool completely at room temperature. Then, cover and chill in the refrigerator for at least 2 hours before cutting into squares. (Chill time: 2 hours)

Recipe View 5 mins Garnish: Before serving, top each square with a spoonful of high-quality cherry pie filling, if desired. This adds a delightful burst of fruity flavor that complements the creamy cheesecake. (5 minutes)