A crispy dough filled with a creamy cheesecake filling. The best cheesecake fold cookies!
Combine 3/4 cup fresh cheese with 4 oz cream cheese and 1/4 cup sugar until blended.
With a mixer fitted with a beater attachment, cream together 2 sticks butter, 1 cup fresh cheese, 1/4 cup sugar until mostly smooth. Combine 1/2 tsp baking soda with 1 tbsp vinegar, then add to the rest of the creamed mixture. Beat to combine, 30-40 seconds.
Add about 1½ cup flour and mix in, the dough should be very soft and not too sticky, but sticky nevertheless. You can add up to 1/2 cup of flour more to make the dough manageable if needed.
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