Raspberry Cheesecake Cups |
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Prep Time: 60 Minutes Cook Time: 12 Minutes |
Ready In: 72 Minutes Servings: 12 |
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This is such a pretty dessert. Ingredients:
8 sheets phyllo dough |
1/4 cup butter, melted (no substitutes) |
1 egg |
1 teaspoon lemon juice |
1/2 teaspoon vanilla extract or 1/4 real vanilla |
1 (8 ounce) package cream cheese, cubed |
1/2 cup small curd cottage cheese |
3 tablespoons sugar |
3 (10 ounce) packages frozen raspberries, thawed |
1/4 cup sugar |
1 tablespoon lemon juice |
fresh raspberry |
mint |
Directions:
1. Unroll phyllo dough sheets; trim if necessary into 13X9 rectangles.
2. (While assembling, keep remaining dough covered with plastic wrap and a damp cloth). Brush one phyllo sheet with butter.
3. Top with another sheet; brush with butter.
4. Repeat with remaining phyllo and butter.
5. Cut stack lengthwise into three pieces; cut widthwise into fourths.
6. Lightly press each stack into a greased muffin cup.
7. In a blender, place the egg, lemon juice, vanilla, cheeses, and sugar; cover and process until smooth.
8. Spoon about 2 tbsp into each phyllo cup.
9. Bake at 350°F for 12-15 minutes, or until lightly browned.
10. Carefully remove from pan to wire racks to cool.
11. Cover and refrigerate.
12. For sauce, drain raspberries, reserving juice in a small pan; set berries aside.
13. Bring juice to a boil.
14. Reduce heat; simmer, uncovered, for 15-20 minutes or until reduced to 3/4 cup.
15. In a blender, puree reserved raspberries; press through a sieve to remove seeds.
16. In a bowl, combine pureed raspberries, raspberry juice, sugar and lemon juice.
17. Cover and refrigerate until chilled.
18. To serve, spoon raspberry sauce onto dessert plates; top each with a cheesecake cup.
19. Garnish with fresh berries and mint.
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