Ricotta cheesecake in phyllo cups recipe

Ricotta Cheesecake in Phyllo Cups recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the creamy and rich flavors of a delectable Ricotta Cheesecake in Phyllo Cups. This delightful dessert combines the smoothness of ricotta cheese with the delicate crunch of phyllo pastry cups, creating a perfect balance of textures. With a hint of sweetness and a touch of tanginess, this recipe is sure to satisfy your dessert cravings. Easy to make and visually appealing, these individual cheesecake cups are perfect for any occasion.

Keywords: Ricotta cheesecake, Phyllo cups, Creamy, Delicate crunch, Dessert.

Ricotta cheesecake in phyllo cups recipe details

Ricotta cheesecake in phyllo cups recipe, recipe Rating: 4.7
Number of votes:119

Ingredients for filling

6 ounces cream cheese, room temperature

1/4 cup sugar

2 large egg yolks

1 large egg

1/2 cup whole milk ricotta cheese

1 teaspoon Frangelico (optional)

1/2 teaspoon grated lemon peel

1/2 teaspoon vanilla extract

Ingredients for Phyllo Cups

4 sheets fresh phyllo pastry or frozen, thawed

1/4 cup unsalted butter, melted

Powdered sugar

Berries

Instructions:

Preheat oven to 350 degrees. Butter six 3/4-cup custard cups. Using electric mixer, beat cream cheese and 1/4 cup sugar in medium bowl to blend. Add yolks and egg at one time, beating just until combined. Beat in ricotta, Frangelico, lemon peel, and vanilla. Place 1 phyllo sheet on work surface. Brush lightly with butter. Top with second phyllo sheet; brush lightly with butter. Repeat twice, forming stack of 4 sheets. Cut into 6 squares. Place 1 stacked square in each prepared cup, buttered side up, pressing onto bottom and up sides of cup. Spoon filling into cups. Bake until filling is puffed and pastry begins to brown, about 40 minutes.

Remove desserts from cups. Sift powdered sugar over. Top with berries. Serve warm.

Serves: 6