Ricotta cheesecake in phyllo cups recipe
Ricotta Cheesecake in Phyllo Cups recipe
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- 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
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.
Reference: Ricotta cheesecake in phyllo cups recipe
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