Raspberry Cheesecake Cups

Total Time: 1 hr 12 mins Preparation Time: 1 hr Cook Time: 12 mins

Ingredients

• Servings: 12
• 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

Recipe

• 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.