Mini ricotta cheesecakes

Recipe from: January 2012

Ingredients 7
Servings 2
Minutes 00:15


Serving Change
  • 3
    sheets of phyllo pastry
  • Non-stick spray or 80g butter – melted
  • 250
    ricotta cheese - drained
  • 125
    condensed milk
  • 2
  • Juice of 1 lemon
  • Finely grated zest of 1 lemon


Preheat oven to 180°C.
Take 3 sheets of phyllo and spray each sheet with the non-stick spray or brush with melted butter.
Place sheets on top of each other and with a cookie cutter of stacking ring cut out 12 circles and place them in the bottom of your muffins pan.

For the filling:
Mix the lemon juice with the condensed milk until it thickens. Add the eggs and the lemon zest and mix through.
Fold in the ricotta cheese and spoon into the phyllo shells.
Bake for 10 minutes and remove from the oven.
Serve with fresh raspberries or any other summer fruit of your choice.

Reprinted with permission of My Easy Cooking.
To visit My Easy Cooking’s blog, click here.



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