Mini ricotta cheesecakes

Recipe from: January 2012

Ingredients 7
Servings 12
Time 00:15

Ingredients

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

Method

00:10
 
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.
 

 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.