Mini ricotta cheesecakes

Name: Mini ricotta cheesecakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 3 phyllo pastry sheets; Cook n bake Original Non Stick Spray or melted butter; 250 g ricotta cheese; 125 ml condensed milk; 2 eggs; lemon juice only; lemon zest only

12 servings Prep: 15 mins, Cooking: 10 mins

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With succulent raspberries.

By Food24 January 16 2012

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Ingredients (7)

3	phyllo pastry — sheets
	Cook n bake Original Non Stick Spray — or melted butter
250 g	ricotta cheese
125 ml	condensed milk
2	eggs
	lemon — juice only
	lemon — zest only

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Method:

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.