Zutaten für Raspberry Cheesecake Cups
- Phyllo Dough
- Approximately 1/4 cup (4 tbsp) melted butter
- 2 large eggs
- 2 tbsp lemon juice
- Vanilla Extract
- Cream Cheese
- Small Curd Cottage Cheese
- 1/2 cup granulated sugar + 1/4 cup granulated sugar (for sauce)
- Frozen Raspberries
- Fresh Raspberry
- Mint
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Raspberry Cheesecake Cups? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Raspberry Cheesecake Cups
- Preheat oven to 350°F (175°C).
- Unroll one package (14.1 oz) of phyllo dough sheets. Trim, if necessary, to create 13x9 inch rectangles.
- Lightly brush one phyllo sheet with melted butter (approximately 1 tbsp).
- Top with another sheet and brush with butter. Repeat with remaining phyllo and butter, creating a stack of 6-8 sheets.
- Cut the phyllo stack lengthwise into three equal pieces.
- Cut each lengthwise piece widthwise into four equal pieces.
- Gently press each stack into a greased muffin cup, forming a cup shape.
- In a blender, combine 2 large eggs, 2 tbsp lemon juice, 1 tsp vanilla extract, 16 oz cream cheese (softened), 4 oz mascarpone cheese (softened), and 1/2 cup granulated sugar.
- Blend until completely smooth and creamy.
- Spoon about 2 tablespoons of the cheesecake mixture into each phyllo cup.
- Bake for 12-15 minutes, or until the filling is set and the phyllo is lightly golden brown.
- Carefully remove the cheesecake cups from the muffin tin and let them cool on a wire rack.
- Refrigerate the cheesecake cups for at least 2 hours before serving.
- For the raspberry sauce: Drain 12 oz fresh raspberries, reserving the juice in a small saucepan.
- Set the berries aside.
- Bring the reserved raspberry juice to a boil over medium heat.
- Reduce heat to low and simmer uncovered for 15-20 minutes, or until reduced to 3/4 cup.
- In a blender, puree the reserved raspberries until smooth.
- Press the puree through a fine-mesh sieve to remove the seeds.
- In a bowl, whisk together the raspberry puree, reduced raspberry juice, 1/4 cup granulated sugar, and 1 tbsp lemon juice.
- Cover and refrigerate the raspberry sauce until chilled.
- To serve, spoon raspberry sauce onto dessert plates.
- Top with a cheesecake cup.
- Garnish with fresh raspberries and a sprig of mint.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
91g
Fat
35g
Carbs
11g
