Recipe

Raspberry Cheesecake Blossoms Recipe

	Chefcarolyn / All my dishes 1 year, 6 months ago These blossoms are a beautiful addition to any buffet or as the perfect ending to a perfect meal. Prep:25m Cook:20m Servings:12	Chefcarolyn
	easy elegant cheap

Does this look good? Yeah! / Nope

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Ingredients

3 Packages (10 oz each) frozen raspberries, in syrup, thawed

¼ Cup butter, melted

8 Sheets phyllo dough (cover with plastic wrap and then a damp kitchen towel to prevent dough from drying out)

1 Package (8 oz) cream cheese, softened

½ Cup cottage cheese

1 Large egg

½ Cup plus 3 TBSP sugar, divided

4 Tsp lemon juice, divided

½ Tsp vanilla

Fresh Raspberries for garnish

Directions

Drain thawed raspberries in fine-0meshed sieve over 1-cup glass measure. Reserve Syrup.

Preheat oven to 350 F. Grease 12 (2 ½ inch) muffin cups.

Brush melted butter onto 1 phyllo sheet. Cover with second phyllo sheet; brush with butter. Repeat with remaining sheets of phyllo.

Cut stack of phyllo in thirds lengthwise and then in fourths crosswise, to make a total of 12 squares. Gently fit each stacked square into prepared muffin cup.

Place cream cheese, cottage cheese, egg, 3 tablespoons sugar, 1 tsp lemon juice and vanilla in food processor or blender. Process until smooth. Divide mixture evenly among muffin cups.

Bake 10 to 15 minutes or until lightly browned. Carefully remove from muffin cups to wire racks to cool.

Bring reserved raspberry syrup to a boil in small saucepan over medium-high heat. Cook until reduced to ¾ cup, stirring occasionally. Place thawed raspberries in food processor or blender. Process until smooth. Press through fine-meshed sieve with back of spoon to remove seeds.

Combine raspberry puree, reduced syrup, remaining ½ cup sugar and 3 tsp lemon juice in small bowl. Mix well.

To serve, spoon raspberry sauce onto 12 dessert plates. Place cheesecake blossom on each plate. Garnish, if desired, with whole raspberries and mint leaves.

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Comments

debra47 1 year, 5 months ago said:
Wow! Recipe sounds divine.

edensong 1 year, 4 months ago said:
It certainly does sound wonderful. Had to look up phyllo dough -- It's a pastry dough made in very thin sheets. It is used in many dessert pastries such as baklava and spanakopita. You can find the dough in many grocery store frozen food areas.

chefcarolyn 1 year, 4 months ago said:
Phyllo (filo) dough is actually quite easy to work with. The key to a flaky pastry is the use of melted butter or oil. Butter has a much better flavor but I do know people who have used spray olive oil to lessen the "bad" fat content. You want to make sure that all the corners are "greased" or the the phyllo will burn.

Don't worry if your phyllo tears - just keep going. Several layers end up "gluing" the tear shut.