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Little Phyllo Cheesecakes Recipe
|Frozen phyllo pastry sheets||8 , thawed and frozen|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Cream cheese||9 Ounce, softened (Three 3 Ounce Package)|
|Powdered sugar||1⁄2 Cup (8 tbs), sifted|
|Grated orange rind||1 1⁄2 Teaspoon|
|Orange juice||1 Tablespoon|
|Orange marmalade||1⁄2 Cup (8 tbs)|
|Orange juice||2 Teaspoon|
Serving size: Complete recipe
Calories 2786 Calories from Fat 1600
% Daily Value*
Total Fat 182 g279.5%
Saturated Fat 107 g535.1%
Trans Fat 0 g
Cholesterol 522.5 mg
Sodium 1620.1 mg67.5%
Total Carbohydrates 283 g94.3%
Dietary Fiber 5 g20.2%
Sugars 175.2 g
Protein 29 g57.9%
Vitamin A 124.5% Vitamin C 51.4%
Calcium 41.6% Iron 31.7%
*Based on a 2000 Calorie diet
Lightly brush phyllo with melted butter.
Layer 3 more sheets phyllo on first sheet, brushing each sheet with butter.
Repeat to make another stack of 4 sheets phyllo.
Cut each stack of phyllo into 3 inch squares using kitchen shears.
Brush miniature muffin cups with melted butter.
Place one square of layered phyllo into each muffin cup, pressing gently in center to form a pastry shell.
Bake at 350° for 8 to 10 minutes or until golden.
Gently remove from pan, and let cool on wire racks'.
Combine cream cheese, powdered sugar, orange rind, and 1 tablespoon orange juice in a small mixing bowl; beat at high speed of an electric mixer until blended and smooth.
Spoon 1 1/2 teaspoons cream cheese mixture into each pastry shell.
Combine orange marmalade and 2 teaspoons orange juice; top each cheese cake with 1/2 teaspoon orange marmalade mixture