Raspberry Cheesecake Blossom Recipe
Raspberry Cheesecake Blossoms is an easy yet delicious dessert recipe. Try this Raspberry Cheesecake Blossoms; I am sure you will get a lot of compliments.
Ingredients
8 sheets phyllo dough
1/4 cup butter, melted
1/2 cup cottage cheese
1 package (8 ounces) cream cheese, softened
1 egg
1/2 cup plus 3 tablespoons sugar, divided
4 teaspoons lemon juice, divided
1/2 teaspoon vanilla
3 packages (10 ounces each) frozen raspberries, thawed and drained, reserving syrup
Fresh raspberries and sliced kiwifruit, for garnish
Directions
Preheat oven to 350°F.
Grease 12 (2 1/2 inch) muffin cups.
Layer 4 sheets of phyllo dough on waxed paper, brushing each sheet with melted butter.
Repeat with remaining 4 sheets, forming separate stack.
Cut each stack in half lengthwise and then in thirds crosswise, to make a total of 12 squares.
Gently fit each stacked square into prepared muffin cup, forming 4-petaled blossom.
Process the cheeses, egg, 3 tablespoons of the sugar, 1 teaspoon of the lemon juice and the vanilla in a food processor or blender until smooth.
Divide evenly among blossom cups.
Bake 10 to 15 minutes or until lightly browned.
Carefully remove from muffin cups to cool.
Bring reserved raspberry syrup to a boil in small saucepan.
Cook until reduced to 3/4 cup, stirring occasionally.
Puree thawed raspberries in food processor or blender; press through sieve to remove seeds.
Combine raspberry puree, syrup, remaining 1/2 cup sugar and 3 teaspoons lemon juice.
Refrigerate.
Grease 12 (2 1/2 inch) muffin cups.
Layer 4 sheets of phyllo dough on waxed paper, brushing each sheet with melted butter.
Repeat with remaining 4 sheets, forming separate stack.
Cut each stack in half lengthwise and then in thirds crosswise, to make a total of 12 squares.
Gently fit each stacked square into prepared muffin cup, forming 4-petaled blossom.
Process the cheeses, egg, 3 tablespoons of the sugar, 1 teaspoon of the lemon juice and the vanilla in a food processor or blender until smooth.
Divide evenly among blossom cups.
Bake 10 to 15 minutes or until lightly browned.
Carefully remove from muffin cups to cool.
Bring reserved raspberry syrup to a boil in small saucepan.
Cook until reduced to 3/4 cup, stirring occasionally.
Puree thawed raspberries in food processor or blender; press through sieve to remove seeds.
Combine raspberry puree, syrup, remaining 1/2 cup sugar and 3 teaspoons lemon juice.
Refrigerate.
