Raspberry Cheesecake Blossoms

Ingredients

• 3 (10 ounce) packages frozen raspberries in light syrup, thawed
• 1/4 cup butter, melted
• 8 sheets phyllo dough (cover with plastic wrap and then a damp kitchen towel to prevent dough from drying out)
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup cottage cheese
• 1 large egg
• 1/2 cup sugar, plus
• 3 tablespoons sugar, divided
• 4 teaspoons lemon juice, divided
• 1/2 teaspoon vanilla
• fresh raspberry (to garnish)

Directions

1. 1

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

2. 2

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

3. 3

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

4. 4

   Cut stack of phyllo in thirds lengthwise and then in fourths crosswise, to make a total of 12 squares.

5. 5

   Gently fit each stacked square into prepared muffin cup.

6. 6

   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.

7. 7

   Bake 10 to 15 minutes or until lightly browned.

8. 8

   Carefully remove from muffin cups to wire racks to cool.

9. 9

   Bring reserved raspberry syrup to a boil in small saucepan over medium-high heat.

10. 10

    Cook until reduced to ¾ cup, stirring occasionally.

11. 11

    Place thawed raspberries in food processor or blender. Process until smooth.

12. 12

    Press through fine-meshed sieve with back of spoon to remove seeds.

13. 13

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

14. 14

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