Raspberry Cheesecake Cups

Ingredients

• 8 sheets phyllo dough
• 1/4 cup butter, melted (no substitutes)
• 1 egg
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract or 1/4 real vanilla
• 1 (8 ounce) package cream cheese, cubed
• 1/2 cup small curd cottage cheese
• 3 tablespoons sugar

Raspberry sauce

• 3 (10 ounce) packages frozen raspberries, thawed
• 1/4 cup sugar
• 1 tablespoon lemon juice
• fresh raspberry
• mint

Directions

1. 1

   Unroll phyllo dough sheets; trim if necessary into 13X9 rectangles.

2. 2

   (While assembling, keep remaining dough covered with plastic wrap and a damp cloth). Brush one phyllo sheet with butter.

3. 3

   Top with another sheet; brush with butter.

4. 4

   Repeat with remaining phyllo and butter.

5. 5

   Cut stack lengthwise into three pieces; cut widthwise into fourths.

6. 6

   Lightly press each stack into a greased muffin cup.

7. 7

   In a blender, place the egg, lemon juice, vanilla, cheeses, and sugar; cover and process until smooth.

8. 8

   Spoon about 2 tbsp into each phyllo cup.

9. 9

   Bake at 350°F for 12-15 minutes, or until lightly browned.

10. 10

    Carefully remove from pan to wire racks to cool.

11. 11

    Cover and refrigerate.

12. 12

    For sauce, drain raspberries, reserving juice in a small pan; set berries aside.

13. 13

    Bring juice to a boil.

14. 14

    Reduce heat; simmer, uncovered, for 15-20 minutes or until reduced to 3/4 cup.

15. 15

    In a blender, puree reserved raspberries; press through a sieve to remove seeds.

16. 16

    In a bowl, combine pureed raspberries, raspberry juice, sugar and lemon juice.

17. 17

    Cover and refrigerate until chilled.

18. 18

    To serve, spoon raspberry sauce onto dessert plates; top each with a cheesecake cup.

19. 19

    Garnish with fresh berries and mint.