Ingredients:
8 sheets phyllo dough
1/4 cup butter, melted ( no substitutes)
1 eggs
1 teaspoon lemon juice
1/2 teaspoon vanilla extract or 1/4 real vanilla
1 (8 ounce) packages cream cheese, cubed
1/2 cup small curd cottage cheese
3 tablespoons sugar
3 (10 ounce) packages frozen raspberries, thawed
1/4 cup sugar
1 tablespoon lemon juice
fresh raspberries
mint
Directions:
Unroll phyllo dough sheets; trim if necessary into 13X9 rectangles.
(While assembling, keep remaining dough covered with plastic wrap and a damp cloth). Brush one phyllo sheet with butter.
Top with another sheet; brush with butter.
Repeat with remaining phyllo and butter.
Cut stack lengthwise into three pieces; cut widthwise into fourths.
Lightly press each stack into a greased muffin cup.
In a blender, place the egg, lemon juice, vanilla, cheeses, and sugar; cover and process until smooth.
Spoon about 2 tbsp into each phyllo cup.
Bake at 350 F for 12-15 minutes, or until lightly browned.
Carefully remove from pan to wire racks to cool.
Cover and refrigerate.
For sauce, drain raspberries, reserving juice in a small pan; set berries aside.
Bring juice to a boil.
Reduce heat; simmer, uncovered, for 15-20 minutes or until reduced to 3/4 cup.
In a blender, puree reserved raspberries; press through a sieve to remove seeds.
In a bowl, combine pureed raspberries, raspberry juice, sugar and lemon juice.
Cover and refrigerate until chilled.
To serve, spoon raspberry sauce onto dessert plates; top each with a cheesecake cup.
Garnish with fresh berries and mint.
Servings: 12
Time preparation: 60 min.
Time total: 72 min.