Mini Cheesecake

AUTHOR
Kerry Mosley
DIFFICULTY
very easy
RATING
3 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 20
  • 700 g Double cream cheese
  • 80 g Sugar
  • 2 eggs + 1 egg yolk (Gr. M)
  • 7-10 Tbsp Grease
  • 1 (250 g) Roll of filo or yufka dough (refrigerated shelf)
  • 1 glass (270 g) red fruit spread (e.g. cherry)

Directions

  1. 1

    For the filling, mix cream cheese, sugar, eggs and egg yolk well with the whisks of the mixer.

  2. 2

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease a muffin baking tray (12 troughs) and cut each pastry sheet into 4 equal squares. Line each muffin tray with 2 squares staggered.

  3. 3

    Spread about 3 tablespoons of cream cheese cream in it. Add approx. 1 tsp. fruit spread each and stir in lightly. Bake in a hot oven for about 20 minutes. Let the cheesecakes cool down, lift them out of the tin while still warm and let them cool down on a cake rack.

  4. 4

    Bake 8 more mini cheesecakes from the rest of the pastry sheets, cream cheese and fruit spread.

Nutrition Facts

KCAL
190 kcal
CARBS
20 g
FATS
10 g
PROTEINS
4 g

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