Mini Cheesecake

Name: Mini Cheesecake
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 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)

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

Desserts & Baking,very easy,Biscuits,Dessert,Cake,Baking tip,Coffee table,Children's party,Children's birthday party,Birthday,Children's Court

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
For the filling, mix cream cheese, sugar, eggs and egg yolk well with the whisks of the mixer.
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
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
Bake 8 more mini cheesecakes from the rest of the pastry sheets, cream cheese and fruit spread.