Mini Cheese Cakes
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 5 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 700 g cream cheese
- 80 g suar
- 2 egg (s)
- 1 egg yolk
- 1 packet pastry sheets (filo or yufka dough, 250 g)
- 200 g jam (raspberry) or other red fruit spread
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C (top / bottom heat, convection: 150 ° C). For the filling, mix the cream cheese with the sugar, eggs and egg yolk.
- Grease a 12-cup muffin tin and cut each sheet of pastry into four equal squares. Line the wells of the mold with two squares each. Do not place the squares exactly on top of each other, but offset them a little so that they resemble a flower in shape.
- Fill the molds with approx. 2 tablespoons of cream cheese cream and add a small teaspoon of fruit spread to each and stir in a little. Bake in the hot oven for about 20 minutes. Let the cakes cool down a bit, but remove them from the mold while still warm and let them cool down on a wire rack.
- Bake eight more cakes with the remaining filling, the remaining pastry sheets and the rest of the fruit spread.
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