Total Time
45mins
Prep 25 mins
Cook 20 mins

This was posted on another site by chefcarolyn. Her comments: "These blossoms are a beautiful addition to any buffet or as the perfect ending to a perfect meal." I love this idea.

Ingredients Nutrition

Directions

  1. Drain thawed raspberries in fine-0meshed sieve over 1-cup glass measure. Reserve Syrup.
  2. Preheat oven to 350°F Grease 12 (2 ½ inch) muffin cups.
  3. Brush melted butter onto 1 phyllo sheet. Cover with second phyllo sheet; brush with butter. Repeat with remaining sheets of phyllo.
  4. Cut stack of phyllo in thirds lengthwise and then in fourths crosswise, to make a total of 12 squares.
  5. Gently fit each stacked square into prepared muffin cup.
  6. Place cream cheese, cottage cheese, egg, 3 tablespoons sugar, 1 tsp lemon juice and vanilla in food processor or blender. Process until smooth. Divide mixture evenly among muffin cups.
  7. Bake 10 to 15 minutes or until lightly browned.
  8. Carefully remove from muffin cups to wire racks to cool.
  9. Bring reserved raspberry syrup to a boil in small saucepan over medium-high heat.
  10. Cook until reduced to ¾ cup, stirring occasionally.
  11. Place thawed raspberries in food processor or blender. Process until smooth.
  12. Press through fine-meshed sieve with back of spoon to remove seeds.
  13. Combine raspberry puree, reduced syrup, remaining ½ cup sugar and 3 tsp lemon juice in small bowl. Mix well.
  14. To serve, spoon raspberry sauce onto 12 dessert plates. Place cheesecake blossom on each plate. Garnish, if desired, with whole raspberries and mint leaves.