Very good and fun to make! I wish I doubled the recipe to make more though. Thanks for sharing!
I want to thank you for several helpful things this recipe provided. Cutting phyllo with a pizza cutter is such a good tip and I also appreciated learning I could use powdered milk successfully in cheesecake! This recipe has a lot going for it. The finished cheesecakes just glisten when finished, the amount of apricots in each tiny cheesecake is just right, and the timing is spot on for my oven. I also liked that this wasn’t overpoweringly sweet. I used a peach flavored white wine to soak the apricots and microwaved them until just hot before letting them sit. I did double the recipe and made these in a muffin tin. Great job chef! Good luck in the contest!!