The Shamrock's Nook

Vancouver, British Columbia

Specialty Recipe

Ricotta Cheesecake in Phyllo Cups

Ingredients for filling

6 ounces cream cheese, room temperature

1/4 cup sugar

2 large egg yolks

1 large egg

1/2 cup whole milk ricotta cheese

1 teaspoon Frangelico (optional)

1/2 teaspoon grated lemon peel

1/2 teaspoon vanilla extract

Ingredients for Phyllo Cups

4 sheets fresh phyllo pastry or frozen, thawed

1/4 cup unsalted butter, melted

Powdered sugar

Berries

Preheat oven to 350 degrees. Butter six 3/4-cup custard cups. Using electric mixer, beat cream cheese and 1/4 cup sugar in medium bowl to blend. Add yolks and egg at one time, beating just until combined. Beat in ricotta, Frangelico, lemon peel, and vanilla. Place 1 phyllo sheet on work surface. Brush lightly with butter. Top with second phyllo sheet; brush lightly with butter. Repeat twice, forming stack of 4 sheets. Cut into 6 squares. Place 1 stacked square in each prepared cup, buttered side up, pressing onto bottom and up sides of cup. Spoon filling into cups. Bake until filling is puffed and pastry begins to brown, about 40 minutes.

Remove desserts from cups. Sift powdered sugar over. Top with berries. Serve warm.

Serves: 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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