Mini Ricotta Cheesecakes with Raspberries

Ingredients

• 3 sheets of phyllo pastry • non-stick spray or 80 g butter – melted • 250 g ricotta cheese • ½ cup condensed milk • 2 eggs • juice of 1 lemon • finely grated zest of 1 lemon

Method

Preheat oven to 180C.

Take 3 sheets of phyllo pastry and spray each sheet with the non-stick spray or brush with melted butter. Place sheets on top of each other and with a cookie cutter or stacking ring cut out 12 circles and place them in the bottom of your muffins pan.

For the filling: Mix the lemon juice with the condensed milk until it thickens. Add the eggs and the lemon zest and mix through. Fold in the ricotta cheese and spoon into the phyllo shells. Bake for 10 minutes and remove from the oven. Serve with fresh raspberries or any other summer fruit of your choice!

Makes 12 mini cheesecakes

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