Title: Little Phyllo Cheesecakes
Categories: Cheesecake
Yield: 1 Servings
| 8 | | Sheets commercial frozen |
| | | Phyllo Pastry, thawed |
| 1/2 | c | Butter or margarine, melted |
| 9 | oz | Cream cheese; softened |
| | | Softened |
| 1/2 | c | Sifted powdered sugar |
| 1 1/2 | ts | Grated orange rind |
| 1 | tb | Orange juice |
| 1/2 | c | Orange marmalade |
| 2 | ts | Orange juice |
Place one sheet of phyllo on a damp towel (keep remaining phyllo covered).
Lightly brush phyllo with melted butter. Layer 3 more sheets phyllo on
first sheet, brushing each sheet with butter. Repeat to make another stack
of 4 sheets phyllo. Cut each stack of phyllo into 3-inch squares using
kitchen shears.Brush miniature muffin cups with melted butter. Place one
square of layered phyllo into each muffin cup, pressing gently in center to
form a pastry shell. Bake at 350 degrees for 8 to 10 minutes or until
golden. Gently remove from pan, and let cool on wire racks.Combine cream
cheese, powdered sugar, orange rind, and 1 tablespoon orange juice in a
small mixing bowl; beat at high speed of an electric mixer until blended
and smooth. Spoon 1-1/2 teaspoons cream cheese mixture into each pastry
shell. Combine orange marmalade and 2 teaspoons orange juice; top each
cheesecake with 1/2 teaspoon orange marmalade mixture. Yield: 40
pastries.NOTE: Phyllo shells may be made up to 2 days in advance, and
stored in an airtight container. Fill shells up to 4 hours before serving,
and keep chilled until ready to serve.