Tea

LANCEWOOD® MILK TART CHEESECAKES

12

Serves / Makes

Cooking Time

< 30 min

Cooking Style

Oven

Ingredients

Phyllo cases:

4 sheets phyllo pastry cut into thirty-six 12cm x 12cm squares

60ml - 80ml butter, melted

Filling:

2 x 230g LANCEWOOD® Medium Fat Cream Cheese Plain

100ml castor sugar

5ml vanilla essence

2 extra large eggs

30ml custard powder

5ml cinnamon

For serving:

60ml cinnamon sugar

 

Method

Phyllo cases:

Use 3 phyllo squares at a time, brush each lightly with butter and place on top of each other, without overlapping corners. Gently push into cavities of lightly greased muffin pan.

Filling:

Preheat oven to 180°C. Beat cream cheese, castor sugar and vanilla essence until smooth. Add eggs one at a time, beating well after each addition. Sift in custard powder and cinnamon. Divide mixture between prepared phyllo cases in muffin pan. Bake for 15 - 20 minutes. Switch off oven and leave inside for another 10 minutes. Remove and leave to cool before removing from muffin pan.

For serving:

Sprinkle with cinnamon sugar.

Hints and tips:

Place clean, moist cloth over phyllo squares while preparing them to prevent them from drying out. You can prepare phyllo cases in advance – cover loosely with cling film and leave in fridge. The same can be done with the filling.

Medium Fat Plain Cream Cheese

Medium Fat Plain Cream Cheese

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Medium Fat Cream Cheese Bulk

Medium Fat Cream Cheese Bulk

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