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Milk Tart Cheesecakes
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Lancewood Milk Tart Cheesecakes

Ingredients

Phyllo cases:

4 sheet(s) phyllo pastry  cut into 36 12cm x 12cm squares
60 ml butter , melted

Filling:

460 g LANCEWOOD® Medium Fat Plain Cream Cheese
100 ml castor sugar
5 ml vanilla essence
2 extra large egg(s)
30 ml custard powder
5 ml cinnamon

For serving:

60 ml 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 a 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 & 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.

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