Mini cheesecakes

Ingredients for 1 servings:

• 700 g cream cheese
• 80 g sugar
• 2 eggs
• 1 egg yolk
• 1 pack of pastry sheets (phyllo or yufka dough, 250 g)
• 200 g jam (raspberry) or other red fruit spread

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Yufka dough with sweet filling, visually appealing but simple, makes 20 pieces.

Preheat the oven to 175°C (conventional heat, fan oven: 150°C). For the filling, mix the cream cheese with the sugar, eggs, and egg yolk. Grease a 12-hole muffin tin and cut each pastry sheet into four equal-sized squares. Line each cup with two squares. Do not place the squares exactly on top of each other, but slightly offset so that they resemble a flower shape. Fill the cups with about 2 tablespoons of cream cheese and add just a teaspoon of fruit spread to each one, stirring in a little. Bake in the hot oven for about 20 minutes. Allow the cakes to cool slightly, but remove them from the tin while still warm and let them cool on a wire rack. Bake eight more cakes with the remaining filling, the remaining pastry sheets, and the remaining fruit spread.