Raspberry Cheesecake Cups

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Raspberry Cheesecake Cups to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Raspberry Cheesecake Cups, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• (PICTURED ABOVE)
• brad moritz, limerick, pennsylvania
• I’m frequently told these festive individual
• desserts are too pretty to eat! Phyllo dough is
• easy to work with—don’t be afraid to try it
• for these special treats. With the bright red
• raspberries, these creamy cheese cups make a
• fine finale for Christmas dinner.
• 8 sheets phyllo dough (14 inches x 9 inches)
• 1/4 cup butter, melted
• 1 egg
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla extract
• 1 package (8 ounces) cream cheese,
• cubed
• 1/2 cup 4% cottage cheese
• 3 tablespoons sugar
• RASPBERRY SAUCE:
• 3 packages (10 ounces each) frozen
• sweetened raspberries, thawed
• 1/4 cup sugar
• 1 tablespoon lemon juice
• Fresh raspberries and mint
• 1 Unroll the phyllo dough sheets. While
• assembling, keep remaining dough covered
• with plastic wrap and a damp cloth. Brush
• one phyllo sheet with butter. Top with
• another sheet; brush with butter. Repeat
• with remaining phyllo and butter. Cut stack
• lengthwise into three pieces; cut widthwise

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Lightly press each stack into a greased muffin cup. 2 In a blender, place the egg, lemon juice, vanilla, cheeses and sugar; cover and process until smooth

Step 2: Technique & Execution

Spoon about 2 tablespoons into each phyllo cup

Step 3: Technique & Execution

Bake at 350° for 12-15 minutes or until lightly browned

Step 4: Technique & Execution

Carefully remove from pan to wire racks to cool

Step 5: Technique & Execution

Cover and refrigerate. 3 For sauce, drain raspberries, reserving the juice in a small saucepan; set berries aside

Step 6: Technique & Execution

Bring juice to a boil