- 140 grams crushed sweet biscuits (graham cracker or cookie crumbs)
- 1oz butter – melted
- 1.5 tbsp. cornstarch
- 1.5 tbsp. water
- 360 grams cream cheese
- 425 grams ricotta cheese
- 4 eggs 1 cup icing sugar
- 1 tbsp. orange zest cup ice wine
- 8 tsp. blueberry – raspberry preserve
- 4 phyllo sheets
- 1 cup butter melted
1 -Combine the crushed sweet biscuits with the melted butter. Evenly divide the sweet biscuit mix into the eight small ramekins. Pat down the biscuit mix in each ramekin to form a thin crust. Refrigerate the lined ramekins for 1 hour.Preheat the oven to 300-degrees F.
2- Combine the cornstarch with water to make a smooth paste. Process the cream cheese in a food processor until smooth. Add the cornstarch mixture, ricotta, eggs, sugar, orange zest and ice wine to the creamed softened cream cheese. Mix until smooth and evenly divide the batter into the ready-made, lined ramekins.
3 – Top each filled ramekin with one teaspoon of the blueberry/ raspberry preserve and bake the individual cheese cakes in the pre-heated oven until set – approximately 15-20 minutes. Remove from heat and cool completely. Place one sheet on phyllo pastry onto a flat surface, brush it lightly with melted butter, layer another phyllo pasty sheet on top and brush once again with butter. Repeat this process with the two remaining sheets of pastry.
4 – Cut the lined pastry sheets into 4 squares or quarters- making a total of 8 squares. Wrap each individual mini cheese cake with one square of the buttered phyllo pastry sheets and bake in a preheated 325-degree oven until the cheesecake is warmed and the pastry is crispy and golden brown. Remove from oven and serve warm with fresh whipped cream, berries and mint.