Little Phyllo Cheesecakes

1. 1

   Place one sheet of phyllo on a damp towel (keep remaining phyllo covered).

2. 2

   Lightly brush phyllo with melted butter.

3. 3

   Layer 3 more sheets phyllo on first sheet, brushing each sheet with butter.

4. 4

   Repeat to make another stack of 4 sheets phyllo.

5. 5

   Cut each stack of phyllo into 3-inch squares using kitchen shears.

6. 6

   Brush miniature muffin cups with melted butter.

7. 7

   Place one square of layered phyllo into each muffin cup, pressing gently in center to form a pastry shell.

8. 8

   Bake at 350F (180C) for 8 to 10 minutes or until golden.

9. 9

   Gently remove from pan, and let cool on wire racks.

10. 10

    Combine cream cheese, powdered sugar, orange rind, and 1 tablespoon orange juice in a small mixing bowl; beat at high speed of an electric mixer until blended and smooth.

11. 11

    Spoon 1 1/2 teaspoons cream cheese mixture into each pastry shell.

12. 12

    Combine orange marmalade and 2 teaspoons orange juice; top each cheesecake with 1/2 teaspoon orange marmalade mixture.

13. 13

    NOTE: Phyllo shells may be made up to 2 days in advance, and stored in an airtight container.

14. 14

    Fill shells up to 4 hours before serving, and keep chilled until ready to serve.

No additional tips available.