Sweet Cheese & Raspberry Parcels Cake

An amazingly delicious cheesecake with a Mediterranean flair

It is so easy to make, creamy but crispy. Easy to serve, as each guest can pull apart and enjoy one or more parcels.

This is going to be your absolute favorite cheesecake recipe!

1 packet of Filo dough, thawed

2 8 oz packages of whipped cream cheese

1/2 cup of sour cream

3 tablespoons of cornstarch

3 tablespoons vanilla instant pudding (Osem)

1 teaspoon of vanilla extract

1/4 teaspoon of cinnamon

1 cup of sugar: And a little more to sprinkle

1 - 2 teaspoons of lemon zest

1 cup of fresh raspberries

1/4 cup of melted butter to brush the dough

In a bowl, mix the cheeses, sour cream, sugar, vanilla extract, lemon zest, cinnamon, instant pudding and cornstarch to a smooth texture.
Place the Filo dough on your kitchen counter, and cover with a damp kitchen cloth, so it doesn’t dry out. You will be working with one Filo dough sheet at a time.
Cut each sheet into 4 squares; brush very very lightly with melted butter (or spray with cooking spray), and sprinkle with a little sugar. Stack the Filo squares one on top of the other.
Place 1-2 tablespoons of the sweet cheese filling in the center of the stacked Filo sheets (you want to get a nice amount in each parcel), and put 1-2 raspberries in the center. Lift the corners to meet one another, creating a parcel filled with the sweet cream cheese filling and raspberries.
Place the parcels in a round springform pan, lined with parchment paper all around and in the center. When done with all the parcels, lightly brush the top with butter.
Bake the cake for 30 minutes Sprinkle with powdered sugar, and serve warm. You can make it ahead of time, and then heat it for 5 minutes before serving. It is heavenly!