Cheesecake in a crispy tray
Preheat the oven to 180 °. Allow the sheets of filo pastry to defrost covered. Fold each sheet in half, butter the sides and push them into a muffin mold, so that they form a container. Bake in the oven for about 5-10 minutes until they are nicely brown and crispy.
Beat the whipped cream with the vanilla sugar until it reaches yoghurt thickness. Stir the Philadelphia loose and mix in the whipped cream until smooth.
Crumble the Bastogne cakes and distribute them over the filo pastry trays. Then divide the cream over the trays and finally add the lawyer in the form of an egg yolk.
Allow to set up uncovered in the refrigerator for at least 1 hour. Finish the cheesecake with a sprig of fresh mint and icing sugar.
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