Lemon Dill Cheesecakes with Lox

30-40 mini phyllo shells
8 ounces cream cheese, softened
1 egg
1/4 cup sour cream
1 lemon, zested and juiced
1 tablespoon minced fresh dill
1 tablespoon milk
1 tablespoon cornstarch
1/4 teaspoon kosher salt
6 ounces lox

Preheat oven to 325° F and lay out phyllo shells on a baking sheet. Cream together cream cheese, egg, sour cream, lemon zest, lemon juice, dill, milk, cornstarch and salt. Scoop into mini phyllo shells about 3/4 of the way full. Bake at 325° F for 15-20 minutes until set. Remove from oven and allow to come to room temperature. Store in fridge to cool.

Just before serving, slice thin pieces of lox to top the savory cheese bites. Garnish with extra dill, if desired.


Makes 30-40 appetizers.

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