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Phyllo-Wrapped White Chocolate Cheesecake

 

63

Yield

12

servings

Prep

20

min

Cook

1

hrs

Ready

1

hrs

Trans-fat Free
 

Ingredients

½ pound white chocolate
melted
1 ½ pounds cream cheese
1 ¼ cups sugar
granulated
1 ½ teaspoons orange zest
grated
3 large eggs
½ cup cream
3 tablespoons cream
½ teaspoon vanilla extract
12 each phyllo (filo) pastry sheets
*
1 x butter
melted
*

Directions

While chocolate melts in double boiler, use a mixer on low smooth.

(Do not use low-fat cheese in this recipe)

Beat in eggs one at a time, followed by cream and vanilla.

Add a little of the cheese mixture to the warmed chocolate, then stir this mixture into remaining cheese mixture.

Spoon mixture into a buttered 9-inch layer cake pan, lined with parchment paper.

Set in a pan, and pour in hot water until it reaches halfway up the pan.

Bake ina 350℉ (180℃). oven, adding more water if needed, until set and lightly browned on top, about 1 hour.

Remove from oven, let cool, and refrigerate for at least 4 hours.

To serve, lightly brush each 8 - 12- inch square of phyllo pastry with melted butter.

Gently remove each slice of cheesecake from pan.

Wrap a sheet of prepared phyllo pastry around each piece, folding until cake is covered with three layers.

Trim excess pastry.

Brush each dessert with additional melted butter.

Place on a baking sheet and bake in a 350℉ (180℃) oven for 10 minutes, or until phyllo begins to brown.

Transfer to dessert plates and decorate with fruit purees.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 42563% of calories from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 18g 91%
Trans Fat 0g
Cholesterol 127mg 42%
Sodium 208mg 9%
Total Carbohydrate 11g 11%
Dietary Fiber 0g 0%
Sugars g
Protein 15g
Vitamin A 18% Vitamin C 1%
Calcium 10% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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