Phyllo-Wrapped White Chocolate Cheesecake
phyllo (filo) pastry sheets
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.
Transfer to dessert plates and decorate with fruit purees.