Pronto's phyllo-wrapped white chocolate cheesecake

Course : Cheesecakes
Serves: 12
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1/2 pound White chocolate -- melted
1 1/2 pounds Cream cheese
1 1/4 cups Granulated sugar
1 1/2 teaspoons Grated orange or lemon rind
3 large eggs
1/2 cup Cream plus 3 Tb
1/2 teaspoon Vanilla
12 sheets Phyllo sheets
2 tablespoons Melted butter

Preparation / Directions:

1. While chocolate melts in double boiler, use a mixer on low speed and blend cheese, sugar and orange or lemon rind until smooth. (Do not use low-fat cheese in this recipe) Beat in eggs one at a time, followed by cream and vanilla. 2. Add a little of the cheese mixture to the warmed chocolate, then stir this mixture into remaining cheese mixture. 3. 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 F. oven, adding more water if needed, until set and lightly browned on top, about 1 hour. 4. Remove from oven, let cool, and refrigerate for at least 4 hours. 5. 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. 6. Brush each dessert with additional melted butter. Place on a baking sheet and bake in a 350 R. oven for 10 minutes, or until phyllo begins to brown. Transfer to dessert plates and decorate with fruit purees.

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