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Pronto's Phyllo-wrapped White Chocolate Cheesecake
Author/Submitted by: Taken from the Toronto Daily Star's "Starweek" magazine, the recipe was printed in response to a reader's request for the cheesecake recipe from Pronto Ristorante.,
Liz Parkinson
Servings: 12
Categories:
Cheesecakes
/
Chocolate
/
Desserts
Ingredients: 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
Eggs 1/2
cup
Cream,
plus 3 T
1/2
teaspoon
Vanilla 12
Phyllo sheets
Melted butter
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 in a 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 F. oven for 10 minutes, or until phyllo begins to brown. Transfer to dessert plates and decorate with fruit purees.
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