Shelly's Recipe

PHYLLO-WRAPPED WHITE CHOCOLATE CHEESECAKE

Category: Cheesecake

1/2 lbs white chocolate, melted
1 1/2 lbs cream cheese
1 1/4 cups sugar
1 1/2 tsp grated orange or lemon rind
3 Eggs
1/2 cup cream plus 3 tbsp
1/2 tsp vanilla
12 phyllo sheets
Melted butter

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. 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 at 350, 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 8x12 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 at 350 for 10 minutes, or until phyllo begins to brown. Transfer to dessert plates and decorate with fruit purees.