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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

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

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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