| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts | 12 | Servings | |
INGREDIENTS
| 1/2 | lb | White chocolate, melted |
| 1 1/2 | lb | Cream cheese |
| 1 1/4 | c | Granulated sugar |
| 1 1/2 | t | Grated orange or lemon rind |
| 3 | Eggs | |
| 1/2 | c | Cream plus 3 Tb |
| 1/2 | t | Vanilla |
| 12 | Phyllo sheets | |
| Melted butter |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 452
Calories From Fat: 292
Total Fat: 33.1g
Cholesterol: 142.8mg
Sodium: 296.6mg
Potassium: 119.9mg
Carbohydrates: 33.5g
Fiber: <1g
Sugar: 22.7g
Protein: 6.6g