Pastry-Wrapped White Chocolate Cheesecake
Had to amend the recipe a bit, as I could not find any phyllo. I used pastry sheets instead and layered them...still delicious!
- 1/2 lb
- white chocolate, melted
- 1 1/2 lb
- cream cheese
- 1 1/4 c
- 1 1/2 tsp
- orange rind, grated
- 1/2 c
- 1/2 tsp
- vanilla extract
- pastry sheets
- butter, melted
- 1/2 c
- mik chocolate chips, melted
1While 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).
2Beat in eggs one at a time, followed by cream and vanilla.
3Add a little of the cheese mixture to the warmed chocolate, then stir this mixture into remaining cheese mixture.
4Spoon mixture onto two pastry sheets laying side by side on large cookie sheet. Top with remaining two pastry sheets.
5Bake in a 350 oven, until set and lightly browned on top, about 1 hour.
6Remove from oven, let cool, and refrigerate for at least 4 hours.
7Drizzle with white chocolate and milk chocolate.
Can be served topped with whipped cream.
8Refrigerate any leftovers