Are you guys familiar with Jump restaurant in Toronto? It's an Oliver Bonacini restaurant. Anyways, they have this White Chocolate Cheesecake with a with biscotti crust and double-baked in phyllo. It is incredible! The individual slice is wrapped in phyllo and warmed so when you eat it it's soo creamy. I have it whenever we go there for dinner and I get it for take out once in a while.. but I would love to be able to make this at home. Has anyone tried this? ANy idea where I can get the recipe?
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Thanks Foxxy, Naughty me.. I googled it after I posted and found the same recipe .. next time..
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1/2 lb White chocolate,melted
1 1/2 lb Cream cheese
1 1/4 c Granulated sugar
1 1/2 ts Grated orange or lemon rind
3 Eggs
1/2 c Cream plus 3 Tb
1/2 ts 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 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.