Filo Wrapped
White Chocolate
Cheesecake
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1/2 lb. White Chocolate
1 1/2 lb. Cream Cheese
1 1/4 cup Sugar
1 1/2 tsp. grated lemon zest
3 eggs
1/2 cup Cream + 3 Tbls
1/2 tsp. Vanilla
12 Filo Sheets
Melted Butter
Slowly melt the white chocolate in a double boiler. Mix together with the softened cream cheese a little at a time. Add sugar and lemon rind. Blend in eggs one at a time, beating well after each. Add cream and vanilla.
Line a 9 inch layer cake pan with parchment paper, and spoon the mixture into it. Place this pan in a shallow baking dish, and fill it with water till it reaches halfway up the side of the cheesecake pan. You may need to add morewater as it bakes. Bake at 350° for about 1 hour, or until ligtly browned on top. Let the cheesecake cool for 4 hours or overnight.
Brush an 8"x12" square of filo dough with melted butter. Wrap a slice of cheesecake in the filo until it is covered with about 3 layers all around. Trim off the excess filo. Bake at 350° for 10 minutes or until golden brown.
