Phyllo Wrapped White Chocolate Cheesecake
1/2 pound white chocolate, melted
3 pkgs. (8 oz. each) cream cheese
1-1/4 cups sugar
1-1/2 teaspoons grated orange or lemon rind
1/2 cup plus 3 tbs. cream
1/2 teaspoon vanilla
12 phyllo sheets
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.
Add a little of the cheese mixture to the warmed chocolate, then stir this mixture into remaining cheese mixture.
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 350ºF oven, adding more water if needed, until set and lightly browned on top, about 1 hour. Remove from oven, let cool, and refrigerate for at least 4 hours.
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.
Brush each dessert with additional melted butter. Place on a baking sheet and bake in a 350ºF oven for 10 minutes, or until phyllo begins to brown.
Transfer to dessert plates and decorate with fruit purees.