Cheesecake wrapped in Phyllo from pastry chef Yoav Deckelbaum. Photo: Ran Biran.
Cheesecake wrapped in Phyllo from pastry chef Yoav Deckelbaum. Photo: Ran Biran.
Recipe

Phyllo Cheesecake

I found this cake when I was working in Canada: the pastry chef froze a cheesecake, wrapped it in phyllo and baked it again, the result is amazing!

The secret to this phyllo cheesecake is that it’s twice baked: first as a white chocolate cheese filling with a crumb base and then once again the following day after it is wrapped in phyllo dough. The result is a light, fluffy phyllo cheesecake with multiple layers of crunchy crust.

Cheesecake is an example of one of the many foods adopted by Eastern and Central European Jews – as those communities spread outwards, these foods came with them, to America, Great Britain and Western Europe, where they went through their own assimilation process. Cheesecake, and dairy products in general, are served for Shavuot, the harvest holiday, as a symbol of the “land of milk and honey”. In Eastern Europe, women would make their own soft cheese as well as sour cream.

Ingredients for Phyllo Cheesecake

For the crumble:

  • 1/2 cup + 1 teaspoon (75 grams) flour
  • 4½ tablespoons (65 grams) butter cut into cubes
  • 1/3 cup (65 grams) Sugar
  • a pinch Salt

For the cheese filling:

  • 4.5 oz (125 grams) white chocolate
  • 1/2 cup (125 ml) whipping cream sweetened
  • 22 oz (625 grams) 9% white cheese (similar to cream cheese)
  • 2/3 cup (125 grams) Sugar
  • 3 eggs
  • 1 teaspoon vanilla paste
  • 3 phyllo dough sheets
  • 3½ tablespoons (50 grams) butter

Instructions

Prepare the base:

  • 1. Heat the oven to 340F (170C) degrees and grease a 9.5" (24 cm) springform pan. In a food processor, pulse the crumb ingredients together until the thickness of bread crumbs and transfer to the pan. Press in slightly and bake for about 20 minutes until lightly browned. Keep the oven on.

Prepare the cheese filling:

  • 2. In the meantime: place the cream and chocolate in a bain marie, (pot or bowl placed on top of a pot of hot water) melt, and mix to combine. Cool slightly.

  • 3. In the bowl of a stand mixer fitted with the paddle attachment, mix the cheese, sugar, eggs and vanilla paste to a uniform mixture on low speed.

  • 4. Add the melted chocolate mixture to the bowl and mix in until just uniform. Pour the mixture on the prepared base and bake for about 30 minutes (still at 340F/170C degrees) until the cake is firm.

  • 5. Remove the outer part of the springform pan (leaving the base only) and refrigerate overnight in the fridge or freezer.

  • 6. The following day, heat the oven to 340F (170C) degrees. Brush melted butter on both sides of each sheet of phyllo and stack one on top of the other. Wrap the cake in the phyllo leaves while fastening them to the base (see photo) and bake for about 20 minutes until golden.

    Phyllo Wrapped Cheesecake from pastry chef Yoav Deckelbaum. Photography: Ran Biran.
    Phyllo Wrapped Cheesecake from pastry chef Yoav Deckelbaum. Photography: Ran Biran.
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*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.