Description
This twist on the traditional cheesecake puts a cream cheese filling in a flaky phyllo crust and tops it all off with a thick sauce featuring a mixture of strawberries and raspberries.
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 egg
- 1 tablespoon lemon juice
- 2 tablespoons milk
- 16 sheets Athens® Phyllo Dough (9″x14″), thawed
- 1/4 cup butter, melted
- 2 cups assorted fresh or frozen berries (such as strawberries, raspberries, blueberries), thawed
- 1/4 cup sugar
- 1 tablespoon plus 1 teaspoon cornstarch
- 2 tablespoons water
- 1 tablespoon Grand Marnier
Directions
Thaw one roll of phyllo, following thawing instructions on the package. Preheat oven to 350°F. In a large bowl, with mixer at low speed, beat cream cheese, sugar, vanilla, egg, lemon juice, and milk, until smooth.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lightly butter a 9” pie plate. Place 2 sheets of phyllo in pie pan, gently pressing down and with excess hanging over either side. Lightly brush with melted butter. Lay 2 more sheets of phyllo across the first two making a plus sign. Lay 2 more sheets diagonally across the pan, brush with butter and then 2 more sheets diagonally opposite. The phyllo should now resemble the spokes of a wheel. Repeat this process again with the remaining phyllo. Gently spread cream cheese mixture on the top layer of phyllo. Using food shears, trim the perimeter of phyllo as desired.
Bake for about 30 minutes or until the center is set. Let cool 15 minutes.
While cheesecake is baking, make the topping. In a medium saucepan, combine berries and sugar. Cook over medium heat, stirring, until mixture is hot. In a small bowl, dissolve cornstarch in water and Grand Marnier. Stir cornstarch mixture into berries. Cook over medium heat, stirring, about 2 minutes or until mixture is thick. Remove from heat and let cool. Spread berry mixture over cooled cheesecake.
Serve cool or chilled.
