Monday, 11 February 2008

Phyllo Chocolate Cheesecake

200 - 250 grams cream cheese,
   room temperature
200 - 250 grams mascarpone
1/2  pkg phyllo dough
3 tbsp confectioners' sugar
1/4 cup butter, melted

Chocolate Sauce
1 c heavy cream
1 c dark pure chocolate
2 tbsp sugar
pinch of salt

Whipped Cream (if desired) 
2 c heavy cream, cold
4 Tbsp confectioners' sugar

Make chocolate sauce and store in refrigerator overnight or for several hours:
In a medium sauce pan add 1 cup of heavy cream, a pinch of salt and 2 tablespoons sugar (granulated), heat well until almost to a boil, break up chocolate and add in, stirring until chocolate is melted, pour into airtight container and place in fridge (overnight or until thick like cake frosting).
Preheat oven to 350. Line cake pan with parchment paper set aside.

In a large mixing bowl combine chocolate sauce, cream cheese and 2 tablespoons of confectioners sugar.  Using an electric mixer blend well until creamy.

Place a sheet of phyllo inside cake pan (I used a small cake pan but a 10 inch spring form can used or what-have-you), just fold it around so it fits and then brush with melted butter.  Continue this until you have 8-10 sheets of phyllo in place.

Next put chocolate/cream cheese mix in centre of pan and press towards edges.

Repeat the steps for the phyllo dough again on top of chocolate mix.
Place in oven and bake for 20-30 minutes or until phyllo is golden brown.
Let cool completely then move to serving plate.

Make whipped topping to use on top of cooled pastry: 
In a medium chilled mixing bowl add 2 cups heavy cream, using electric mixer start whipping cream.  After it starts to get thick add 4 tbs confectioners sugar and continue beating until thick.  Use piping bag to decorate top or just dollop on with a spoon. Mix 1 tablespoon cocoa and 1 tablespoon confectioners sugar and dust over top.

Note:  I almost always simply use the canned whipped cream and just dot it around the top when serving.