1. 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. 2. Add a little of the cheese mixture to the warmed chocolate, then stir this mixture into remaining cheese mixture. 3. 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 ina 350 F. oven, adding more water if needed, until set and lightly browned on top, about 1 hour. 4. Remove from oven, let cool, and refrigerate for at least 4 hours. 5. 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. 6. Brush each dessert with additional melted butter. Place on a baking sheet and bake in a 350 R. oven for 10 minutes, or until phyllo begins to brown. Transfer to dessert plates and decorate with fruit purees.
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 249 (61%)|
|Amt Per Serving||% DV|
|Total Fat 27.6g||37 %|
|Saturated Fat 13.7g||69 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 329.3mg||101 %|
|Sodium 360.6mg||12 %|
|Potassium 176.2mg||5 %|
|Total Carbohydrate 27.6g||8 %|
|Dietary Fiber 0.4g||1 %|
|Sugars, other 27.3g|
|Protein 12.5g||18 %|
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Calories per serving: 405
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