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Feta Cheesecake And Wine Poached Dates

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Ingredients
  Feta 10 Ounce, crumbled (Preferably French)
  Sugar 2 1⁄2 Cup (40 tbs)
  All purpose flour 1 1⁄2 Teaspoon
  Cream cheese 22 Ounce (At Room Temperature)
  Eggs 5 Large
  Egg yolks 2 Large
  Heavy cream 2 Tablespoon
  Dry red wine 1 1⁄2 Cup (24 tbs)
  Vanilla bean 1 , split lengthwise and seeds scraped
  White peppercorns 3
  Fresh lemon juice 2 Tablespoon
  Pitted medjool dates 8 Ounce (24 In Number)
  Phyllo dough sheets 4
  Unsalted butter 6 Tablespoon, melted
Directions

1. Preheat the oven to 300°. Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil spray. Line the dish with aluminum foil, makingsure to press it into the corners; spray the foil.
2. In a standing electric mixer fitted with a paddle, beat the feta with 1 1/2 cups ofthe sugar and the flour at medium-low speed until creamy. Add the cream cheese and beat until blended. Add the whole eggs and egg yolks 1 at a time, beating well between additions: scrape down the side ofthe bowl as necessary. Beat in the heavy cream. Pour the cheesecake mixture into the prepared baking dish.
3. Set the dish in a large roasting pan. Add enough warm water to the pan to reach halfway up the side of the dish. Bake on the bottom rack of the oven for about
1 hour, until firm and set. Transfer the baking dish to a rack and let cool to room temperature, then freeze until very firm but not frozen solid, 3 to 4 hours.
4. Meanwhile, in a large saucepan, combine the red wine with the vanilla bean and seeds, peppercorns, lemon juice and the remaining 3/4 cup of sugar and bring to a simmer over moderate heat. Add the dates and simmer until plump, about 10 minutes. Transfer the dates to a bowl and boil the liquid until it has reduced to 1 cup, about 10 minutes. Let the syrup cool completely, then strain it over the dates.
5. Preheat the oven to 350° Brush 1 sheet of the phyllo dough with melted butter. Cover with a second sheet and brush with butter. Repeat with the remaining 2 phyllo sheets, buttering between them. Cut the layered phyllo into 3-inch squares (you should have 24). Transfer the squares to a large baking sheet. Cover with a sheet of parchment paper and top with a baking sheet to keep the phyllo flat. Bake for about 15 minutes, until golden and crisp. Remove the top baking sheet and let the phyllo squares cool.
6. Invert the chilled cheesecake onto a cutting board and peel off the foil. Using a hot, moist knife, cut the cake into twelve 3-inch squares. Set a cheesecake square on each of 12 phyllo squares and top with the remaining squares. Transfer the cheesecakes to plates. Drizzle some of the red wine syrup around each plate and garnish with the dates.

Recipe Summary

Course: 
Dessert
Method: 
Baked

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