Manouri Cheesecake With Wine Poached Peaches and Phyllo Cigars

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine the melted butter and ground graham crackers on the bottom and up the sides of a 10-inch springform pan and chill.
  • Preheat the oven to 325°F.
  • In the bowl of an electric mixer whisk together all the.
  • remaining ingredients for the cheesecake.
  • Pour into the chilled springform pan and bake until set, about 1 1/4 hours.
  • While the cheesecake is baking, make the fruit topping: Poach the peaches and figs in the wine together with the spices until the figs soften.
  • Remove peaches and figs with a slotted spoon and strain the liquid.
  • Put back into a pot and simmer until reduced to a loose syrup consistency. Place the fruit back into the reduced wine.
  • Make the cigars: Place the first phyllo sheet in front of you, brush with butter and sprinkle with half the nut and sesame seed.
  • filling.
  • Sprinkle lightly with sugar and cinnamon and roll up along the horizontal end very tightly to get a thin cylinder.
  • Repeat with the second sheet and nut-sesame-seed mixture.
  • Bake on a buttered sheet pan until crisp and golden, remove, cool, and, using a serrated knife cut into 8 equal pieces.
  • When the cheesecake is set and golden, remove and cool.
  • Remove from the springform pan and cut into 8 slices.
  • To serve: top with the peach-wine mixture and garnish with a phyllo cigar.
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