Menu
Chef Reward Points

I work at ...

Continue

We are tailoring content specific to your business.

Ingredients

+

Cheesecake:

  • CARTE D'OR Cheesecake
    CARTE D'OR Cheesecake
    250 g
    Added to cart: CARTE D'OR Cheesecake
  • Water (cold) 300 ml

Cheesecake Phyllo Cigars

  • Phyllo pastry sheets 8 no
  • Eggs, large (class A) 1 pc
  • Sugar, icing (confectioner's) 50 ml
  • Butter 100 g

serve:

  • CARTE D’OR Wild Berry Sauce
    CARTE D’OR Wild Berry Sauce
    150 ml
    Added to cart: CARTE D’OR Wild Berry Sauce

Preparation

  1. Cheesecake:

    • In a electric mixer, whisk together Carte D’Or Cheesecake Powder and cold water, set in a 15cm×20cm baking tray. Allow to set in the fridge for 15-20 minutes.
  2. Cheesecake Phyllo Cigars

    • Cut each phyllo sheets into 4 pieces, stick two squares together with a brush of melted butter.
    • Cut the cheesecake into finger size length (16 portions) and wrap the cheesecake in the phyllo pastry, closing off each end, and stick down with beaten egg. Refrigerate.
    • Deep Fry the phyllo cheesecake rolls at 180°C until golden brown.
    • Drain off the excess oil onto paper towel.
    • Dust the Cheesecake cigars with icing sugar.
  3. serve:

    • Serve with dipping sauce of Carte D’Or Wild berry sauce and fresh berry and kiwi salsa
  4. Chef tip

    • When working with phyllo pastry, cover with a damp cloth as dries out quickly.