By Mandy Tanner
This crispy, frilly edges of this orange imbued cheesecake look so stunning that it’s hard to believe how easy this festive dessert is to make. Look for the paper-thin sheets of dough called phyllo (sometimes spelled filo) in the frozen food section of the supermarket. Though the cheesecake is quick and easy to make, it will need to chill for at least 4 hours before serving, so plan accordingly.
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|10||sheets phyllo dough, defrosted as package directs|
|4 Tablespoon||unsalted butter, melted|
|2||(8 oz) packages cream cheese, softened|
|1 Teaspoon||vanilla extract|
|2 Teaspoon||finely grated orange zest or lemon zest|
|1/4 Teaspoon||kosher salt|
|1/4 Cup||orange or lemon marmalade (optional)|
|2 Tablespoon||chopped pistachios (optional)|
Citrus Cheesecake with Phyllo Crust
If you’re your grill allows, position a grill grate in the middle position. Preheat the Traeger with the lid closed to 350°F; this will take about 15 minutes.
350 ˚F / 177 ˚C
Prepare the crust: Have handy a large piece of parchment paper for stacking the phyllo sheets. Keeping the phyllo sheets covered while working so they don’t dry out, place one sheet of phyllo dough on the parchment paper and brush it all over with butter. Take a second sheet and slightly rotating it so the ends do not match up, place it on top of the first sheet. Brush with butter and sprinkle with a teaspoon of sugar. Continue layering with sheets of phyllo dough, rotating each slightly, brushing with melted butter, and sprinkling with sugar until all but the last sheet of phyllo has been used. Place the final sheet on top of the stack but leave it plain (without butter and sugar).
10 sheets phyllo dough, defrosted as package directs
4 Tablespoon unsalted butter, melted
1/4 Cup sugar
Transfer the phyllo crust from the parchment to the springform pan, discarding the parchment. Gently press the stack of phyllo into the pan, allowing the edges to overhang.
Make the filling: In the bowl of food processor, combine the cream cheese, eggs, sugar, vanilla, orange or lemon zest, and salt. Process until smooth, about 1 minute. (Alternatively, combine the ingredients in a bowl and beat with an electric mixer.)
2 (8 oz) packages cream cheese, softened
2 large eggs
2/3 Cup sugar
1 Teaspoon vanilla extract
2 Teaspoon finely grated orange zest or lemon zest
1/4 Teaspoon kosher salt
Pour the filling into the prepared crust and smooth the top with an offset spatula. Allow the uneven edges of the phyllo dough to fall inwards naturally. Place the springform pan on a rimmed baking sheet.
Place the baking sheet directly on the grill grates, close the lid, and bake until the crust is golden brown and the center of the cheesecake is almost set, 30 to 40 minutes. The time will vary based on the weather, grate position, and grill model; begin checking on the early side.
350 ˚F / 177 ˚C
Remove the cheesecake from the grill and cool at room temperature for 1 hour. Transfer the springform pan to the refrigerator and chill uncovered for at least 4 hours before serving. (You can cover it after the 4 hours, and the cake may be made 24 hours ahead and kept chilled.)
For the topping: In a small microwave-safe bowl, heat the marmalade until slightly fluid, 20 to 30 seconds. Remove the outer ring of the springform pan, then pour the glaze over the cheesecake filling, spread it evenly with a spatula. Top with chopped pistachios as desired, slice, and serve. Enjoy!
1/4 Cup orange or lemon marmalade (optional)
2 Tablespoon chopped pistachios (optional)
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