Grilled Cheesecake with Wild Summer Berries
Not only does this recipe taste fantastic, but the variety of textures; crispy, creamy, and chunky are a delight to the palate.
This recipe is so simple that there are no specific amounts of ingredients. Here's what you need:
For the Grilled Cheesecake:
1 cheesecake, cut into appropriate portions
2 sheets of phyllo dough for each slice of cheesecake (thawed, covered to keep from drying out)
A little bit of powdered sugar (about 1 teaspoon per slice of cheesecake)
A pinch of ground fresh nutmeg for each slice of cheesecake
A little bit of melted butter (about a teaspoon per slice of cheesecake)
Lay out one sheet of phyllo, lightly brush it with melted butter.
Sprinkle the phyllo with some powdered sugar and nutmeg.
Cover with the second sheet of phyllo.
Place one slice of cheesecake on top of the phyllo near the edge of the sheet.
Carefully cover the cheesecake with the near side of the phyllo, then gently roll the cheesecake to wrap it with the remaining phyllo. Make sure that the is no cheesecake exposed. Tuck in all phyllo ends. Brush the entire outside with butter. Refrigerate until dessert time. Grill over indirect heat on low until the phyllo is lightly browned and crispy.
For the Wild Summer Berries: Mix together the freshest berries you can find (if this includes strawberries, cut them in quarters). Add a little sugar, mix them around, and refrigerate at least an hour.
At dessert time place the hot, crispy cheesecake on a plate and spoon some cold berries on the side, not on top. Yes, of course you can add a dollop of whipped cream if you like.