Feta Cheesecake & Wine-Poached Dates

Name: Feta Cheesecake & Wine-Poached Dates
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 12
Cuisine: Global
Ingredients: 624 grams cream cheese, at room temperature; 355 milliliters dry red wine; 2 larges egg yolks; 5 larges eggs; 473 milliliters 10 ounces feta (preferably French), crumbled; 2 teaspoons all-purpose flour; 2 Tbsps heavy cream; 2 Tbsps fresh lemon juice; 227 grams 24 Medjool dates, pitted; 4 sheets phyllo dough; 532 milliliters sugar; 6 Tbsps unsalted butter, melted; 1 vanilla bean, split lengthwise and seeds scraped; 3 white peppercorns

For $2.63 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 582 calories, 10g of protein, and 33g of fat. This recipe serves 12. A mixture of cream cheese, eggs, peppercorns, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 5 hours. It is a good option if you're following a vegetarian diet.

Instructions

Preheat the oven to 30

Equipment you will use

Oven

Spray a 9-by-13-by-2-inch glass baking dish with vegetable oil spray. Line the dish with aluminum foil, making sure to press it into the corners; spray the foil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Glass Baking Pan

Aluminum Foil

In a standing electric mixer fitted with a paddle, beat the feta with 1 1/2 cups of the sugar and the flour at medium-low speed until creamy.

Ingredients you will need

All Purpose Flour

Sugar

Feta Cheese

Equipment you will use

Hand Mixer

Add the cream cheese and beat until blended.

Ingredients you will need

Cream Cheese

Add the whole eggs and egg yolks, one at a time, beating well between additions; scrape down the side of the bowl as necessary. Beat in the heavy cream.

Ingredients you will need

Heavy Cream

Egg

Egg Yolk

Equipment you will use

Bowl

Pour the cheesecake mixture into the prepared baking dish.

Equipment you will use

Baking Pan

Set the dish in a large roasting pan.

Equipment you will use

Roasting Pan

Add enough warm water to the pan to reach halfway up the side of the dish.

Ingredients you will need

Water

Equipment you will use

Frying Pan

Bake on the bottom rack of the oven for about 1 hour, until firm and set.

Equipment you will use

Oven

Transfer the baking dish to a rack and let the cheesecake cool to room temperature. Chill the cheesecake in the freezer until very firm, but not frozen solid, 3 to 4 hours.

Equipment you will use

Baking Pan

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.

Ingredients you will need

Vanilla Bean

Lemon Juice

Peppercorns

Red Wine

Seeds

Sugar

Equipment you will use

Sauce Pan

Add the dates and simmer until plump, about 10 minutes.

Ingredients you will need

Dates

Transfer the dates to a bowl and boil the liquid until it has reduced to 1 cup, about 10 minutes.

Ingredients you will need

Dates

Equipment you will use

Bowl

Let the syrup cool completely, then strain it over the dates.

Ingredients you will need

Dates

Syrup

Preheat the oven to 35

Equipment you will use

Oven

Brush one 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.

Ingredients you will need

Filo Pastry

Butter

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 baking sheet to keep the phyllo flat.

Equipment you will use

Baking Paper

Baking Sheet

Bake for about 15 minutes, until golden and crisp.

Equipment you will use

Oven

Remove the top baking sheet and let the phyllo squares cool.

Equipment you will use

Baking Sheet

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.

Equipment you will use

Cutting Board