Manouri Cheesecake With Wine Poached Peaches and Phyllo Cigars

The memory of my first bite of Manouri cheesecake is forever etched in my mind. I was visiting the Greek islands, and a small taverna overlooking the Aegean Sea served it as their signature dessert. The creamy, tangy cheese paired with the sweet, wine-soaked peaches and the crisp crunch of the phyllo cigars was an explosion of flavors and textures that transported me to culinary heaven. It was so good, in fact, that I spent the rest of my vacation trying to recreate it, unsuccessfully. But I’ve finally got it right, and I’m excited to share this spectacular recipe with you.

Recipe Overview

• Prep Time: Unknown
• Cook Time: Approximately 1 hour 15 minutes + baking time for cigars
• Total Time: Approximately 2 hours (including chilling)
• Servings: 8
• Yield: 1 cheesecake, 8 phyllo cigars
• Dietary Type: Not specified

Ingredients

For the Cheesecake:

• 2 tablespoons butter, melted
• 5 ounces graham crackers, finely crushed
• 4 cups manouri cheese
• 6 whole eggs
• 16 ounces cream cheese
• 2 cups sugar
• 2 tablespoons vanilla extract
• 3 tablespoons fresh lemon juice
• 1 pinch salt
• 1/4 cup orange liqueur

For the Poached Peaches:

• 5 fresh peaches, peeled, pitted, and halved
• 15 Greek dried figs
• 1/4 cup sugar
• 1/2 cinnamon stick
• 2 whole black peppercorns
• 2 cups Greek sweet wine, such as Mavrodaphne

For the Sesame Cigars:

• 2 sheets country-style phyllo dough
• 1/2 cup butter, melted
• 4 tablespoons walnuts, ground
• 4 tablespoons sesame seeds, ground
• 4 tablespoons sugar
• 1 1/2 tablespoons ground cinnamon

Equipment Needed

• 10-inch springform pan
• Electric mixer
• Small saucepan
• Slotted spoon
• Baking sheet
• Serrated knife

Instructions

1. Prepare the crust: In a bowl, combine the melted butter and finely crushed graham crackers. Press the mixture firmly into the bottom and up the sides of a 10-inch springform pan. Chill the crust in the refrigerator while you prepare the filling. Chilling is essential to ensure the crust holds its shape during baking.

2. Preheat the oven: Preheat your oven to 325°F (160°C). Ensuring accurate temperature is key to proper cheesecake baking. An oven thermometer can be very helpful.

3. Make the cheesecake filling: In the bowl of an electric mixer, combine the manouri cheese, cream cheese, eggs, sugar, vanilla extract, lemon juice, salt, and orange liqueur. Whisk all ingredients together until smooth and creamy. Be careful not to overmix, as this can incorporate too much air and cause the cheesecake to crack.

4. Bake the cheesecake: Pour the cheesecake filling into the chilled graham cracker crust in the springform pan. Bake in the preheated oven for approximately 1 hour and 15 minutes, or until the cheesecake is set but still slightly jiggly in the center. A slight wobble is perfect; it will continue to set as it cools.

5. Poach the peaches and figs: While the cheesecake is baking, prepare the fruit topping. In a small saucepan, combine the peeled and halved peaches, dried figs, sugar, cinnamon stick, and peppercorns. Pour the Greek sweet wine over the fruit. Bring the mixture to a simmer over medium heat. Poach the peaches and figs until the figs are softened.

6. Reduce the wine sauce: Remove the peaches and figs from the wine with a slotted spoon and set aside. Strain the remaining liquid through a fine-mesh sieve to remove the spices. Return the strained liquid to the saucepan and simmer over medium heat until it is reduced to a loose syrup consistency.

7. Combine fruit and sauce: Once the sauce has thickened, add the poached peaches and figs back into the reduced wine syrup. Set aside to cool slightly.

8. Prepare the sesame cigars: Preheat the oven to 350°F (175°C). On a clean work surface, lay out one sheet of phyllo dough. Brush the phyllo sheet with melted butter.

9. Add the filling: Sprinkle half of the ground walnuts, ground sesame seeds, sugar, and ground cinnamon evenly over the buttered phyllo sheet.

10. Roll and shape the cigars: Starting from one of the shorter ends, tightly roll the phyllo sheet into a thin cylinder. Repeat steps 8-10 with the second sheet of phyllo dough and the remaining nut-sesame-seed mixture.

11. Bake the cigars: Place the phyllo cigars on a buttered baking sheet. Bake in the preheated oven until crisp and golden brown, about 10-15 minutes.

12. Cool and cut the cigars: Remove the baked phyllo cigars from the oven and let them cool slightly on the baking sheet. Once cooled enough to handle, use a serrated knife to carefully cut each cigar into 8 equal pieces.

13. Cool the cheesecake: When the cheesecake is set and golden, remove it from the oven and let it cool completely in the springform pan. Once cooled to room temperature, refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.

14. Assemble and serve: Carefully remove the chilled cheesecake from the springform pan. Cut the cheesecake into 8 slices. Top each slice with the peach-wine mixture and garnish with a phyllo cigar.

Expert Tips & Tricks

• For an extra smooth cheesecake filling, ensure the cream cheese and manouri cheese are at room temperature before mixing. This will prevent lumps and ensure a creamy consistency.
• If you don’t have orange liqueur, you can substitute it with a teaspoon of orange zest and a tablespoon of orange juice.
• To prevent the graham cracker crust from becoming soggy, you can brush it with melted white chocolate before adding the filling.
• If the cheesecake starts to brown too quickly during baking, tent it with a piece of aluminum foil.
• The phyllo cigars can be made a day in advance and stored in an airtight container at room temperature.
• To enhance the flavor of the peaches, consider adding a splash of brandy to the poaching liquid.

Serving & Storage Suggestions

Serve the Manouri Cheesecake chilled, topped with the wine-poached peaches and garnished with the crispy phyllo cigars. The contrasting textures and flavors create a delightful culinary experience.

Leftover cheesecake can be stored in an airtight container in the refrigerator for up to 3 days. The phyllo cigars are best served fresh, but can also be stored in an airtight container at room temperature for up to 2 days. Reheating is not recommended, as it may affect the texture of the cheesecake and the cigars.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	Estimated 850 kcal	Not Available
Total Fat	Estimated 50g	Not Available
Saturated Fat	Estimated 30g	Not Available
Cholesterol	Estimated 200mg	Not Available
Sodium	Estimated 300mg	Not Available
Total Carbohydrate	Estimated 80g	Not Available
Dietary Fiber	Estimated 5g	Not Available
Sugars	Estimated 60g	Not Available
Protein	Estimated 15g	Not Available

Note: This is an estimated nutritional information table. The actual values may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• For a gluten-free version, use gluten-free graham crackers or a mixture of almond flour and oats for the crust.
• If you can’t find Manouri cheese, you can substitute it with ricotta cheese, but the flavor will be slightly different.
• Try using different types of fruit for the poaching, such as pears, plums, or apricots.
• Experiment with different nuts and spices in the phyllo cigars, such as pistachios, almonds, cardamom, or nutmeg.
• For a vegan option, substitute the cream cheese with a plant-based cream cheese alternative, use flax eggs instead of chicken eggs, and ensure the phyllo dough is vegan-friendly.

FAQs (Frequently Asked Questions)

Q: Can I make the cheesecake ahead of time?
A: Yes, the cheesecake can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld together and the cheesecake to fully set.

Q: Can I freeze the cheesecake?
A: Yes, you can freeze the cheesecake, but the texture may change slightly after thawing. Wrap it tightly in plastic wrap and then in aluminum foil before freezing. Thaw it in the refrigerator overnight before serving.

Q: How do I prevent the cheesecake from cracking?
A: To prevent cracking, avoid overmixing the filling, bake the cheesecake at a low temperature, and allow it to cool slowly in the oven with the door slightly ajar.

Q: Can I use a different type of wine for poaching the peaches?
A: Yes, you can use a different type of sweet wine, such as Moscato or Vin Santo. You can also use a dry white wine with a little added sugar.

Q: What can I use if I don’t have phyllo dough?
A: If you don’t have phyllo dough, you can use puff pastry instead, but the texture will be different. Cut the puff pastry into strips and bake them until golden brown.

Final Thoughts

This Manouri Cheesecake with Wine Poached Peaches and Phyllo Cigars is more than just a dessert; it’s an experience. The combination of creamy, tangy, sweet, and crunchy elements creates a symphony of flavors and textures that will delight your senses. Don’t be intimidated by the multiple components; each element is relatively simple to prepare, and the final result is well worth the effort. I encourage you to try this recipe and share it with your loved ones. Pair it with a glass of chilled Greek sweet wine for a truly authentic experience. Enjoy!