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Roll out pastry onto a lightly floured surface. Cut into 1/2-in. wide strips; make a lattice crust. Beat egg white and water; brush over top. Sprinkle with coarse sugar. Using a floured 2-in. round cookie cutter, cut out eight circles. Place 2-in. apart on ungreased baking sheets.
Shape dough into equal numbers of large and small balls (about 2-1/2 in. and 1 in).
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Cover and refrigerate cheesecake for up to 3 days. To freeze, place entire cheesecake or…
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