This terrific cheesecake tastes just like baklava
Do you love Baklava but hate all the sugar calories? Give this a try. A flaky phyllo crust, honey flavoring, and a hint of ground nuts makes this cheesecake a spectacular treat.
Instructions
1. Preheat the oven to 325. Grease the bottom and sides of a springform pan with cooking spray. In small bowl combine nuts and sugar.
2. Unfold phyllo dough carefully. Working one sheet at a time, place first sheet flat on work surface and brush it with melted butter. Place next sheet on top, slightly askew so corners don't match. Brush with more butter. Continue with each phyllo sheet until complete.
3. Take stack of phyllo dough and place carefully in pan, folding slightly where needed and allowing edges to hang over the sides. Be very careful not to tear the sheets. Sprinkle the bottom of the pan with the nut and sugar mixture.
4. Combine cream cheese, ricotta cheese, honey and flour in large bowl, beating until smooth. Beat in milk, then eggs and lemon peel. Pour into a prepared pan. Tuck edges of dough carefully around inside edge of pan, allowing it to slightly cover the cheesecake mixture. Place pan in shallow baking dish or on cookie sheet.
5. Bake for 50 to 60 minutes or until center of cheesecake looks nearly set when shaken. Cool on a wire rack for 1 hour. Loosen the crust from the side of the pan and remove the side. Cool for an additional hour before covering and refrigerating for at least 6 hours.
Tags: dough carefully, phyllo dough
