The flaky phyllo crust, nuts, and honey flavor all are reminiscent of traditional Greek baklava.
M akes 12 servings
cup ground walnuts or
2 Tbsp. sugar
12 sheets frozen phyllo
dough (l4X9 -inch
cup butter, melted
2 8-oz. pkg. cream cheese,
8-oz. carton mascarpone
2 Tbsp. all-purpose flour
3 eggs, slightly beaten
2 tsp. finely shredded
1 Preheat oven to 325°F. Grease bottom and side
-inch springform pan. In small bowl, combine
ground nuts and sugar. Set aside.
2 Unfold phyllo dough; remove one sheet.
(While you work, keep remaining phyllo covered
with plastic wrap to prevent it from drying out.)
Brush phyllo sheet with some of the melted butter.
Place another sheet on top, rotating slightly to
stagger corners. Brush with a little more butter.
Repeat with remaining phyllo and butter.
Ease phyllo stack into prepared pan, pleating
it as necessary and being careful not to tear it.
(Let excess phyllo hang over side of pan.) Sprinkle
with nut mixture.
In large bowl, combine cream cheese,
mascarpone cheese, honey, and flour. Beat with
electric mixer on low speed until smooth. Beat in
milk. Stir in eggs and lemon peel. Pour into
phyllo-lined pan. Place in shallow baking pan.
Bake for 50 to 60 minutes or until center
appears nearly set when gently shaken. Cool on
wire rack for 1 hour. Loosen phyllo crust from
side; remove side of pan. Cool cheesecake for
1 hour more. Cover and chill for
to 24 hours.
PER SERVING: 438 cal., 35
total fat (19s sat. fat), 139 m
251 ms sodium, 27