How to Make a Baklava Cheesecake

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.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3/4 cup ground walnuts
• 2 tablespoons of sugar
• 12 sheets phyloo dough, thawed (14x9" pieces)
• 1/2 cup butter, melted
• 8" springform pan
• 2 8oz packages of cream cheese
• 8 oz of ricotta
• 2/3 cup honey
• 2 tablespoons flour
• 1/4 cup milk
• 3 eggs - slightly beaten
• 2 teaspoons finely grated lemon peel

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.

Tips & Warnings

• Keep phyllo dough covered with plastic wrap while working with it to prevent it from drying out.
• Placing the springform pan in a baking dish or on cookie sheet prevents messing up your oven if the pan leaks.

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[monomdeplume]

on 11/14/2009 This recipe sounds fantastic! I will be trying this this holiday season.