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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Cover the sheets of phyllo with a damp cloth until you are ready to use them to prevent drying and cracking.....
3/4 cup ground hazelnuts, pecans or walnuts
8 sheets frozen phyllo dough (about 17x12-
inch rectangles), thawed
1/4 cup butter, melted
2 Tbsp sugar
2 8-0z pjg cream cheese
1 cup mascarpone or ricotta cheese (8-oz)
2/3 cup honey
2 Tbsp all-purpose flour
3 eggs
1/4 cup milk
For crust, generously grease the bottom and sides of a 9-inch springform pan. Sprinkle 1/4 cup of the ground nuts evenly over the bottom of the pan. Set aside.
Unfold phyllo. Cover phyllo with a slightly damp cloth, removing sheets as needed. Brush one phyllo sheet with the melted butter. Top with another sheet of phyllo, overlapping to create a 17x14 rectangle; brush with butter. Repeat with remaining phyllo and butter to make 8 layers in a 17x14-inch rectangle.
Using kitchen shears, trim phyllo to a 14-inch circle, reserving trimmings. Ease the phyllo into the prepared pan, creasing as necessary and being careful not to tear dough. Trim even with top of pan, reserving trimmings.
Combine remaining nuts and sugar; reserve 1 Tbsp for topping. Sprinkle remaining nut mixture over phyllo in pan. Cut reserved phyllo trimmings into 1/2-1-inch pieces; place on a greased baking sheet.
Bake crust and trimmings in a 425 oven till golden, allowing 4-6 minutes for trimmings and 6-8 minutes for crust. Cool slightly on a wire rack. Reduce oven temperature to 350.
For filling: In a large mixing bowl, combine cream cheese, mascarpone or ricotta cheese, honey, and flour; beat on low speed of electric mixer till smooth. Add eggs all at once; beat on low speed just till mixed. Do not overbeat. Stir in milk just till combined.
Pour filling into phyllo crust. Bake, uncovered, in a 350 oven for 50-55 minutes or till the center appears nearly set when shaken. If necessary, to prevent overbrowning, carefully cover crust with foil the last 20 minutes.
Cool cheesecake in pan on wire rack for 5-10 minutes. Losen sides of pan. Cover and chill for at least 4 hours. Store trimmings in a tightly covered container in a cool, dry place.
Before serving, remove sides of pan. Top cheesecake with phyllo trimmings and reserved sugar-nut mixture.
makes 12-16 servings
Honey-Nut Cheesecake
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Cover the sheets of phyllo with a damp cloth until you are ready to use them to prevent drying and cracking.....
3/4 cup ground hazelnuts, pecans or walnuts
8 sheets frozen phyllo dough (about 17x12-
inch rectangles), thawed
1/4 cup butter, melted
2 Tbsp sugar
2 8-0z pjg cream cheese
1 cup mascarpone or ricotta cheese (8-oz)
2/3 cup honey
2 Tbsp all-purpose flour
3 eggs
1/4 cup milk
For crust, generously grease the bottom and sides of a 9-inch springform pan. Sprinkle 1/4 cup of the ground nuts evenly over the bottom of the pan. Set aside.
Unfold phyllo. Cover phyllo with a slightly damp cloth, removing sheets as needed. Brush one phyllo sheet with the melted butter. Top with another sheet of phyllo, overlapping to create a 17x14 rectangle; brush with butter. Repeat with remaining phyllo and butter to make 8 layers in a 17x14-inch rectangle.
Using kitchen shears, trim phyllo to a 14-inch circle, reserving trimmings. Ease the phyllo into the prepared pan, creasing as necessary and being careful not to tear dough. Trim even with top of pan, reserving trimmings.
Combine remaining nuts and sugar; reserve 1 Tbsp for topping. Sprinkle remaining nut mixture over phyllo in pan. Cut reserved phyllo trimmings into 1/2-1-inch pieces; place on a greased baking sheet.
Bake crust and trimmings in a 425 oven till golden, allowing 4-6 minutes for trimmings and 6-8 minutes for crust. Cool slightly on a wire rack. Reduce oven temperature to 350.
For filling: In a large mixing bowl, combine cream cheese, mascarpone or ricotta cheese, honey, and flour; beat on low speed of electric mixer till smooth. Add eggs all at once; beat on low speed just till mixed. Do not overbeat. Stir in milk just till combined.
Pour filling into phyllo crust. Bake, uncovered, in a 350 oven for 50-55 minutes or till the center appears nearly set when shaken. If necessary, to prevent overbrowning, carefully cover crust with foil the last 20 minutes.
Cool cheesecake in pan on wire rack for 5-10 minutes. Losen sides of pan. Cover and chill for at least 4 hours. Store trimmings in a tightly covered container in a cool, dry place.
Before serving, remove sides of pan. Top cheesecake with phyllo trimmings and reserved sugar-nut mixture.
makes 12-16 servings
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.