Honey Nut Cheesecake Recipe The flaky phyllo crust, nuts, and honey flavor all are reminicent of traditional Greek baklava. looking for a spectacular dessert for a special meal. Try an extraordinary company pleasing creations.
Preparation: 40 minutes, Bake: 50 minutes, Make 12 Servings
Ingredients:
1/2 cup ground walnuts or hazelnuts (Filberts)
2 Tbsp. sugar
12 sheets Frozen phyllo dough (14X9-inch rectangles), thawed
1/2 cup butter, melted
2 8-oz. plcg. cream cheese, softened
1 8-oz. carton mascarpone cheese
2/3 cup honey
2 Tbsp. all-purpose flour
1/4 cup milk
3 eggs, slightly beaten
2 tsp. finely shredded lemon peel
Method:
Preheat oven to 325° F.
Grease bottom and side of 8-inch springforrn pan. In small bowl, combine ground nuts and sugar. Set aside.
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 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 hour. Loosen phyllo crust from side; remove side of pan. Cool cheesecake for 1 hour more. Cover and chill for 6 to 24 hours.
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| Honey Nut Cheesecake Recipe |
