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  • Italian Lemon Cheesecake

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    Italian Lemon Cheesecake
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/3 c. Part-skim ricotta cheese
    • 4 ounce Neufchatel or possibly light cream cheese
    • 1/3 c. Sugar
    • 2 x Large eggs, separated
    • 1/2 c. Low-fat lowfat milk
    • 1/4 c. White all-purpose flour
    • 2 Tbsp. Lemon juice
    • 2 tsp Grated lemon rind
    • 1 tsp Vanilla extract
    • 4 sht phyllo pastry
    • 1 1/2 Tbsp. Unsalted butter or possibly margarine melted
    • 3 ounce Dry apricots, roughly minced
    • 1/2 c. Unsweetened apple juice

    Directions

    1. 1. Preheat the oven to 325F. Generously coat a 9" pie plate with vegetable cooking spray.
    2. 2. In a food processor or possibly blender process the cheeses, sugar, egg yolks, lowfat milk, flour, lemon juice, lemon rind, and vanilla till smooth. In a bowl whip the egg whites till stiff and gently fold into the mix.
    3. 3. Place the 4 sheets of phyllo pastry into the prepared pan, crisscrossing them on the bottom and brushing each lightly with some of the butter or possibly margarine. Trim the overhanging pastry leaving a 2" border all around.
    4. (There's an illustration which I cannot really reproduce here which shows how to place the phyllo leaves. Basically, the bottom 2 are crossed and then one is placed horizontal and the other vertical.)
    5. 4. Place the filling in the pan, roll the outer edges of the overlapping pastry toward the filling, tucking it in and rolling it to create a rim. Brush the edges lightly with the remaining butter or possibly margarine.
    6. 5. Place the pan on a cookie sheet, put in the center of the oven.
    7. Place a baking pan with 2" of water on the lower rack of the oven.
    8. Bake for 50 to 55 min or possibly till set. Remove from the oven and allow to cold on a rack. Refrigeratefor 6 hrs or possibly overnight.
    9. 6. Top with the apricot spread, if you like, and serve the pie chilled, cut into wedges.
    10. *This pie can be baked without the crust as a pudding.
    11. APRICOT SPREAD
    12. 1. In a small saucepan bring the apricots and juice to a boil, cover, reduce heat, and simmer very slowly for 45 min, or possibly till smooth and softened, stirring occasionally.
    13. 2. Allow the mix to cold slightly, then process in a food processor or possibly blender till smooth.
    14. 3. Place in a covered container and refrigeratefor 4 to 6 hrs or possibly overnight. Serve chilled.
    15. *Other dry fruits such as peaches or possibly prunes can be substituted for the apricots.
    16. This can be used as a fruit spread on toast, a topping on pies or possibly as a natural low-sugar flavoring for plain yogurt.

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