Recipe: Italian Lemon Cheesecake with Apricot Spread (using phyllo)

Italian Lemon Cheesecake

1 1/3 cups part-skim ricotta cheese
4 oz Neufchatel or light cream cheese
1/3 cup sugar
2 eggs; separated
1/2 cup low-fat milk
1/4 cup white all-purpose flour
2 tbsp lemon juice
2 tsp grated lemon rind
1 tsp vanilla extract
4 sheets phyllo pastry
1 1/2 tbsp unsalted butter or margarine, melted

APRICOT SPREAD
3 oz dried apricots; roughly chopped
1/2 cup unsweetened apple juice

Preheat the oven to 325F. Generously coat a 9-inch pie plate with vegetable cooking spray.

In a food processor or blender process the cheeses, sugar, egg yolks, milk, flour, lemon juice, lemon rind, and vanilla until smooth.

In a bowl whip the egg whites until stiff and gently fold into the mixture.

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 margarine. Trim the overhanging pastry leaving a 2-inch border all around.

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 margarine.

Place the pan on a cookie sheet, put in the center of the oven. Place a baking pan with 2-inches of water on the lower rack of the oven.

Bake for 50 to 55 minutes or until set. Remove from the oven and allow to cool on a rack. Chill for 6 hours or overnight.

Top with the apricot spread, if desired, and serve the pie chilled, cut into wedges.

*This pie can be baked without the crust as a pudding.

APRICOT SPREAD

In a small saucepan bring the apricots and juice to a boil, cover, reduce heat, and simmer very slowly for 45 minutes, or until smooth and softened, stirring occasionally.

Allow the mixture to cool slightly, then process in a food processor or blender until smooth.

Place in a covered container and chill for 4 to 6 hours or overnight. Serve chilled.

*Other dried fruits such as peaches or prunes can be substituted for the apricots.

This can be used as a fruit spread on toast, a topping on pies or as a natural low-sugar flavoring for plain yogurt.

Yield: 10 Servings
Source: Make It Easy, Make It Light by Laurie Grad