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Italian Lemon Cheesecake
1 1/3 C. part-skim ricotta cheese
4 oz. neufchatel or light cream cheese
1/3 C. sugar
2 eggs - separated
1/2 C. low-fat milk
1/4 C. all-purpose flour
2 T. lemon juice
2 t. grated lemon rind
1 t. vanilla extract
4 sheets phyllo pastry
1 1/2 T. butter or margarine -melted
3 oz. dried apricots; roughly-chopped
1/2 C. unsweetened apple juice
1. Preheat the oven to 325F. Generously coat a 9" pie plate with vegetable
2. 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.
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 margarine.
Trim the overhanging pastry leaving a 2" border all around.
4. Place the filling in the pan, roll the outer edges of theoverlapping pastry
toward the filling, tucking it in and rolling it to create a rim. Brush the
edges lightly with the remaining butter or margarine.
5. Place the pan on a cookie sheet, put in the center of the oven. Place a
baking pan with 2" 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.
6. 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.
1. 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,
2. Allow the mixture to cool slightly, then process in a food processor or
blender until smooth.
3. Place in a covered container and chill for 4 to 6 hours orovernight. Serve
*Other dried fruits such as peaches or prunes can be substituted for the
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
From Make It Easy, Make It Light by Laurie Burrows Grad