Italian Lemon Cheesecake
| Yield: | 10 Servings |
| Categories: | Desserts |
| 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 | White all-purpose flour |
| 2 | tb | Lemon juice |
| 2 | ts | Grated lemon rind |
| 1 | ts | Vanilla extract |
| 4 | Sheets phyllo pastry | |
| 1 1/2 | tb | Unsalted butter or margarine melted |
| APRICOT SPREAD | ||
| 3 | oz | Dried apricots; roughly chopped |
| 1/2 | c | Unsweetened apple juice |
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