A unique spin on the classic dessert, now enhanced with honey and walnuts.

https://www.gastronomos.gr/syntagh/tsizkeik-me-meli-kai-karydia/165238/

Ingredients

Servings: 12

½ cup walnuts, ground
2 tbsp sugar
12 sheets fillo dough
½ butter, melted + and a bit more for the pan
500g cream cheese (i.e. Philadelphia), softened
250g mascarpone (italian cream cheese), softened
⅔ tbsp honey
2 tbsp all-purpose flour
¼ cup milk
3 eggs, lightly whisked
2 tsp unwaxed lemon zest

Preparation

Preheat the oven at 160ºC.

Butter a 20cm-diameter pan with a removable bottom.

In a bowl, mix together the ground walnuts and sugar.  

Roll open one sheet of fillo dough into the pan and butter it well. 

Layer the rest of the fillo sheets, buttering each of them, one on top of the other. 

Folds the edges of the sheets inwards. 

Spread the walnut-sugar mix on top. 

Mix the cream cheese, mascarpone, honey and flour in a stand mixer at medium speed, till soft. 

Add the milk. Pour in the eggs and lemon zest, stirring lightly with a wooden spoon. 

Transfer the batter on the fillo sheets and bake for approximately 45 minutes, till golden brown. 

Take the cheesecake out of the oven and let it cool for an hour while still in the pan. 

Take it out of the pan by using a knife to detach it from its walls. 

Let it cool for another hour. 

Cover it with cling film and leave it in the fridge for at least 6 hours.