Ingredients:

  • 1 package (16 oz / 450g) phyllo dough, thawed
  • ½ cup (115g) unsalted butter, melted
  • ½ cup (60g) finely crushed pistachios or walnuts
  • 8 oz (225g) cream cheese, softened
  • 15 oz (425g) whole milk ricotta cheese
  • ¾ cup (150g) granulated sugar
  • 3 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 tbsp (6g) lemon zest, finely grated
  • ¼ tsp (1.5g) salt

Instructions:

  1. Preheat oven to 325°F (160°C) and lightly grease a 9-inch springform pan with butter.
  2. Lay one sheet of phyllo dough over the pan with edges overhanging, brush with melted butter, and repeat for 8-10 sheets.
  3. Sprinkle half of the crushed nuts evenly across the phyllo base.
  4. Add 3 more sheets of phyllo, brushing each with butter, and press the overhanging edges down into the pan to create a nest.
  5. Beat the softened cream cheese and ricotta together until smooth and lump-free.
  6. Mix in the granulated sugar, lemon zest, vanilla, and salt.
  7. Add eggs one at a time on low speed, mixing just until combined.
  8. Pour the filling into the phyllo crust and bake for 45-55 minutes until the edges are set and the center has a slight wobble.