I have been looking for a recipe that is similar to a German cheese cake my grandmother used to make. This comes pretty close. I think it is the mascarpone cheese. I love using phyllo instead of a heavier pastry base. The downfall is that the phyllo becomes soggy the next day, so it should be eaten the same day. My guess is this will not be a problem because there will be no leftovers.
Although this is easy to make and takes little time, you will be sure to impress with its beautiful presentation.
Ingredients
3 eggs
2/3 cups sugar
1/2 pound mascarpone cheese
1/2 teaspoon grated lemon rind (about 1/2 lemon)
1/2 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract
14 sheets phyllo dough
1/2 cup unsalted butter, melted
Directions
With an electric mixer, beat eggs and sugar on medium high speed until light and fluffy. Beat in mascarpone cheese, lemon rind, lemon juice, and vanilla until smooth. Set aside.
Butter a deep dish 9 inch pie plate. Unroll phyllo sheets on flat surface, covering with a damp cloth. Lay one sheet of phyllo into buttered pie plate. Brush with butter, place another sheet on top, brush with butter. Repeat six times for a total of 8 sheets. Using kitchen scissors, trim excess phyllo, leaving about 1/2 inch overhang.
Pour filling into pie plate. Place one sheet of phyllo over filling, then brush with butter. Repeat layering five more times. Trim edges to 1/2 inch overhang.
Cut up the pieces you trimmed, brush with butter and pile on top of Bougasta in random fashion.
Bake in 375 degree oven for 35 minutes, or until nicely browned. Remove from oven to wire rack and let cool.
