Place 1 sheet of phyllo dough on a clean counter and brush with melted butter. Repeat, layering 1 more time, placing the sheets of dough over top of each other.
Transfer the buttered phyllo sheets to the prepared pan, gently pressing it to fit inside the pan. Repeat, overlapping each layer 3 more times until you have completely covered the bottom and sides if the pan to create the crust, with the layers of phyllo hanging over the end of the pan, to be folded over the top once filled with the cheesecake mixture.
In a food processor, combine the ricotta and cream. Blend until smooth and creamy, about 3-5 minutes.
Add the honey, sugar, eggs, egg yolks, vanilla and lemon juice. Blend until well combined about 2-3 minutes.
Stir in the lemon zest.
Pour into the prepared phyllo pan, and then fold over the phyllo to completely cover the top of the cheesecake.
Bake in the oven for 1 hour, then turn oven off leaving cheesecake in the oven for 30 minutes. Remove from the oven and allow to cool.
Melt the butter in a non-stick skillet over medium heat.
Toss the pears in the butter and sprinkle with brown sugar.
Place the pears in the pan, cut side down. Cook for 2 to 3 minutes or until golden brown. Turn the pears.
Remove from heat, reserve to garnish cheesecake.
Garnish with caramelized pears, pistachios and drizzle with honey.
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