Cheesecake Baklava
Source of Recipe
recipezaar
Recipe Introduction
Long instructions because of the detail, but it's really easy to do and a spectacular presentation. Creamy cheesecake filling held by a crisp, buttery, phyllo crust and topped with a baklava layer - fantastic! This must be made 2 days before serving.
List of Ingredients
Cheesecake Filling
2 lbs cream cheese, room temperature
1 cup greek thyme honey
1/4 cup fresh lemon juice
2 teaspoons vanilla
6 eggs, room temperature
1/3 cup butter, melted
1 lb miniature phyllo cups
Baklava Topping
1/2 cup walnuts
1/3 cup almonds, blanched
1 teaspoon sugar
1 teaspoon cinnamon
1/2 cup butter, melted
1/3 cup sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 cinnamon stick
1 tablespoon brandy (optional, but good)
Recipe
1. Position rack in lower third of oven and preheat to 350F.
2. Beat cream cheese in large bowl of mixer until light and fluffy.
3. Gradually mix in honey, lemon juice and vanilla.
4. On low speed, add eggs, one at a time, beating until each has been incorporated before adding next.
5. Brush 10 inch springform pan generously with melted butter.
6. Take 1 sheet of phyllo pastry with long end facing you (cover the remainder with a sheet of wax paper and a dampened kitchen towel) and half of sheet with melted butter.
7. Fold over unbuttered half to turn the rectangle into a square shape.
8. Brush top of phyllo with butter and place in springform pan, buttered side up, leaving a 5 inch overhang on one end.
9. Cover springform pan with a dampened towel.
10. Repeat with phyllo 4 more times (using 5 sheets).
11. Wrap remaining phyllo in plastic and refrigerate.
12. Stir through filling and pour into crust.
13. Cover filling with overhang.
14. Bake until pastry is light brown and cake is firm to the touch, about 50 minutes.
15. Let cool for 15 minutes and carefully remove pan sides.
16. Poke 12 holes into top of cake with a toothpick to allow heat to dissipate.
17. Cool completely.
18. Refrigerate 2 days to mellow flavours (keep cake covered after the first day).
19. For Topping: Preheat oven to 350F.
20. Cover baking sheet with 2 sheets of parchment.
21. Coarsely grind nuts with 1 tblsp sugar and 1 tsp cinnamon.
22. Stack 10 reserved phyllo pastry sheets on work surface.
23. Set rim of 10 inch springform pan atop pastry.
24. Cut around inside of rim through entire stack of phyllo.
25. Using a sharp knife, make 10 rounds.
26. Cover with damp towel.
27. Set pan rim on prepared baking sheet.
28. Brush parchment and inside of pan rim with butter.
29. Place 1 pastry round in pan rim and brush with butter.
30. Repeat with 4 more rounds.
31. Spread nut mixture evenly over pastry.
32. Top with remaining 5 rounds, brushing each with butter.
33. Using ruler as guide, cut pastry into 16 wedges with sharp knife.
34. Sprinkle lightly with water.
35. Bake until crisp and golden, about 30 minutes.
36. Meanwhile, heat 1/2 cup sugar, water and lemon juice in heavy small saucepan over low heat, swirling pan occasionally until sugar dissolves.
37. Add cinnamon stick, increase heat and boil until syrupy, about 4 minutes.
38. Remove from heat.
39. When bubbles subside, stir in brandy.
40. Flatten pastry on top of cake: Remove pan rim from topping.
41. Set topping on cake, using a large spatula.
42. Recut wedges.
43. Replace pan rim on cake.
44. Pour on hot syrup.
45. Cool 1 hour.
46. Refrigerate 1 to 6 hours.
47. Let cake stand at room temperature for 20 minutes before serving.
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