Easy Greek Style Baklava Cheesecake Recipe
Cheesecake. Preheat oven to 350°F. Spread walnuts on a baking sheet and toast for 5-8 minutes in the oven. Let cool, then place 5 oz. of the nuts in a food processor and process in quick bursts until finely chopped. You can also chop them finely with a chef's knife.
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1. Make the fillings for the baklava cheesecake. Preheat the oven to 200C/392F (no fan). Put the walnuts on a baking tray and bake walnuts for 5-10 minutes or until fragrant. They burn easily! Remove them from the oven as soon as you can smell them. Turn the oven down to 180C / 356F (no fan).
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Make the nut mixture: In a small bowl, mix together the nuts, sugar, and cinnamon. Set aside for now. Assemble the phyllo crust: Lay two sheets of phyllo in the oiled springform pan and press gently onto the bottom and sides. Brush the phyllo with extra virgin olive oil, including any parts hanging over the pan.
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Make the Baklava cheesecake syrup. Combine the sugar, 1 1/2 tbsp water, orange zest, a squeeze of fresh lemon juice, and cinnamon in a small saucepan over medium-high heat. Stir until all of the sugar has dissolved. Remove the pan from the heat. Add the honey and orange blossom water, if using, to the pot.
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Preheat oven to 425°. Place 1 sheet phyllo dough in a greased 9-in. springform pan, pressing phyllo onto bottom and up side of pan; brush with butter. Layer with remaining phyllo sheets, brushing each layer and rotating sheets slightly to stagger the corners. (While working, keep unused phyllo covered with a damp towel to prevent it from.
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Combine walnuts, pistachios, and almonds in a large bowl. Add butter and stir until you have a coarse mixture. Place the nut mixture over the phyllo pastry and press firmly. Make the cheesecake filling; beat cream cheese with honey until fluffy. Add eggs, one at a time, beating well after each addition.
Baklava cheesecake (VIDEO) Spatula Desserts
Baklava cheesecake is an easy but decadent dairy-free cheesecake with crispy phyllo crust filled with a creamy, cheesecake-like filling and topped with a sweet, crunchy, date, nut, and lemon flavored mixture that you would generally find inside a baklava. Prep Time 45 mins. Cook Time 10 mins. Chilling Time 1 hr. Total Time 1 hr 55 mins.
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Notes. This recipe requires 8 hours rest time. Step 1. Preheat oven 325°F. Grease a 9-inch springform pan with butter, set aside. Step 2. With a hand mixer or in the bowl of a stand mixer with the paddle attachment, whisk the cream cheese until smooth. Add the sour cream, sugar and salt and cream for another minute.
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With the whisk attachment on, beat over medium-high speed until softened and creamy. Gently incorporate the whipped cream into the creamed cheese either using the electric mixer on low speed, or a hand whisk. Then spread the cream cheese evenly over the Baklava. Refrigerate for at least 8 hours for the cream to set.
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Preheat the oven to 350 degrees F. Place the cream cheese, ricotta, rosewater and granulated sugar in a bowl. Mix using an electric mixer on medium low speed until all is combined. Add in the eggs and heavy cream to the cheese mixture and mix again. Finish with the cornstarch and mix slowly one last time.
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To assemble the baklava layers, you need a 23 cm (9") springform cake tin. Preheat the oven to 180° C (350° F). Combine the clarified butter and vegetable oil in a bowl to use for buttering the filo layers. Lightly butter the bottom and the sides of your cake tin with a pastry brush.
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Lay two sheets of phyllo in bottom of prepared pan, centering it with the excess up the sides. Use a pastry brush to apply a thorough coating of melted butter across the bottom and up the sides of the pastry. Layer with two more sheets, slightly offset from the first two. Repeat twice more, for a total of 8 sheets.
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traditional baklava crust with creamy cheesecake layer. Place one phyllo dough sheet in your lightly greased 8" springform pan and brush with melted butter. Sprinkle about ¼ of each of your chopped nuts evenly on top. Sprinkle cinnamon sugar over the nut layer. Cover the nut layers with 2 more sheets of phyllo.
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Steps. Prepare a 9-inch springform pan with baking spray and line with parchment between the plate and the form. Set aside. Working quickly and one at a time, brush a phyllo dough sheet with butter and fold in half. Carefully place into the lined springform.
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Place 2 tablespoons of the cheesecake filling in the center of each cup. Bake until the filling is set, and the phyllo is golden. About 25 minutes. As soon as they come out of the oven pour the syrup evenly over the cups. Allow the baklava cheesecakes to sit in the muffin tin for 15-20 minutes to cool and to absorb the syrup.
Baklava Cheesecake Recipe by Amanda Saab of Amanda's Plate Recipe
In a large bowl, beat cream cheese and sugar until smooth. Add eggs, flour and rosewater if desired; beat on low speed just until combined. Set aside. Using two 12-cup muffin tins, brush 12 alternating cups with butter. Layer six sheets of phyllo dough on a work surface, brushing each with butter.