Baklava Cheesecake
Serves 1
Directions
- 1Add walnuts, pistachios, salt and cinnamon to a food processor and pulse until coarsely ground, then set aside
- 2Add walnuts, pistachios, salt and cinnamon to a food processor and pulse until coarsely ground, then set aside
- 3Add walnuts, pistachios, salt and cinnamon to a food processor and pulse until coarsely ground, then set aside
- 4Add sugar, water, honey, rose water, and lemon juice to a saucepan and bring to a boil, then wait until the sugar dissolves and simmer for 4-5 minutes
- 5Add sugar, water, honey, rose water, and lemon juice to a saucepan and bring to a boil, then wait until the sugar dissolves and simmer for 4-5 minutes
- 6Add sugar, water, honey, rose water, and lemon juice to a saucepan and bring to a boil, then wait until the sugar dissolves and simmer for 4-5 minutes
- 7Pour 1/3 of the syrup into the nut mixture and mix until combined, then set the rest aside and let cool
- 8Pour 1/3 of the syrup into the nut mixture and mix until combined, then set the rest aside and let cool
- 9Pour 1/3 of the syrup into the nut mixture and mix until combined, then set the rest aside and let cool
- 10Add cream cheese and sugar to a bowl and beat until combined and smooth
- 11Add cream cheese and sugar to a bowl and beat until combined and smooth
- 12Add cream cheese and sugar to a bowl and beat until combined and smooth
- 13Add 3 eggs one at a time and beat until combined
- 14Add 3 eggs one at a time and beat until combined
- 15Add 3 eggs one at a time and beat until combined
- 16Add sour cream, heavy cream, vanilla extract, and lemon zest and beat until combined
- 17Add sour cream, heavy cream, vanilla extract, and lemon zest and beat until combined
- 18Add sour cream, heavy cream, vanilla extract, and lemon zest and beat until combined
- 19Add cornstarch and beat until incorporated
- 20Add cornstarch and beat until incorporated
- 21Add cornstarch and beat until incorporated
- 22Melt butter in a pan and brush a 9-inch springform pan with melted butter
- 23Melt butter in a pan and brush a 9-inch springform pan with melted butter
- 24Melt butter in a pan and brush a 9-inch springform pan with melted butter
- 25Lay a sheet of phyllo dough inside the pan and brush with butter, then repeat the process with 8-10 layers
- 26Lay a sheet of phyllo dough inside the pan and brush with butter, then repeat the process with 8-10 layers
- 27Lay a sheet of phyllo dough inside the pan and brush with butter, then repeat the process with 8-10 layers
- 28Evenly spread 1/2 of the nut mixture over the crust, then pour cheesecake mixture
- 29Evenly spread 1/2 of the nut mixture over the crust, then pour cheesecake mixture
- 30Evenly spread 1/2 of the nut mixture over the crust, then pour cheesecake mixture
- 31Sprinkle the remaining nuts and lay 2-3 layers of phyllo on top, brushing with butter between each layer, then fold over the overhanging phyllo to cover the cheesecake and brush with butter on top
- 32Sprinkle the remaining nuts and lay 2-3 layers of phyllo on top, brushing with butter between each layer, then fold over the overhanging phyllo to cover the cheesecake and brush with butter on top
- 33Sprinkle the remaining nuts and lay 2-3 layers of phyllo on top, brushing with butter between each layer, then fold over the overhanging phyllo to cover the cheesecake and brush with butter on top
- 34Bake at 170C (340F) for 45-50 minutes, until golden brown on top and just set in the middle (If after 30 minutes in the oven, the cake turns too brown, cover with foil for the rest of baking)
- 35Bake at 170C (340F) for 45-50 minutes, until golden brown on top and just set in the middle (If after 30 minutes in the oven, the cake turns too brown, cover with foil for the rest of baking)
- 36Bake at 170C (340F) for 45-50 minutes, until golden brown on top and just set in the middle (If after 30 minutes in the oven, the cake turns too brown, cover with foil for the rest of baking)
- 37Immediately pour the syrup and sprinkle toasted chopped pistachios, then let cool completely in room temperature
- 38Immediately pour the syrup and sprinkle toasted chopped pistachios, then let cool completely in room temperature
- 39Immediately pour the syrup and sprinkle toasted chopped pistachios, then let cool completely in room temperature
- 40Refrigerate for at least 4 hours or overnight
- 41Refrigerate for at least 4 hours or overnight
- 42Refrigerate for at least 4 hours or overnight
Ingredients
- 225 g (8oz) walnuts
- 225 g (8oz) walnuts
- 225 g (8oz) walnuts
- 225 g (8oz) pistachios
- 225 g (8oz) pistachios
- 225 g (8oz) pistachios
- 0.25 teaspoon salt
- 0.25 teaspoon salt
- 0.25 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon cinnamon
- 1 teaspoon cinnamon
- 1 cup (200g) sugar
- 1 cup (200g) sugar
- 1 cup (200g) sugar
- 1 cup (240ml) water
- 1 cup (240ml) water
- 1 cup (240ml) water
- 0.25 cup (85g) honey
- 0.25 cup (85g) honey
- 0.25 cup (85g) honey
- 1 teaspoon rose water
- 1 teaspoon rose water
- 1 teaspoon rose water
- 1 tablespoon lemon juice
- 1 tablespoon lemon juice
- 1 tablespoon lemon juice
- 2 cups (450g) cream cheese
- 2 cups (450g) cream cheese
- 2 cups (450g) cream cheese
- 0.66 cup (133g) sugar
- 0.66 cup (133g) sugar
- 0.66 cup (133g) sugar
- 3 eggs
- 3 eggs
- 3 eggs
- 1 cup (230g) sour cream
- 1 cup (230g) sour cream
- 1 cup (230g) sour cream
- 0.25 cup (60ml) heavy cream
- 0.25 cup (60ml) heavy cream
- 0.25 cup (60ml) heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 tablespoon lemon zest
- 1 tablespoon lemon zest
- 3 tablespoons (22g) cornstarch
- 3 tablespoons (22g) cornstarch
- 3 tablespoons (22g) cornstarch
- 200 g (7oz) butter
- 200 g (7oz) butter
- 200 g (7oz) butter
- phyllo dough
- phyllo dough
- phyllo dough
Equipment
food processorsaucepanwooden spoonelectric mixer9-inch springform panbrushoven