Golden Baklava Cheesecake: A Decadent Fusion Dessert

Cheesecake Baklava Recipe

Overview:

This Cheesecake Baklava recipe is a delightful fusion of creamy cheesecake and traditional baklava, creating a dessert that’s not only visually stunning but also incredibly flavorful. With a crispy phyllo crust, a luscious cheesecake filling, and a nutty baklava topping soaked in sweet syrup, each bite is a symphony of textures and tastes. While it requires a bit of time and attention to detail, the end result is well worth the effort, making it perfect for special occasions or whenever you want to impress your guests with a decadent treat.

🕒 Time Breakdown:

Ingredients:

• 2 packages cream cheese
• 1 cup thyme honey
• 1/4 cup fresh lemon juice
• 2 teaspoons vanilla extract
• 6 eggs
• 1/3 cup butter, melted (plus extra for brushing)
• 1 package phyllo pastry
• 1 cup walnuts, coarsely ground
• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1 cinnamon stick
• 1 tablespoon brandy

Instructions:

1. Preparation:

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   • Preheat your oven to 350°F (175°C), and position the rack in the lower third of the oven.
   • In a large mixing bowl, beat the cream cheese until light and fluffy using a mixer.
   • Gradually mix in the thyme honey, fresh lemon juice, and vanilla extract.
   • On low speed, add the eggs one at a time, beating until each is fully incorporated before adding the next.

2. Prepare the Crust:

   • Generously brush a 10-inch springform pan with melted butter.
   • Take one sheet of phyllo pastry with the long end facing you, and brush half of it with melted butter.
   • Fold over the unbuttered half to create a square shape, then brush the top with butter.
   • Place the phyllo in the springform pan, leaving a 5-inch overhang on one end.
   • Repeat with four more sheets of phyllo, covering the pan with a damp towel between layers.
   • Pour the cheesecake filling into the crust and cover it with the overhanging pastry.
   • Bake until the pastry is light brown and the cake is firm to the touch, about 50 minutes.
   • Let it cool for 20 minutes, then carefully remove the pan sides and cool completely.
   • Refrigerate for 2 days to allow the flavors to mellow, covering the cake after the first day.

3. Prepare the Topping:

   • Preheat your oven to 350°F (175°C), and cover a baking sheet with two sheets of parchment paper.
   • Coarsely grind the walnuts with 1 tablespoon of sugar and 1 teaspoon of cinnamon.
   • Stack 10 reserved phyllo pastry sheets on your work surface, and place the rim of the springform pan on top.
   • Cut around the outside of the rim through the entire stack of phyllo, creating 10 pastry rounds.
   • Brush the parchment and the inside of the pan rim with butter.
   • Place one pastry round in the pan rim and brush it with butter, then repeat with four more rounds.
   • Spread the nut mixture evenly over the pastry, then top with the remaining five rounds, brushing each with butter.
   • Cut the pastry into 16 wedges with a sharp knife.
   • Sprinkle lightly with water and bake until crisp and golden, about 30 minutes.

4. Prepare the Syrup:

   • While the pastry is baking, heat 1/3 cup of sugar, water, and lemon juice in a heavy saucepan over low heat.
   • Swirl the pan occasionally until the sugar dissolves, then add the cinnamon stick and increase the heat.
   • Boil until the mixture becomes syrupy, about 4 minutes, then remove from heat.
   • Once the bubbles subside, stir in the brandy.

5. Assembly:

   • Set the baked pastry on top of the cheesecake using a large spatula.
   • Gently recut the wedges and replace the pan rim on the cake.
   • Pour the hot syrup over the cake and let it cool for 1 hour.
   • Refrigerate for 1-6 hours before serving.
   • Allow the cake to stand at room temperature for at least 20 minutes before serving.

6. Enjoy:

   • Slice and serve this decadent Cheesecake Baklava to your delighted guests, and relish in the fruits of your labor!

Nutrition Facts (Per Serving):

• Calories: 700.3
• Fat: 49.1g
  • Saturated Fat: 26.5g
• Cholesterol: 222.8mg
• Sodium: 546.6mg
• Carbohydrates: 54.2g
  • Fiber: 1.7g
  • Sugar: 30.8g
• Protein: 13.4g

Tags:

Dessert, Cheese, Greek, European, Christmas, Brunch, < 4 Hours