Baklava Cheesecake
24Serves
MediumDifficulty
35 MINSPreparation
1 HR 0 MINSCooking
Two of the greatest desserts meet, to create one incredible sweet, crunchy and creamy experience.
Ingredients
100g caster sugar
150ml water
125g honey
1 cinnamon stick
20g orange blossom water500g cream cheese, softened
175g caster sugar
250g sour cream
3 eggs, lightly beaten
9 sheets filo pastry
75g butter, melted
75g walnuts, toasted and finely chopped
75g blanched almonds, toasted and finely chopped
150ml water
125g honey
1 cinnamon stick
20g orange blossom water500g cream cheese, softened
175g caster sugar
250g sour cream
3 eggs, lightly beaten
9 sheets filo pastry
75g butter, melted
75g walnuts, toasted and finely chopped
75g blanched almonds, toasted and finely chopped
Method
- Place all ingredients except orange blossom water in a small saucepan and stir over medium heat until sugar has dissolved. Simmer for 15-20 minutes or until syrup has reduced and thickened. Discard cinnamon stick and stir in orange blossom water. Cool.
- Beat cream cheese with an electric mixer (paddle attachment) on low speed until just smooth. Add sugar and beat until combined. Add sour cream, eggs and mix until just combined. Set aside.
- Mix 90ml of honey syrup with the walnuts and almonds to combine. Set aside.
- Layer 5 sheets of filo pastry on top of each other, brushing well between each layer with butter. Ease pastry into the base and sides of a buttered and lined 20cm x 30cm slab pan; trimming as required. Pour in half of the cheesecake batter and spoon over half the syrupy nuts; repeat again. Swirl with a butter knife to roughly mix.
- Brush each remaining sheet of filo with melted butter, then stack into into 2 piles of 2 sheets each. Cut each pile into 8 lengthwise, so that you have 16 long, thin strips of filo. Scrunch the filo pastry strips and place in a single layer on top of the batter to cover. Bake at 160°C for 40-45 minute or until just set. Remove from oven and drizzle with remaining syrup. Serve warm or cold.