baklava cheesecake
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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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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A cheesecake needs some type of crust layer, whether it be made with crushed graham crackers or sugar cookies. The crust for this simple baklava cheesecake is composed of numerous layers of phyllo dough sheets with butter, followed by a layer of crushed pecans.
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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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Instructions. Thaw your phyllo dough according to package directions. Make the syrup. In a small saucepan combine water, 1/4 cup sugar, and 1/2 cup honey. Stir over high heat until the sugar is dissolved, it should only take a couple minutes. Remove from heat and stir in the vanilla. Set aside to cool.
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Cheese Baklava! Now the Chef de Cuisine at Fuzion restaurant, Sunway Resort Hotel and Spa, Khder has a passion for his Middle Eastern roots, specialising in Syrian, Lebanese and Moroccan cuisine. This Ramadan, Khder shares his recipe for a version of a widely popular Middle Eastern snack, the Cheese Baklava. Khder recommends this dish to be.
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To prepare cheesecake, in large bowl, beat cream cheese and sugar on high speed for about 10 minutes until fluffy. Add lemon juice, vanilla and eggs, one at a time. Beat until smooth. Pour into springform pan. To prepare baklava, combine walnuts, sugar, butter and cinnamon in bowl. To cut fillo sheets into 9″ rounds, cut a pattern out of wax.
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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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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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Carefully place the pan in the preheated oven and bake for 1 hour. Turn the oven off after the 1-hour baking time, and carefully slide the rack with the cheesecake on it out a little bit. Sprinkle the honey-glazed nuts evenly and gently over the top of the cheesecake and slide the rack back into the oven.
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To Make the Cheesecake. Combine the toasted nuts and measure out and set aside 1/4 cup. Put the remaining nuts in a food processor and process in quick bursts until finely chopped. Transfer the finely chopped nuts to a medium bowl and add 1/4 cup of the honey syrup, salt, cinnamon, and melted butter.
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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.
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Preheat the oven to 375°F. Place the chopped kataifi on an unlined large baking sheet, and drizzle with melted butter; toss it to lightly coat the kataifi in butter and spread it into an even.
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First, make the filling: In a bowl, beat together the sugar, vanilla and cream cheese until smooth and no lumps remain. Add the sour cream and lemon juice and zest if using, and beat until smooth. Add the eggs and beat to just combine. Pour the filling into a bowl through a sieve to remove any remaining lumps.
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Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Lay out the phyllo dough sheets, and cut them into small squares or rough pieces using kitchen scissors or a knife. In a mixing bowl, phyllo dough pieces, melted butter, and a pinch of salt. Gently toss until the ingredients are evenly coated.
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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.
