Baklava Cheesecake

by | May 13, 2020 | Cakes and Cupcakes, Cheesecakes, Chocolate | 0 comments

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The East meets West combo you never knew you needed… until now. 

Even though this Baklava Cheesecake looks like an absolute mission to make, I promise it’s not as tough as it looks and it’s definitely well worth the effort! 

If you’re looking for delicious white chocolate to use in this recipe, go check out my online store!

Baklava Cheesecake
Serves 8
Print
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
Prep Time
45 min
Cook Time
30 min
Total Time
1 hr 15 min
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
For the crust
  1. 12 sheets phyllo dough
  2. 180g salted butter, divided and melted
  3. 200g pecan nuts
  4. 200g walnuts
For the cheesecake
  1. 400g (400 ml) full-fat cream cheese, at room temperature
  2. 150g (150 ml) crème fraîche or sour cream, at room temperature
  3. 90g (108 ml) castor sugar
  4. 20g (35 ml) cake flour
  5. 2 large eggs, at room temperature
  6. 100g white chocolate
  7. pinch of ground cardamom
  8. zest of 1 lemon
For the topping
  1. 1 cup honey
  2. 1/2 cup water
  3. 1 teaspoon orange blossom water
  4. Zest and juice of 2 lemons
Instructions
  1. Preheat the oven to 140 degrees celsius, gas mark 2.
  2. Grease a 22cm springform cake tin.
  3. Prepare the crust: Brush a phyllo dough sheet with butter and fold in half. Carefully place into the lined springform. Repeat until the pan is completely covered with phyllo dough and 8 tablespoons of butter are used. In the bowl of a food processor fitted with the blade attachment, grind pecan nuts and walnuts to a coarse, sand-like texture. Pour in remaining melted butter and salt and mix to combine. Press ¾ of the mixture into the bottom of the phyllo-lined pan (save the remaining mixture for the topping). Place on a baking tray and bake in the preheated oven for 10-15 minutes or until golden and crispy. Set aside to cool.
  4. Make the cheesecake: place the cream cheese, crème fraîche, sugar, flour, eggs, chocolate, cardamom and lemon zest together in a food processor and process until smooth. Pour into the prepared crust.
  5. Place in the preheated oven and bake for 20-25 minutes or until just set – it should have a slight wobble in the middle. Turn off the oven, leave the oven door ajar and allow to cool completely. Refrigerate until set.
  6. Make the topping: In a small saucepan, combine honey, water and orange blossom water and heat on medium-high. Bring to a boil and reduce to a simmer for approximately 15 minutes until thick. Remove from heat until cool, approximately 40 minutes. Stir in the remaining nut mixture (set aside from the base) and set aside until the cheesecake is ready.
  7. Assemble the cheesecake: Once the cheesecake has set and cooled, remove springform pan to reveal the baklava crust. Top with walnut topping and serve.
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calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/

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