Baklava Cheesecake

Baklava Cheesecake

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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.
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/
40-Second Microwave Yoghurt Cheesecakes

40-Second Microwave Yoghurt Cheesecakes

These virtually-instant 40-second microwave yoghurt cheesecakes are soft, creamy and the filling uses just two ingredients! 

#SPONSORED

Are you ready to have your mind blown? The recipe for these 40-second microwave yoghurt cheesecakes is so easy I almost don’t need to write it down. This is going to be one of those recipes that you will always remember because you’re going to make it so many times! Are you ready? 1 litre of double cream yoghurt and 1 tin of condensed milk. That’s it, guys! Whisk it together and microwave it for 40 seconds and you have a cheesecake that’s soft, creamy and luscious.  It’s absolutely crazy and to be honest, shouldn’t really work when it comes to the science of baking but who cares about science when it tastes so good? 

Now, you can’t have a luscious creamy cheesecake without a crunchy base to go with it. I’ve used my latest biscuit obsession as the crust – the new BAKERS Good Morning™ Breakfast Biscuits. They have a lovely crunch to them that remains even after the quick burst in the microwave. I’m not really a breakfast person and admit to skipping breakfast on most days but give me a biscuit? Now, that’s a breakfast I’ll eat! I keep a stash of these on my desk or in the kitchen so I can munch on them in between emails, shoots, recipe testing and general life chaos. 

I’ve used the fruity Peach & Apricot flavour here and matched it with stewed apricots as a topping but the BAKERS Good Morning™ Breakfast Biscuits Berry flavour would also be so yum with frozen berries on top of the cheesecake too. But hey, I’m open to other flavour suggestions too!  I’m just loving how you’re all sending me pictures of the recipes you make from The Kate Tin – so please keep them coming and I’d absolutely love to see you trying this recipe out. It’s so easy even the kids can make it – without burning the kitchen down! 

40-Second Microwave Yoghurt Cheesecakes
Serves 4
These virtually-instant 40-second microwave yoghurt cheesecakes are soft, creamy and the filling uses just two ingredients!
Print
Prep Time
5 min
Cook Time
1 min
Total Time
6 min
Prep Time
5 min
Cook Time
1 min
Total Time
6 min
4671 calories
271 g
1360 g
387 g
56 g
242 g
1768 g
1194 g
234 g
2 g
124 g
Nutrition Facts
Serving Size
1768g
Servings
4
Amount Per Serving
Calories 4671
Calories from Fat 3405
% Daily Value *
Total Fat 387g
596%
Saturated Fat 242g
1212%
Trans Fat 2g
Polyunsaturated Fat 12g
Monounsaturated Fat 112g
Cholesterol 1360mg
453%
Sodium 1194mg
50%
Total Carbohydrates 271g
90%
Dietary Fiber 6g
25%
Sugars 234g
Protein 56g
Vitamin A
277%
Vitamin C
130%
Calcium
185%
Iron
12%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g BAKERS Good Morning™ Peach & Apricot Breakfast Biscuits, crushed plus extra for serving
  2. 50g salted butter or margarine, melted
  3. 1 litre plain double cream yoghurt
  4. 1 x 387g tin condensed milk
  5. juice and the finely grated zest of 1 small lemon
  6. Stewed apricots, passionfruit, raspberries and extra biscuits to decorate
Instructions
  1. Grease 4-6 microwave-safe coffee cups or glasses.
  2. Combine the crushed biscuits and butter and press into the bottom of each cup or glass.
  3. In a large bowl, mix together the yoghurt and condensed milk with the lemon juice and zest and pour into the mugs.
  4. Microwave on full power for 40 seconds or until set - the cheesecakes should jiggle slightly.
  5. Allow to cool completely then top with stewed apricots, passionfruit, raspberries and extra crumbled biscuits.
Notes
  1. If you want to unmould the cheesecakes, simply refrigerate for 3-4 hours before turning them out
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calories
4671
fat
387g
protein
56g
carbs
271g
more
The Kate Tin https://thekatetin.com/

 

MORE CHEESECAKE RECIPES TO DROOL OVER:

Tin Roof Cheesecake

Beetroot Cheesecake & Lancewood Cake-Off Competition

Beetroot Cheesecake & Lancewood Cake-Off Competition

Not all cake needs to be sweet! Exhibit A: this Beetroot Cheesecake. Following the Tiramisu Crunch Cake that I posted for the Lancewood Cake-Off 2018 Competition where I mentioned you could enter a sweet or SAVOURY cake, I had quite a few of you asking me ‘What the heck is a savoury cake?!’ Challenge accepted!

I haven’t lost my mind, well, I have but not when it comes to cake! You don’t mess around when it comes to cake. This savoury beetroot cheesecake fits smack bang into the Lancewood competition brief and is perfect if you’re more of a cheese-for-dessert kind of person. I specifically wanted this beetroot cheesecake to be seriously smooth, deliver on flavour and LOOK like decadent, sweet cheesecake (sometimes dessert is a fun way to mess with people’s expectations – thanks for the idea, Heston Blumenthal!).

Cheeseboards can get expensive and this is a WAY more affordable option that still gives that wow factor. I’ve used a combination of Lancewood’s Medium Fat Cream Cheese, Crème Fraîche and the Garlic & Herb Cottage Cheese for flavour.  The result is a rich, creamy baked cheesecake that’s velvety smooth with a base of dark pumpernickel bread. I’ve piled plenty of crackers on top (because I think savoury cheesecakes need crunchy goodies to scoop it up), beetroot chips and some pretty sugar-crusted thyme sprigs for a splash of green. See? A savoury cheesecake can be just as impressive as a sweet cake.

I’m also going through a bit of a beetroot stage which is odd considering how I hated it as a child.  My grandfather grew a lot of veggies on the farm and I remember a year when the beetroot had flourished and in an effort to spare us all from eating beetroot every day for a week, my grandmother decided to try her hand at pickling. She spent the good part of the day slashing the cheery purple vegetables into chunks while I watched from the dining room table. They were then popped into an incredibly old and decrepit pressure cooker which abruptly exploded, flinging vinegary purple liquid on the ceiling, the walls, the floor and all over my poor grandmother.  I now live in eternal fear of pressure cookers. Luckily I seem to have worked through my exploding beetroot phobia and now love to use it in unexpected ways in my baking – like this and this.

I hope this beetroot cheesecake has given you some inspiration, and if you haven’t entered the Lancewood Cake-Off 2018 Competition yet, maybe the fact that you can win an ALL EXPENSES PAID TRIP TO NEW YORK WORTH R150 0000 will convince you to get baking? What are you still hanging around here for, then? Make that cake!

 

Beetroot Cheesecake
Serves 8
This cheesecake would make a delicious starter served with loads of crackers, or a show-stopping end to a meal as a twist on a cheeseboard!
Print
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr
Total Time
1 hr 30 min
4437 calories
393 g
1236 g
265 g
126 g
117 g
2198 g
5347 g
150 g
3 g
123 g
Nutrition Facts
Serving Size
2198g
Servings
8
Amount Per Serving
Calories 4437
Calories from Fat 2342
% Daily Value *
Total Fat 265g
407%
Saturated Fat 117g
583%
Trans Fat 3g
Polyunsaturated Fat 22g
Monounsaturated Fat 101g
Cholesterol 1236mg
412%
Sodium 5347mg
223%
Total Carbohydrates 393g
131%
Dietary Fiber 26g
105%
Sugars 150g
Protein 126g
Vitamin A
140%
Vitamin C
122%
Calcium
194%
Iron
144%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. CRUST
  2. 300g pumpernickel bread (or dark rye bread)
  3. 80g salted butter, melted
  4. 6 sprigs of thyme, stalks removed
  5. CHEESECAKE FILLING
  6. 1 x 250g Lancewood Full-Fat Cream Cheese
  7. 1 x 250g Lancewood Smooth Cottage Cheese Garlic & Herb
  8. 1 x 250g Lancewood Crème Fraiche
  9. 4 large eggs
  10. juice and zest of 1 lemon
  11. BEETROOT JELLY
  12. 240g beetroot, peeled
  13. 2 sprigs of thyme
  14. 2 cloves of garlic, skin on
  15. 2 tbsp olive oil
  16. 1 tbsp balsamic vinegar
  17. 1 tbsp soft brown sugar
  18. Sea salt and freshly ground black pepper, to season
  19. 100ml red wine vinegar
  20. 25g sugar
  21. 1 x4g gelatine leaf
  22. Beetroot chips, crystallized thyme sprigs and seed crackers, to decorate
Instructions
  1. Preheat the oven to 180 degrees Celsius or 160 degrees if you're using a fan-forced oven. Grease and line a 17cm round springform cake tin and tightly wrap the outside in foil.
  2. To make the crust, place the bread, salted butter and thyme leaves in a food processor and process until fine. Press into the lined baking tin. Bake in the preheated oven for 8-10 minutes then remove and allow to cool completely.
  3. Next, prepare the beetroot cheesecake. On a large sheet of foil, place the beetroot, thyme, garlic cloves, olive oil, balsamic, sugar and seasoning and toss to coat. Wrap the beetroot up and place in the preheated oven for 20 minutes or until soft. Open the foil up and roast for a further 10 minutes. Allow to cool completely.
  4. Place the Lancewood Cream Cheese, Smooth Cottage Cheese and Creme Fraiche into a food processor then blend until smooth. Add the eggs one at a time, blending in between each addition. Blend in the lemon zest and juice. Pour the cheesecake mixture into the prepared cake tin and place it into a roasting tray and fill with hot water up to 2/3 of the sides of the baking tin and bake for 35-40 minutes or until the cheesecake wobbles slightly (like set jelly). Turn the oven off, remove the cheesecake from the oven and allow it to cool at room temperature in the bain marie until completely cool. Remove from the bain-marie, wrap in cling wrap and refrigerate for 30 minutes or until cooled.
  5. To make the beetroot jelly; soak the gelatine leaf in cold water then puree the roasted beetroot with the red wine vinegar and sugar until smooth and liquid. Strain the mixture using a cheese cloth or sieve. (If using a sieve, be careful not to get any beetroot bits into the juice, this ensures a clear jelly). Microwave the beetroot juice until hand hot and stir in the gelatin. Allow to cool slightly and pour over the top of the cheesecake to form a layer. Refrigerate for at least 3 hours (or preferably overnight). Remove the cheesecake from the fridge an hour before you want to serve it. Decorate with the beetroot chips, crystallised thyme and seed crackers.
Notes
  1. Blue cheese would be wonderful in this cheesecake. Simply crumble 50-100g (depending on how strong you like it) into the food processor with the cream cheese, cottage cheese and creme fraiche.
beta
calories
4437
fat
265g
protein
126g
carbs
393g
more
The Kate Tin https://thekatetin.com/
Baked Chocolate Cheesecake

Baked Chocolate Cheesecake

Introducing the best baked chocolate cheesecake ever!

I cheated on my usual baked chocolate cheesecake recipe. There, I said it! I know, I know! I’m a bad, hideous, terrible person! For years I’ve been using one ridiculously amazing cheesecake recipe and it is my go-to for everything. It’s a white chocolate cheesecake that has been pimped out with blueberries, lavender, raspberries, cardamom, coffee and even saffron.  But this baked chocolate cheesecake? Damn is it good.

Just look at it’s velvety, silky smooth texture! Is it weird that a cheesecake gets me this excited? Probably, but I don’t care because this recipe is a revelation.

If you’re one of those people who don’t like baked cheesecake, it’s probably because you haven’t had a PROPER baked cheesecake. Overbaked cheesecake is the WORST and there are a few things you can do to avoid getting that horrid, crumbly, chalky texture…

  1. Bake it in a bain marie (water bath) until it juuuuust quivers. It should have a jelly wobble to it. Then it’s ready! Don’t bake it for a second longer.
  2. Avoid it cracking by turning off the oven and allowing your cheesecake to wallow in its warm bath until completely cool. Take it out too soon and the temperature difference will cause it to split down the middle. If that does happen, just cover it up with raspberries and pretend it never happened – no one will ever know!
  3. Never serve a cheesecake cold. NEVER EVER. That’s generally why it will be chalky and stick to the roof of your mouth. Allow it stand at room temperature for 1 hour and it will be all soft and mousse-like.

Chocolate Cheesecake

Yield: Serves 8-10

Chocolate Cheesecake

Ingredients

  • CRUST
  • 200g coconut biscuits
  • 100g salted butter, melted
  • 50g The Kate Tin Cocoa Powder
  • CHEESECAKE
  • 675g full fat cream cheese, softened
  • 375g sour cream or plain yoghurt
  • 220g Natura Sugars Soft Brown Sugar
  • 4 large eggs
  • 450g 70% dark chocolate (I use the brand AFRIKOA), melted
  • 50g butter, melted
  • 2 tbsp The Kate Tin Cocoa Powder, sifted
  • Fresh raspberries and edible flowers, to decorate

Instructions

  1. Preheat the oven to 180 degrees celcius or 160 degrees if you're using a fan-forced oven.
  2. Grease and line a 22cm round springform cake tin and wrap the outside in foil.
  3. Prepare a large roasting tray large enough for the cake tin to fit inside, fill halfway with water and place in the oven while it preheats.
  4. To make the crust, place the biscuits, butter and cocoa powder in a food processor and process until fine. Press into the base of the lined tin.
  5. Bake in the preheated oven for 8-10 minutes then remove and allow to cool completely.
  6. To make the cheesecake, place the cream cheese, yoghurt and soft brown sugar in the bowl of a food processor and blend until smooth.
  7. Add the eggs one at a time, blending in between each addition.
  8. Add the melted chocolate, butter and cocoa powder and blend well.
  9. Pour into the prepared baking tin and smooth the top.
  10. Place the cheesecake into the bain marie (the water should be hot by now) and bake for 35-40 minutes or until the cheesecake wobbles slightly.
  11. Turn the oven off and allow it to cool inside for 30 minutes.
  12. Then remove from the oven and allow to cool at room temperature until the water is completely cool.
  13. Remove from the bain marie, wrap in cling wrap and refrigerate for at least 3 hours (or preferably overnight).
  14. Remove the cheesecake from the fridge an hour before you want to serve it.
  15. Decorate with fresh raspberries and edible flowers to serve.
https://thekatetin.com/baked-chocolate-cheesecake/

Lemon Meringue Baked Cheesecake

Lemon Meringue Baked Cheesecake

I have a serious soft spot for lemon meringue pie but not because of the coconutty crust or the velvety smooth filling (made with condensed milk please!) or even the puffs of crispy-marshmallowy meringue that adorn the top. Nope, it’s not because of any of those things. In fact it doesn’t even have anything to do with the pie. It’s because it’s my dad’s ultimate favourite dessert and that makes it special in our family.

This version, made with a baked lemon cheesecake filling, combines the best of both pie and cheesecake worlds and the layer of tangy lemon curd that oozes out the bottom when you cut it, adds an extra heavenly dimension. And if you’d like to go to a little extra effort, I think cute little mini versions of this (made in ring moulds or even clean tins!) would make a memorable dessert!

Lemon Meringue Cheesecake

Serves 10-12

 

400g biscuits, crushed

100g butter, melted

540g full fat cream cheese, softened

150g castor sugar

3 eggs

20ml double cream

1 tsp vanilla extract

juice and finely grated zest of 1 lemon

½ cup store-bought lemon curd (optional)

4 egg whites

120g castor sugar

 

Preheat the oven to 160C. Grease and line a 22cm springform cake tin with baking paper. Combine biscuits and butter and press into the bottom and up the sides of the tin to form a crust. Beat the cream cheese until soft and smooth then add the castor sugar, eggs, double cream, vanilla, juice and lemon zest. Spread a thin layer of lemon curd over the crust then pour in the cheesecake filling. Whip the egg whites until soft peak stage then add the castor sugar gradually until the meringue is glossy and the sugar is dissolved. Top the cheesecake with the meringue mixture, using a spoon to create soft peaks. Bake for 1 hour then leave the door slightly ajar (or place a wooden spoon in the oven door to keep it open), switch the oven off and allow the cheesecake to cool completely. Refrigerate until set then serve.

 

 

Blueberry and Lavender Cheesecake

Blueberry and Lavender Cheesecake

I’m not one to hold on to so-called ‘secret’ recipes but this one, I keep close. Well, until now. In fact I’ve been prolonging the day I’d share this recipe with anyone because it is just that good. It also required a lot of hard work to get it which is why I’m so precious about it. And we all know anything worth having is worth waiting for!  I first made this recipe as a student chef in the restaurant I used to work for. The recipe was kept under lock and key and your grimy commis chef hands were only allowed to touch it after 6 months of working in the kitchen! So you can only imagine the skip in my step when I was finally permitted to make it – I promptly memorised the recipe, of course, just incase the honour was revoked!

In it’s original form, it’s a luscious, rich, silky, velvety baked cheesecake laced with white chocolate and a pinch of cardamom but without the spice, it can be whatever you want it to be. And for the Spring issue of Food & Home Entertaining Magazine, I wanted it to have bursts of blueberry and a gentle lingering of lavender. Holy moly is this a good combination! So now that I’ve shared the most secret recipe I have, you NEED to make this. Don’t make me revoke the honour 😉

Blueberry, White Chocolate and Lavender Cheesecake

Serves 10-12 A LITTLE EFFORT 90 minutes

 

400g digestive biscuits

100g salted butter, melted

pinch of fresh lavender flowers

800g full cream cream cheese, room temperature

300g crème fraîche, room temperature

180g Natura Sugars Golden Caster Sugar

40g cake flour

4 large eggs

200g The Kate Tin White Chocolate, melted

1 tsp vanilla extract

zest of 2 lemons

pinch of lavender flowers, finely chopped, plus extra to decorate

250g frozen blueberries, plus extra for decorating

 

Preheat the oven to 120°C (or 100°C fan-forced) . Line the bottom of a 30cm springform cake tin with baking paper then grease the sides. Wrap the outside of the tin in foil to make it waterproof. Combine the biscuits, butter and lavender in a food processor and process until fine crumbs then press into the bottom of the lined tin. Place the cream cheese, crème friach, sugar, flour, eggs, white chocolate, vanilla, lemon zest, lavender and half the bluberries in a food processor and process until smooth then pour over the crust in the cake tin and sprinkle with the remaining blueberries. Place the cake tin on a folded tea towel (to stop it slipping) in a large roasting dish and fill with enough hot water until the water reaches halfway up the sides of the cake tin. Bake for about 1 hour or until the cheesecake is just set with a slight wobble in the middle (like set jelly). Allow to cool completely at room temperature in the bain marie then remove from the waterbath and refrigerate until set. To serve, unmould the cheesecake by running a knife dipped in hot water around the edges. Top with extra blueberries and lavender flowers.

 

 

TIP Lavender can be very powerful so use it sparingly for a gentle fragrance.