BAKLAVA CHEESECAKE
A decadent combination of two of my favorite desserts: cheesecake with a baklava crust. I call it cheeseklava! This is best made a day before serving.
Provided by Trinity
Categories Desserts Cakes Cheesecake Recipes
Time 2h35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch pan.
- Toss walnuts and cinnamon together in a bowl and set aside.
- Unroll phyllo dough and trim to just slightly larger than the pan so dough will run up the sides. Place 2 sheets of dough in the prepared pan and butter thoroughly. Repeat for a total of 8 sheets layered. Sprinkle about 2 tablespoons of cinnamon-walnut mixture on top. Top with 2 more sheets of dough, butter, cinnamon-walnut mixture; repeat and end with 3 sheets of dough. Butter the top of the baklava.
- Bake in the preheated oven for 20 minutes. Leave oven on.
- Meanwhile, combine cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high power until smooth, about 1 minute. Scrape the bowl. Beat on low speed and add eggs 1 at a time, beating about 15 seconds after each. Scrape bowl. Add lemon juice and beat on high speed until well blended, about 1 minute. Pour mixture over baked baklava crust in the pan while crust is still hot.
- Bake in the hot oven until set, 20 to 25 minutes. Cool to room temperature, about 1 hour.
- Cut cooled cheesecake into 12 servings.
- Combine water and sugar in a saucepan and bring to a boil until melted, about 5 minutes. Add honey and vanilla extract and simmer for 20 minutes. Drizzle hot sauce over the cooled cake, making sure to get in between the slices.
- Refrigerate uncovered or only lightly covered with aluminum foil; a tight seal will make it soggy.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 54.7 g, Cholesterol 92.4 mg, Fat 31.9 g, Fiber 1.4 g, Protein 7.6 g, SaturatedFat 14.5 g, Sodium 268.3 mg, Sugar 41.3 g
CHEESECAKE BAKLAVA
Long instructions because of the detail, but it's really easy to do and a spectacular presentation. Creamy cheesecake filling held by a crisp, buttery, phyllo crust and topped with a baklava layer - fantastic! This must be made 2 days before serving.
Provided by evelynathens
Categories Cheesecake
Time 2h10m
Yield 12-16 serving(s)
Number Of Ingredients 17
Steps:
- Position rack in lower third of oven and preheat to 350°F.
- Beat cream cheese in large bowl of mixer until light and fluffy; gradually mix in honey, lemon juice and vanilla; on low speed, add eggs, one at a time, beating until each has been incorporated before adding next.
- Brush 10 inch springform pan generously with melted butter.
- Take 1 sheet of phyllo pastry with long end facing you (cover the remainder with a sheet of wax paper and a dampened kitchen towel) and brush half of sheet with melted butter; fold over unbuttered half to turn the rectangle into a square shape; brush top of phyllo with butter and place in springform pan, buttered side up, leaving a 5 inch overhang on one end; cover pan with a dampened towel; repeat with phyllo 4 more times (using 5 sheets); wrap remaining phyllo in plastic and refrigerate; stir through cheesecake filling and pour into crust; cover filling with pastry overhang; bake until pastry is light brown and cake is firm to the touch, about 50 minutes; let cool for 20 minutes and carefully remove pan sides and cool completely; refrigerate 2 days to mellow flavours (keep cake covered after the first day).
- For Topping: Preheat oven to 350F; cover baking sheet with 2 sheets of parchment; coarsely grind nuts with 1 tblsp sugar and 1 tsp cinnamon.
- Stack 10 reserved phyllo pastry sheets on work surface; set rim of 10 inch springform pan atop pastry; cut around outside of rim through entire stack of phyllo, making 10 pastry rounds; cover with damp towel; set pan rim on prepared baking sheet; brush parchment and inside of pan rim with butter; place 1 pastry round in pan rim and brush with butter; repeat with 4 more rounds; spread nut mixture evenly over pastry; top with remaining 5 rounds, brushing each with butter; cut pastry into 16 wedges with sharp knife (this is important as phyllo bakes up very crisp and would shatter if you tried to cut it fully baked); sprinkle lightly with water; bake until crisp and golden, about 30 minutes.
- Meanwhile, heat 1/3 cup sugar, water and lemon juice in heavy small saucepan over low heat, swirling pan occasionally until sugar dissolves; add cinnamon stick, increase heat and boil until syrupy, about 4 minutes; remove from heat; when bubbles subside, stir in brandy.
- Set baked pastry on cake, using a large spatula; recut wedges gently; replace pan rim on cake; pour hot syrup over; cool 1 hour; refrigerate for 1-6 hours; let cake stand at room temperature atleast 20 minutes before serving.
- Enjoy the fruit of your labours!
Nutrition Facts : Calories 700.3, Fat 49.1, SaturatedFat 26.5, Cholesterol 222.8, Sodium 546.6, Carbohydrate 54.2, Fiber 1.7, Sugar 30.8, Protein 13.4
BAKLAVA CHEESECAKE
I love playing with cheesecake recipes :) I used coconut sugar in the cake. It's far less sweet tasting. You can also use all butter in the crust. I like the texture coconut oil gives. The time does NOT include giving the cheesecake 24 hours to sit. You can make the syrup the next day so it's warm when you serve it.
Provided by Abi Fae
Categories Cheesecake
Time 2h20m
Yield 16 serving(s)
Number Of Ingredients 20
Steps:
- Crust:.
- Mix all ingredients thoroughly and press into a spring form pan. You want it going about 1" up the sides.
- Poke the crust with a fork to keep it from bubbling, and bake at 350 for 15-20 minutes, or until brown.
- Set aside to cool.
- Cheesecake:.
- Mix the cream cheese with a beater. This is much easier to do at room temperature. Add the sour cream and beat until fully blended. Add the sugars and salt; mix thoroughly. Add the eggs, one at a time, beating thoroughly after each. Add the lemon juice, spices, and vanilla. Mix until fully blended.
- Pour onto the pie crust and tap the edges of the pan firmly to dislodge extra bubbles.
- Bake at 350 for 45 minutes. Then turn off the oven and let the cake sit another hour before removing it to cool to room temperature. Do not open the oven until it has sat the hour without heat. It will collapse a bit and get cracks.
- Cardamom Sauce:.
- Mix all ingredients, except the nuts, and cook over low heat. Bring slowly to a boil and let boil 5 minutes. Remove from heat and add the nuts. Keep stirring as it cools for the next couple minutes.
- To Serve:
- Let the cheesecake sit 24 hours and then remove from the pan. Drizzle with the cardamom sauce and nuts.
Nutrition Facts : Calories 635.2, Fat 49.5, SaturatedFat 23.2, Cholesterol 135.6, Sodium 359.1, Carbohydrate 42.4, Fiber 3.1, Sugar 36.7, Protein 11.5
BAKLAVA-STYLE CHEESECAKE BARS
When I think of baklava, I think of flaky, crispy pastry and sticky honey-lemon syrup with crunchy nuts. These cheesecake bars hit all those notes and more! The added tang of the cream cheese layer only works to enhance the bright tang from the lemon in the honey syrup. Keep these refrigerated for up to 3 days.
Provided by thymeforpineapple
Time 2h20m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line the bottom and sides of a 9x13-inch baking dish with parchment paper, allowing excess to hang over sides. Lightly grease with cooking spray.
- Place 1 sheet phyllo dough in the prepared pan, pressing phyllo into the bottom; brush with some butter. Layer with remaining 11 phyllo sheets, brushing each layer with butter. Keep unused phyllo covered with a damp paper towel to prevent it from drying out while working.
- Bake in the preheated oven until light golden brown, about 5 minutes. Place on a wire rack and let cool slightly, 10 to 15 minutes.
- While phyllo cools, reduce oven temperature to 325 degrees F (165 degrees C).
- Beat cream cheese with an electric mixer fitted with a paddle attachment on medium speed until smooth, 2 to 3 minutes. Add sugar and vanilla extract; beat on medium speed until smooth and creamy, about 2 minutes, stopping occasionally to scrape down the sides of the bowl as needed. Spread in an even layer over cooled phyllo.
- Bake in the preheated oven until filling has set, 35 to 40 minutes. Let cool in the pan on a wire rack for 15 minutes. Refrigerate until completely cooled, about 45 minutes more.
- Meanwhile, bring honey and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer, stirring occasionally, until thickened and syrupy, about 15 minutes. Remove from heat; stir in walnuts, pistachios, and lemon zest until combined. Let cool to room temperature, about 45 minutes.
- Spoon over cooled cheesecake. Using excess parchment, lift cheesecake out of the pan, and slice into 2x2-inch bars.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 20.4 g, Cholesterol 25.6 mg, Fat 11.2 g, Fiber 0.5 g, Protein 2.8 g, SaturatedFat 5.7 g, Sodium 107.3 mg, Sugar 14.4 g
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BAKLAVA CHEESECAKE RECIPE - SOUTHERN LIVING
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- Preheat oven to 350°F. Pulse 1 1/2 cups walnuts and 1/4 cup sugar in a food processor 4 or 5 times or until walnuts are finely ground. Add butter; pulse until mixture resembles coarse sand. Press mixture firmly on bottom of a lightly greased (with shortening) 9-inch springform pan. Bake 12 to 14 minutes or until lightly browned. Cool on a wire rack.
- Reduce oven temperature to 300°F. Beat cream cheese, mascarpone, and remaining 3/4 cup sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Add almond extract and salt, beating at low speed just until blended.
- Cut each baklava piece into 2 small triangles, about 2 x 3 inches. Arrange baklava pieces in a ring over baked crust, with pointed end of each piece pointing toward center and wide ends around outside edge of pan. Pour batter over baklava into baked crust.
- Bake at 300°F for 1 hour and 20 minutes or until center is almost set. Remove from oven; gently run a knife around edge of cheesecake to loosen. Cool completely on a wire rack (about 2 hours). Cover and chill 8 hours. Remove sides of pan. Top with walnut halves. Drizzle with Honey Syrup.
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