Baklava Cheesecake Recipe - Tiny blooper at the end :)
181⬇ ️ ⬇ ️ ⬇ ️ ⬇ ️ RECIPE BELOW ⬇ ️ ⬇ ️ ⬇ ️ ⬇ ️
20 phyllo sheets (I used 16 and it was fine)
1 1/4 cups of ghee or melted butter (more or less, enough to coat the layers of phyllo generously with melted butter)
1 cup pistachios finely chopped (I used my little food chopper)
1 cup pecans finely chopped
¼ cup brown sugar
1 teaspoon cinnamon
Cheesecake Filling
16 oz of cream cheese (2- 8 oz packages)
1 cup white granulated sugar
½ teaspoons salt
2 teaspoons vanilla extract
½ cup sour cream
2 teaspoons freshly squeezed lemon plus the zest of a lemon (about 1 tbsp)
2 large eggs
Honey Syrup
½ cup sugar
¼ cup water
¼ cup honey
Mix together the sugar, cinnamon and ground nuts and set them in a bowl.
In a bowl, beat together the sugar, vanilla, salt and cream cheese until smooth
Add the sour cream and lemon juice and zest if using, and beat until smooth.
Add the eggs and beat to combine.
Use a 9 or 10″ round springform pan, laying a sheet of parchment on the bottom
Then begin layering the first ten sheets of phyllo: place the first sheet so it mostly covers the bottom of the pan but also comes up and folds over the side of the pan. Brush with melted butter. Do this with ten sheets for the bottom layer. After you have the tenth layer, brush with brush with melted butter and evenly sprinkle on half the nut mixture. Lay a sheet of phyllo on top and arrange 4 more on top of the nuts (each brushed with melted butter and layered a bit askew to cover the whole pan). Spread remaining nut mixture then repeat the process with another 5 sheets of phyllo.
Pour the cheesecake mixture into the center of the unbaked phyllo crust. Scrunch up the sides of the phyllo that were laying over the edge into a ruffled shape leaving a little gap in the center so you can see when the cheesecake is done baking.
Bake the cheesecake on a sheet pan at 325 F until you can shake the pan and it only jiggles a bit in the center, for about 60-70 minutes.
Make the syrup: in a small pot set the water, sugar and honey and cook on medium low heat. Stir so the sugar dissolves then cook it for about 5-7 minutes, until it is slightly thickened .
When the cheesecake comes out of the oven, pour the syrup over the cheesecake
Let cool and then chill in the fridge overnight.
Store in the fridge
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My name is Tammy and I live in Northern Ontario Canada. I am a retired municipal employee that loves to post videos on YouTube for a hobby.
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