Baklava Cheesecake
Baklava is a hybrid strain with largely composed of indica variety from the plug.
Recipe Summary 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.Ingredients | Baklava Strain Yield6 ounces chopped walnuts½ teaspoon ground cinnamon½ (16 ounce) package frozen phyllo pastry, thawed½ cup melted butter, or as needed2 (8 ounce) packages cream cheese, softened¾ cup white sugar2 tablespoons all-purpose flour2 eggs2 tablespoons lemon juice1 cup water1 cup white sugar½ cup honey½ teaspoon vanilla extractDirectionsPreheat 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.Don't feel pressured to use all the butter. Similarly, you may not need all the sauce. I like mine gooey.I use a pastry bag to distribute the filling evenly, requiring as little adjustment as possible so as to protect the phyllo.Info | Baklava Strain Yieldprep: 30 mins cook: 1 hr 5 mins additional: 1 hr total: 2 hrs 35 mins Servings: 12 Yield: 12 servings
TAG : Baklava CheesecakeDesserts, Cakes, Cheesecake Recipes,
