Ingrédients pour Cheesecake Baklava
- 16 ounces cream cheese
- 1/4 cup honey
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup melted butter (plus more for pan)
- 20 sheets phyllo pastry (thawed)
- 1 cup walnuts (as part of mixed nuts option)
- 1 cup almonds (as part of mixed nuts option, with walnuts or pistachios)
- 1/3 cup plus 1 tablespoon sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons water
- 1 cinnamon stick
- 1 tablespoon brandy (optional)
- 2 sheets parchment paper
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Comment préparer Cheesecake Baklava
- Preheat oven to 350°F (175°C). Position rack in the lower third of the oven.
- In a large bowl, beat 16 ounces (450g) cream cheese until light and fluffy.
- Gradually mix in 1/4 cup (50g) honey, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract.
- On low speed, add 3 large eggs one at a time, beating well after each addition.
- Generously brush a 10-inch springform pan with 2 tablespoons melted butter.
- Take one sheet of phyllo pastry (long end facing you) and brush half with melted butter.
- Fold the unbuttered half over to create a square.
- Brush the top with butter and place in the springform pan, buttered side up, leaving a 5-inch overhang on one end.
- Cover the pan with a dampened towel.
- Repeat steps 6-9 with 4 more phyllo sheets.
- Wrap the remaining phyllo sheets in plastic wrap and refrigerate.
- Pour the cheesecake filling into the phyllo crust.
- Cover the filling with the pastry overhang.
- Bake for 50 minutes, or until the pastry is light brown and the cake is firm to the touch.
- Let cool for 20 minutes. Carefully remove the pan sides and let cool completely.
- Refrigerate for at least 2 days to allow flavors to meld.
- Preheat oven to 350°F (175°C).
- Line a baking sheet with 2 sheets of parchment paper.
- Coarsely grind 1 cup (100g) nuts (walnuts, pistachios, or a mix) with 1 tablespoon sugar and 1 teaspoon cinnamon.
- Stack 10 reserved phyllo sheets on a work surface.
- Place the 10-inch springform pan rim on top of the phyllo stack.
- Using a sharp knife, cut around the outside of the rim, creating 10 pastry rounds.
- Cover with a damp towel.
- Place the pan rim on the prepared baking sheet.
- Brush the parchment paper and inside of the pan rim with butter.
- Place one pastry round in the pan rim and brush with butter.
- Repeat with 4 more rounds.
- Spread the nut mixture evenly over the pastry.
- Top with the remaining 5 rounds, brushing each with butter.
- Cut the pastry into 16 wedges with a sharp knife.
- Lightly sprinkle with water.
- Bake for 30 minutes, or until crisp and golden.
- Meanwhile, in a small saucepan, combine 1/3 cup sugar, 2 tablespoons water, and 1 tablespoon lemon juice. Cook over low heat, swirling occasionally, until sugar dissolves.
- Add a cinnamon stick, increase heat, and boil until syrupy (about 4 minutes).
- Remove from heat and let cool slightly. Stir in 1 tablespoon brandy (optional).
- Carefully place the baked pastry on top of the cheesecake using a large spatula.
- Gently recut the wedges.
- Replace the pan rim on the cake.
- Pour the hot syrup over the baklava topping.
- Cool for 1 hour.
- Refrigerate for 1-6 hours.
- Let the cake stand at room temperature for at least 20 minutes before serving.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
123g
Fat
132g
Carbs
18g
