Cheesecake Baklava Recipe

How to Make Cheesecake Baklava

1. Preheat oven to 350°F (175°C). Position rack in the lower third of the oven.
2. In a large bowl, beat 16 ounces (450g) cream cheese until light and fluffy.
3. Gradually mix in 1/4 cup (50g) honey, 1 tablespoon lemon juice, and 1 teaspoon vanilla extract.
4. On low speed, add 3 large eggs one at a time, beating well after each addition.
5. Generously brush a 10-inch springform pan with 2 tablespoons melted butter.
6. Take one sheet of phyllo pastry (long end facing you) and brush half with melted butter.
7. Fold the unbuttered half over to create a square.
8. Brush the top with butter and place in the springform pan, buttered side up, leaving a 5-inch overhang on one end.
9. Cover the pan with a dampened towel.
10. Repeat steps 6-9 with 4 more phyllo sheets.
11. Wrap the remaining phyllo sheets in plastic wrap and refrigerate.
12. Pour the cheesecake filling into the phyllo crust.
13. Cover the filling with the pastry overhang.
14. Bake for 50 minutes, or until the pastry is light brown and the cake is firm to the touch.
15. Let cool for 20 minutes. Carefully remove the pan sides and let cool completely.
16. Refrigerate for at least 2 days to allow flavors to meld.
17. Preheat oven to 350°F (175°C).
18. Line a baking sheet with 2 sheets of parchment paper.
19. Coarsely grind 1 cup (100g) nuts (walnuts, pistachios, or a mix) with 1 tablespoon sugar and 1 teaspoon cinnamon.
20. Stack 10 reserved phyllo sheets on a work surface.
21. Place the 10-inch springform pan rim on top of the phyllo stack.
22. Using a sharp knife, cut around the outside of the rim, creating 10 pastry rounds.
23. Cover with a damp towel.
24. Place the pan rim on the prepared baking sheet.
25. Brush the parchment paper and inside of the pan rim with butter.
26. Place one pastry round in the pan rim and brush with butter.
27. Repeat with 4 more rounds.
28. Spread the nut mixture evenly over the pastry.
29. Top with the remaining 5 rounds, brushing each with butter.
30. Cut the pastry into 16 wedges with a sharp knife.
31. Lightly sprinkle with water.
32. Bake for 30 minutes, or until crisp and golden.
33. 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.
34. Add a cinnamon stick, increase heat, and boil until syrupy (about 4 minutes).
35. Remove from heat and let cool slightly. Stir in 1 tablespoon brandy (optional).
36. Carefully place the baked pastry on top of the cheesecake using a large spatula.
37. Gently recut the wedges.
38. Replace the pan rim on the cake.
39. Pour the hot syrup over the baklava topping.
40. Cool for 1 hour.
41. Refrigerate for 1-6 hours.
42. Let the cake stand at room temperature for at least 20 minutes before serving.
43. Enjoy!