BAKLAVA CHEESECAKE
THIS DELICIOUS CRUNCHY AND CREAMY BAKLAVA CHEESECAKE IS SO GOOD TO MATCH WITH HOT TEA.
INGREDIENTS:
7 phyllo dough sheets
120 g melted unsalted butter
for the syrup:
1 cup water
1 cup sugar (200g)
1 tbsp lemon juice
6 cardamoms, slightly crushed
1 tsp rosewater
4 tbsp honey
for the filling:
300 g creamcheese
1/2 cup heavy cream (120ml)
2 eggs
1/2 cup sugar (100g)
zest of 1 lemon
1 tsp rosewater
for the walnut mixture:
250 g walnut
1 tsp cinnamon powder
1/2 tsp salt
for garnishing:
pistachios
dried edible roses
19 cm spring pan
HOW TO:
. Bring the water, sugar, cardamoms, lemon juice and honey to boil until it thickens. Turn off the heat, then add the rosewater. Set aside and let it cool.
.Melt unsalted butter. Set aside.
.Process/chop the walnut with cinnamon and salt until coarsely ground. Set aside.
.In a bowl, beat the creamcheese and sugar until smooth with a hand mixer. Add the lemon zest, heavy cream and rose water. Mix until all the ingredients are incorporated. Add the eggs one at a time. Mix thoroughly and set aside.
.Lay your phyllo sheets on a clean working surface and fold the sheet into half and fold again until you get the desired size. Brush with melted butter.
.Transfer the dough into your greased spring form pan with the edges hanging over the collar. Repeat with the rest of the sheets, turning and overlapping so that the base is fully covered.
.Put about 3/4 of the walnut mixture on top of the base and pour about 6 tbsp of the syrup.
.Transfer the remaining walnut mixture into a bowl and mix with About 6 tbsp of syrup.
. Pour the cheesecake mixture over the walnut and drop little bit of walnut mixture on top. Save about 2 tbsp of walnut mixture for later use.
.Fold over edges of the phyllo dough and brush generously with the remaining butter.
.Put the baklava in a preheated 170 C oven for about 40-50 minutes.
.After 30 minutes, the top is already brown so cover the top with aluminum foil then bake further.
.After 50 minutes, remove the baklava cheesecake from the oven and immediately pour the syrup. Garnish with the remaining walnut mixture, pistachios and dried edible rose.
.Let it set for at least 6 hrs before serving.
NOTES:
. YOU CAN USE PISTACHIOS INSTEAD OF WALNUT. OR A COMBINATION.
. USE VERY SHARP KNIFE
.LET IT COOL IN ROOM TEMPERATURE AND REFRIGERATE TO SET.
.EVERY OVEN IS DIFFERENT. KEEP AN EYE ON YOUR BAKLAVA.
.IN THE SYRUP WAS SEEDS OF A CARDAMOMS NOT ANTS
THANK YOU SO MUCH FOR WATCHING.
PLEASE LIKE THE VIDEO IF YOU ENJOYED WATCHING IT. I WOULD LOVE TO HEAR YOUR FEEDBACKS AND COMMENTS AS WELL
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#baklava
#iranianfood
#persianfood
#dessert
#cheesecake
4 ноя 2020
