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Greek   -   Baklava Cheesecake   adapted from =20

  • ------------Cream Cheese Filling----------
  • 32 Oz Cream cheese -- room temp
  • 1 C Honey
  • 1/4 C Lemon juice -- fresh
  • 2 Ts Vanilla
  • 6 Eggs -- room temperature
  • 1/3 C Butter -- clarified
  • 1 Lb Phyllo pastry shells
  • -----------------Baklava Topping----------
  • 1/2 C Walnuts
  • 1/3 C Almonds -- blanched
  • 1 T Sugar
  • 1 T Cinnamon
  • 1/2 C Butter -- clarified
  • 1/3 C Sugar
  • 1/4 C Water
  • 1 T Lemon juice -- fresh
  • 1 Cinnamon stick
  • 1 T Brandy -- (opt)
Directions Position rack in lower third of oven and preheat to 350 degrees. Beat cr=
eam cheese in large bowl of electric mixer until light and fluffy. Gradu=
ally, mix in honey, then lemon juice and vanilla. Beat in eggs one at a =
time until just incorporated. Set aside.
Brush 10" springform pan with clarified butter. Arrange 1 phyllo sheet w=
ith long edge parallel to edge of surface (cover other sheets with dampe=
ned towel). Brush left half of sheet with butter and fold right half ove=
r. Brush top with butter. Place in prepared pan, buttered side up, leavi=
ng a 5" overhang on one end. Cover with another dampened towel. Butter a=
nd fold second sheet and arrange in pan, overlapping first sheet by 3". =
Repeat with 4 more sheets, covering entire pan. Wrap remaining phyllo in=
plastic and refrigerate.
Stir through filling and pour into crust. Cover filling with overhanging =
ends of phyllo at edge of pan. Bake until pastry is light
brown and cake is firm to the touch, about 50 minutes. Remove pan sides. =
Using a toothpick, poke 12 holes in top of cake to allow heat to escape. =
Cool completely on rack. Refrigerate 2 days to mellow flavors, covering =
after the first day.
For topping, preheat oven to 350 degrees. Cover baking sheet with 2 piece=
s of parchment. Coarsely grind all nuts with 1 tbsp sugar and 1 tsp cinna=
mon. Stack 10 reserved phyllo pastry sheets on work surface. Set rim of 1=
0" springform pan atop pastry . Cut around inside of rim through entire s=
tack. Using a sharp knife, make 10 rounds. Cover with damp towel.
Set pan rim on prepared baking sheet. Brush parchment and inside of pan r=
im with butter. Place 1 pastry round in pan rim and brush with butter. Re=
peat with 4 more rounds. Spread nut mixture evenly over pastry. Top with =
remaining 5 rounds, brushing each with butter. Using ruler as guide, cut =
pastry into 16 wedges with sharp knife. Sprinkle lightly with water. Bake=
until crisp and golden, about 30 minutes.
Meanwhile, heat 1/2 cup sugar, water and lemon juice in heavy small sauce=
pan over low heat, swirling pan occasionally until sugar dissolves. Add c=
innamon stick, increase heat and boil until syrupy, about 4 minutes. Remo=
ve from heat. When bubbles subside, stir in brandy, if desired. Flatten p=
astry atop cake. Remove pan rim from topping. Set topping on cake, using =
large spatula. Recut wedges.
Replace pan rim on cake. Pour on hot syrup. Cool 1 hour. Refrigerate 1 to=
6 hours. Let cake stand at room temperature for 20 minutes before servin=
Serves 10
Time to Make 0:00

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