Baklava Cheesecake

I love to make cheesecake, however I have grown tired of serving an unembellished slice at a special occasion, moreover tasting that creamy yet expected bite.  Now that I have mastered the art of basic cheesecake making, I aspire for fireworks.  Adeptness in pyrotechnics have come to be expected at every family celebration and I am eager to please.
I started off quite modestly responding to a birthday request for a banana cream pie.  I envisioned the soft velvet of banana "curd" and fluffy whipped topping as only a nightmare of mess and an unsteady base for candle illumination.  I had to think cake while fulfilling the wishes of the birthday honouree.  Cheater Cheesecake Factory recipes gave me the amazing inspiration I required for combining favourite desserts with the lush texture of sweet cheese.
Over the past few years I have mastered a few notables.  Among these raspberry, white chocolate truffle, and the most requested carrot cake cheesecake.  I am now formulating a One Whole Clove original  inspired by the desserts of Quebec.
In early July we had a Greek themed barbecue for my in-law's birthday.  I made the compatible baklava cheesecake.  This recipe necessitates a great deal of time.  Each step, however is surprisingly easy and fun.

Baklava Cheesecake

Ingredients:

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
1 Lb Phyllo pastry

Baklava Topping
1/2 C Walnuts
1/3 C Almonds, blanched
1 T Sugar
1 T Cinnamon
1/2 C Butter
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 cream cheese in large bowl of electric mixer until light and fluffy. Gradually, 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 butter. Arrange 1 phyllo sheet with long edge parallel to edge of surface (cover other sheets with dampened towel). Brush left half of sheet with butter and fold right half over. Brush top with butter. Place in prepared pan, buttered side up, leaving a 5" overhang on one end. Cover with another dampened towel. Butter and 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 pieces of parchment. Coarsely grind all nuts with 1 tbsp sugar and 1 tsp cinnamon. Stack 10 reserved phyllo pastry sheets on work surface. Set rim of 10" springform pan atop pastry . Cut around inside of rim through entire stack. Using a sharp knife, make 10 rounds.

Set pan rim on prepared baking sheet. Brush parchment and inside of pan rim with butter. Place 1 pastry round in pan rim and brush with butter. Repeat 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 saucepan over low heat, swirling pan occasionally until sugar dissolves. Add cinnamon stick, increase heat and boil until syrupy, about 4 minutes. Remove from heat. When bubbles subside, stir in brandy, if desired. Flatten pastry 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 serving.

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Comments

[Debbies Dog Clothes]

That looks delicious.

[Foodfreak]

interesting idea - I might try individual baklava cheesecakes in a muffin pan, now here's a plan... :)

[orit]

Great idea ! I'll try to make it some day....

was it easy to cut the two layers ?

[Joe]

Now that is one fine looking cheesecake!