- GAYA Magazine
Baklava Cheesecake Recipe
Ingredients
For the Base
200g digestive biscuits
75g butter
For the Nut Layer
½ cup pistachios
¾ cup almonds
½ cup cashews
2 tblsp castor sugar
For the Sugar Syrup
½ cup sugar
¾ water
Few drops lemon juice
For the Cheesecake Filling
500g cream cheese
¾ cup castor sugar
2 eggs
½ tsp vanilla essence
¾ cup yogurt
For the Fillo Top
50g butter
2 sheets filo pastry
Method
Base and preparing the nut layer
Preheat your oven to 170c
Remove the filo pastry from the fridge so it will be defrosted and ready to use in time (you may have to take these out earlier)
Crush nuts until fine
Reserve 1/2 a cup aside to be used with the base
Add castor sugar to the remaining nuts and mix
Prepare a 20cm springform pan by laying the bottom with baking paper and greasing
Crush the biscuits and melt the butter
Add biscuits and the reserved nuts to the melted butter
Mix well and press into the springform pan
Be sure to press into the base and up the sides
Refrigerate while preparing the filling
Cheesecake Filling and Filo Top
Whip cream cheese with sugar until smooth
Add in eggs and vanilla and whip until combined
Add in yogurt and mix again
Pour onto base and place in the oven for 25 minutes
Remove the cheesecake from the oven and gently top with the nut mixture
Fold your filo sheets in half and place on top of the nuts (you should have 4 layers of pastry)
Trim off the edges so the filo fits into the pan
Melt butter and spoon onto each sheet of the filo
Place in the oven for a further 20-25 minutes or until the filo is lightly golden
Sugar Syrup
While the cheesecake is in the oven get your sugar syrup ready
In a small saucepan on the stove, mix together the water, sugar and lemon juice
Cook on a medium heat until thick and syrupy. It will thicken more as it sits
Remove the cheesecake from the oven and pour over your sugar syrup
Set aside to cool completely
Remove from pan and refrigerate for a few hours or overnight
Remove from fridge 15 minutes before serving
By Faaiza Osman (modestmunchies.com)
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