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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Baklava Cheesecake Recipe

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This recipe for Baklava Cheesecake is from The Reimer-Kelly Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
20 sheets phyllo dough
¼ c butter
¼ c sugar

Filling:
600 grams cream cheese
2 T flour
1 c sour cream
1 c sugar
3 eggs
1 tsp vanilla

Topping:
crushed pistachios
crushed walnuts or pecans
honey and/or syrup
Directions:
Directions:
FOR CRUST. Cut 14 rounds of phyllo to fit a 9" springform pan. Brush each round with butter and sprinkle generously with sugar so you use all of it
With the last 6 sheets, cut in large squares that will overlap well over side of pan. Criss cross so that there is crust all the way around. Using foil or parchment paper line crust and fill with rice or dry beans and bake blind for 30 minutes at 350º. Remove foil and beans and continue to bake for another 5 minutes. Remove from oven,
FILLING: Beat room temperature cream cheese, sugar, flour, vanilla and sour cream. Add eggs one at a time and beat only till combined. Pour into crust and bake for an hour and 15 minutes. Immediately after placing in oven, turn down to 300º. The centre should no longer jiggle. Leave in oven for an hour with door slightly ajar. Cool to room temperature then chill in fridge for several hours before serving,
TOPPING: Make sure nuts are toasted and chopped. Add honey or syrup to make very slightly runny mixture. I serve some pieces with pistachios, some with pecans.
Number Of Servings:
Number Of Servings:
12-16
Personal Notes:
Personal Notes:
I like to line my springform pans for cheesecakes with parchment paper or at the least place the pan in a cookie sheet.

 

 

 

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