Baklava Cheesecake Recipe by Μαρία Δόση
Cooking Instructions 1 For the syrup: In a small saucepan, add the water, sugar, and cinnamon stick. Bring to a boil over medium heat. Remove from heat, add the honey, stir, and let the syrup cool completely to room temperature. 2 For the cheesecake crust: Place the cookies in a food processor and pulse until finely ground. Transfer to a bowl. Add the walnuts, cinnamon, cloves, and brown sugar to the food processor and pulse until coarsely chopped. Add this mixture to the bowl with the cookie crumbs, pour in the melted butter, and mix very well. 3 Transfer the mixture to a 28 cm (11-inch) springform pan lined with parchment paper. Press down firmly with a spoon or your hands to create an even, compact layer. Place the pan in the refrigerator for 15 minutes while you prepare the filling. 4 For the cheesecake filling: In a large bowl, use a mixer to beat the cream cheese, sugar, and vanilla extract. Add the heavy cream and beat again. Add the eggs and beat well. Finally, add the flour and mix thoroughly. Pour the filling over the walnut-cookie crust and smooth the top. 5 Place the springform pan inside a larger baking pan and fill the larger pan with hot water. Bake in a preheated oven at 350°F (180°C) for 45 minutes, then reduce the temperature to 300°F (150°C) and bake for another 25 minutes. Ideally, turn off the oven and leave the cheesecake inside for 1 more hour. Remove from the oven and refrigerate overnight. 6 For the baklava topping: Place the walnuts, cinnamon, cloves, and brown sugar in a food processor and pulse until coarsely chopped. Use the removable bottom of a second 28 cm (11-inch) pan as a guide to cut the phyllo sheets. Line the bottom with parchment paper and brush with butter. Layer 4 sheets of phyllo, brushing each with butter, then sprinkle with some of the walnut mixture. 7 Continue layering every 2 sheets with walnut mixture. The last 4 sheets should be brushed only with butter. Cut into 8 equal pieces, use the remaining butter, and bake in a preheated oven at 350°F (180°C) for 25-30 minutes. As soon as you remove the hot baklava from the oven, immediately pour the cold syrup over it. Let it absorb the syrup overnight at room temperature. 8 Before serving, place the baklava on top of the cheesecake. Garnish with extra walnuts if desired. 1 For the syrup: In a small saucepan, add the water, sugar, and cinnamon stick. Bring to a boil over medium heat. Remove from heat, add the honey, stir, and let the syrup cool completely to room temperature. 1 For the syrup: In a small saucepan, add the water, sugar, and cinnamon stick. Bring to a boil over medium heat. Remove from heat, add the honey, stir, and let the syrup cool completely to room temperature. 2 For the cheesecake crust: Place the cookies in a food processor and pulse until finely ground. Transfer to a bowl. Add the walnuts, cinnamon, cloves, and brown sugar to the food processor and pulse until coarsely chopped. Add this mixture to the bowl with the cookie crumbs, pour in the melted butter, and mix very well. 2 For the cheesecake crust: Place the cookies in a food processor and pulse until finely ground. Transfer to a bowl. Add the walnuts, cinnamon, cloves, and brown sugar to the food processor and pulse until coarsely chopped. Add this mixture to the bowl with the cookie crumbs, pour in the melted butter, and mix very well. 3 Transfer the mixture to a 28 cm (11-inch) springform pan lined with parchment paper. Press down firmly with a spoon or your hands to create an even, compact layer. Place the pan in the refrigerator for 15 minutes while you prepare the filling. 3 Transfer the mixture to a 28 cm (11-inch) springform pan lined with parchment paper. Press down firmly with a spoon or your hands to create an even, compact layer. Place the pan in the refrigerator for 15 minutes while you prepare the filling. 4 For the cheesecake filling: In a large bowl, use a mixer to beat the cream cheese, sugar, and vanilla extract. Add the heavy cream and beat again. Add the eggs and beat well. Finally, add the flour and mix thoroughly. Pour the filling over the walnut-cookie crust and smooth the top. 4 For the cheesecake filling: In a large bowl, use a mixer to beat the cream cheese, sugar, and vanilla extract. Add the heavy cream and beat again. Add the eggs and beat well. Finally, add the flour and mix thoroughly. Pour the filling over the walnut-cookie crust and smooth the top. 5 Place the springform pan inside a larger baking pan and fill the larger pan with hot water. Bake in a preheated oven at 350°F (180°C) for 45 minutes, then reduce the temperature to 300°F (150°C) and bake for another 25 minutes. Ideally, turn off the oven and leave the cheesecake inside for 1 more hour. Remove from the oven and refrigerate overnight. 5 Place the springform pan inside a larger baking pan and fill the larger pan with hot water. Bake in a preheated oven at 350°F (180°C) for 45 minutes, then reduce the temperature to 300°F (150°C) and bake for another 25 minutes. Ideally, turn off the oven and leave the cheesecake inside for 1 more hour. Remove from the oven and refrigerate overnight. 6 For the baklava topping: Place the walnuts, cinnamon, cloves, and brown sugar in a food processor and pulse until coarsely chopped. Use the removable bottom of a second 28 cm (11-inch) pan as a guide to cut the phyllo sheets. Line the bottom with parchment paper and brush with butter. Layer 4 sheets of phyllo, brushing each with butter, then sprinkle with some of the walnut mixture. 6 For the baklava topping: Place the walnuts, cinnamon, cloves, and brown sugar in a food processor and pulse until coarsely chopped. Use the removable bottom of a second 28 cm (11-inch) pan as a guide to cut the phyllo sheets. Line the bottom with parchment paper and brush with butter. Layer 4 sheets of phyllo, brushing each with butter, then sprinkle with some of the walnut mixture. 7 Continue layering every 2 sheets with walnut mixture. The last 4 sheets should be brushed only with butter. Cut into 8 equal pieces, use the remaining butter, and bake in a preheated oven at 350°F (180°C) for 25-30 minutes. As soon as you remove the hot baklava from the oven, immediately pour the cold syrup over it. Let it absorb the syrup overnight at room temperature. 7 Continue layering every 2 sheets with walnut mixture. The last 4 sheets should be brushed only with butter. Cut into 8 equal pieces, use the remaining butter, and bake in a preheated oven at 350°F (180°C) for 25-30 minutes. As soon as you remove the hot baklava from the oven, immediately pour the cold syrup over it. Let it absorb the syrup overnight at room temperature. 8 Before serving, place the baklava on top of the cheesecake. Garnish with extra walnuts if desired. 8 Before serving, place the baklava on top of the cheesecake. Garnish with extra walnuts if desired. 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