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Baklava cheesecake
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Prep Time:
30 minutes
Cook Time:
85 minutes
Total Time:
115 minutes
Cheesecake enveloped in flaky pastry, layered with nuts, and drizzled with honey-cinnamon syrup - a golden delight.
Ingredients:
  • 60g (1/3 cup) blanched almonds, toasted
  • Salted butter, melted to grease
  • 55g (1/3 cup) dry-roasted hazelnuts
  • 40g (1/4 cup) walnut crumbs
  • 1.25 gm ground cinnamon
  • 2 x 250g pkts cream cheese, at room temperature
  • 300g ctn sour cream
  • 155g (3/4 cup) caster sugar
  • 3 eggs, at room temperature
  • 4.40 gm vanilla essence
  • 10 sheets filo pastry
  • 110g salted butter
  • 100g (1/2 cup) caster sugar
  • 160ml (2/3 cup) water
  • 125ml (1/2 cup) honey
  • 1 cinnamon stick
Instructions:
  • Preheat the oven to 180°C. Toast almonds on a baking tray for 5-8 minutes until golden brown.
  • In a saucepan over medium heat, combine sugar, water, honey, and cinnamon. Stir until sugar dissolves, then bring to a simmer. Let it cook without stirring for 15 minutes until the syrup slightly thickens. Remove and discard the cinnamon, then set aside to cool.
  • Preheat your oven to 160°C. Remove the base from a 22cm springform pan and flip it over. Brush with melted butter, line with overhanging non-stick baking paper, then securely place the base back into the pan.
  • In a food processor, finely chop almonds and hazelnuts. Transfer to a large bowl and mix in the walnuts and cinnamon. Pour 60ml (1/4 cup) of honey syrup into the nut mixture and stir until well combined.
  • Blend cream cheese, sour cream, and sugar in a food processor until smooth. Incorporate eggs and vanilla and blend until mixed.
  • Lay the filo sheets on a clean work surface. Cover with a dry tea towel and a damp tea towel. Brush one sheet with melted butter, fold in half crossways, and place in the pan allowing it to overhang slightly. Repeat with the remaining filo sheets and butter, slightly overlapping each sheet to line the pan completely.
  • Layer half of the cream cheese mixture over the filo sheets. Sprinkle half of the nut mixture on top. Repeat with the remaining cream cheese mixture and nut mixture. Fold the edges of the filo over the filling. Bake for 1 hour and 10 minutes until the center is slightly set. Turn off the oven and leave the cheesecake to cool with the door slightly open. Chill in the fridge for 6 hours. Drizzle the remaining syrup over before serving.

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