Chef Time!

Chef Time!

Sunday, March 25, 2012

Something New and Something Different From My Laboratory

Baklava Cheesecake3

Baklava Cheesecake
That’s right.  Baklava and cheesecake. Together it is buttery, flaky, creamy, and subtly honey-lemon.  If you are going to try this cheesecake, you ought to be familiar with making regular Baklava – a Greek dessert using thin pastry sheets called phyllo dough, and a cinnamon-nut mixture all soaked in honey syrup.
8 oz. phyllo dough, thawed
1 ½ c. chopped pecans
1 tsp. cinnamon
¼ c. melted butter
½ c. sugar
½ c. water
¼ c. honey
½ tsp. lemon juice
2 packages cream cheese, room temp.
½ c. sugar
3 tbsp. honey
1 tbsp. cornstarch
1 tbsp. lemon juice
2 eggs room temp.
Mix all syrup ingredients in small saucepan, bring to a boil. Cook and stir until sugar is completely melted. Chill in refrigerator.
Working on filling, mix cream cheese with sugar, honey, cornstarch, & lemon juice. Add eggs 1 at a time, mixing well between each. Set aside. Mix pecans with cinnamon, melt butter. Lay parchment paper in a cheesecake pan, open phyllo dough. Cut 1/3 off end of phyllo dough, so you have squares rather than rectangles. Layer 5 squares with melted butter brushed in between. Add 2-3 Tablespoons of nut mixture, then layer 5 more squares. Pour cheesecake on top. On cutting board start layering phyllo dough in layers of 5-6, with 1/3 nut mixture between each, ending with phyllo dough. Use 2 rectangles side by side when squares are all used up. Trim corners of phyllo dough if desired. With sharp knife, cut into 16ths almost to the cutting board, leaving a few layers uncut. Transfer to top of cream cheese filling, trim as desired. Bake 350 for 40-45 minutes, or until phyllo dough is golden brown and flaky on top. Remove from oven, and pour chilled syrup over hot Baklava filling carefully, making sure to get between cuts. Let cool to room temperature, then chill overnight. Use cuts in Baklava as a cutting guide.

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