Baklava cheesecake
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Baklava cheesecake
  Baklava    Pie    Cheesecakes  
Last updated 6/12/2012 1:06:33 AM. Recipe ID 32078. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Baklava cheesecake
 Categories: Pie
      Yield: 8 Servings
     32 oz Cream cheese; room
      1 c  Clover honey
    1/4 c  Lemon juice (fresh)
      2 ts Vanilla
      6    Jumbo eggs; room temperature

MMMMM----------------------BAKLAVA TOPPING---------------------------
    1/2 c  Walnuts
    1/2 c  Almonds; blanched
      1 tb Granulated sugar
      1 ts Cinnamon
    1/2 tb Butter (unsalted); clarified
      1 tb Lemon juice (fresh)
      1    Stick (1-1/2 inch) cinnamon
      1 tb Cognac
  From: (Carole A. Resnick)
  Date: 21 Oct 1993 06:25:23 GMT Beat cream cheese in large bowl of
  electric mixer until light & fluffy. Gradually mix in honey, then
  lemon juice & vanilla.  Beat in eggs 1 at a time until just
  incorporated. Set aside. Stir through filling & pour into crust.
  Cover filling with overhanging phyllo, squaring at edge of pan.
  Bake until pastry is light brown and cake is firm to touch, about 50
  Remove pan sides; using toothpick, poke 12 holes in top of cake to
  allow steam to escape.  Cool completely on rack.  Refrigerate 2 days
  to mellow flavors, covering after first day.
  Baklava Topping: Preheat oven to 350.  Cover baking sheet with 2
  pieces of parchment.  Coarsely grind all nuts with 1 tablespoon sugar
  and 1 tsp. cinnamon in processor.  Stack 10 reserved phyllo pastry
  sheets on work surface.  Set rim of 10-inch springform pan atop
  pastry.  Cut around inside of rim through entire stack using sharp
  knife, making 10 rounds. Cover rounds with damp towel. Set pan rim on
  prepared baking sheet.
  Brush parchment and inside of pan rim with butter.  Place one pastry
  round in pan rim and brush with butter.  Repeat with four more
  rounds.  Spread nut mixture evenly over pastry. Top with remaining 5
  pastry rounds, brushing each with butter. Using ruler as guide, cut
  pastry into 16 wedges (or however many pieces you want) with sharp
  knife. Sprinkle lightly with water.  Bake until crisp and golden,
  about 30 minutes.
  Meanwhile, heat 1/2 cup sugar, water, and lemon juice in heavy small
  saucepan over low heat, swirling pan occasionally until sugar
  dissolves. Add cinnamon stick, increase heat to medium and boil until
  syrupy, about 4 minutes.  Remove from heat.  When bubbles subside,
  add Cognac.
  Flatten pastry atop cake.  Remove pan rim from topping.  Set topping
  on cake, using large spatula.  Re-cut wedges.  Replace pan rim on
  assembled cake. Immediately pour on hot syrup. Cool one hour.
  Refrigerate one to 6 hours, preferably six hours.  Let cake stand at
  room temperature for 20 minutes before serving.
  From archives.  Downloaded from Glen's MM Recipe

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 32078 (Apr 03, 2005)

[an error occurred while processing this directive]