Baklava Cheesecake with Syrup
Ingredients
Base
- 10 sheets Filo Dough
- 70g Butter
- 150g Walnuts or other nuts
- 30g Sugar
- 1 tsp Cinnamon
Filling
- 450g Cream Cheese
- 120g Sugar
- 15g Flour
- 15g Cornstarch
- Vanilla
- 3 Eggs
- 75g Heavy Cream
Sugar syrup
- 130ml Water
- 70g Sugar
- 50g Honey
- Lemon Juice
- Lemon Zest
- Cinnamon (3 tbsp or to taste)
Preparation
Use a 20-22 cm diameter form with a removable bottom.
Layer the filo dough sheets one by one, brushing each with melted butter and covering the bottom and sides.
Every other sheet, sprinkle the nut mixture mixed with sugar and cinnamon.
Cover with the last sheet and pour the cheese filling over it.
To make the filling, first mix cream cheese and sugar, then add eggs, and finally the remaining ingredients, mixing just until combined to ensure even distribution without over-aerating.
Bake at 180°C using top and bottom heat for 45 minutes, then cover with foil and bake for another 30 minutes. Remove from the oven.
While the cheesecake is baking, prepare the syrup by mixing all ingredients, boiling for 10 minutes, and straining.
Pour the syrup over the cheesecake to soak it thoroughly.
Decorate with berries, nuts, and other toppings in the syrup for shine and flavor.
Tips
Do not overmix the filling to avoid incorporating too much air, which can cause the cheesecake to rise and then crack or have an uneven texture during baking.
