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Title: Baklava Cheesecake #2
Categories: Dessert Cheesecake
Yield: 10 Servings
| 32 | oz | Cream cheese -- room temp |
| 1 | c | Honey |
| 1/4 | c | Lemon juice -- fresh |
| 2 | ts | Vanilla |
| 6 | Eggs -- room temperature | |
| 1/3 | c | Butter -- clarified |
| 1 | lb | Phyllo pastry shells |
| 1/2 | c | Walnuts |
| 1/3 | c | Almonds -- blanched |
| 1 | tb | Sugar |
| 1 | tb | Cinnamon |
| 1/2 | c | Butter -- clarified |
| 1/3 | c | Sugar |
| 1/4 | c | Water |
| 1 | tb | Lemon juice -- fresh |
| 1 | Cinnamon stick | |
| 1 | tb | Brandy -- (opt) |
| Cream Cheese Filling-------- | ||
| Baklava Topping---------- |
Position rack in lower third of oven and preheat to 350 degrees. Beat cr= eam cheese in large bowl of electric mixer until light and fluffy. Gradu= ally, mix in honey, then lemon juice and vanilla. Beat in eggs one at a = time until just incorporated. Set aside.
Brush 10" springform pan with clarified butter. Arrange 1 phyllo sheet w= ith long edge parallel to edge of surface (cover other sheets with dampe= ned towel). Brush left half of sheet with butter and fold right half ove= r. Brush top with butter. Place in prepared pan, buttered side up, leavi= ng a 5" overhang on one end. Cover with another dampened towel. Butter a= nd fold second sheet and arrange in pan, overlapping first sheet by 3". = Repeat with 4 more sheets, covering entire pan. Wrap remaining phyllo in= plastic and refrigerate.
Stir through filling and pour into crust. Cover filling with overhanging = ends of phyllo at edge of pan. Bake until pastry is light brown and cake is firm to the touch, about 50 minutes. Remove pan sides. = Using a toothpick, poke 12 holes in top of cake to allow heat to escape. = Cool completely on rack. Refrigerate 2 days to mellow flavors, covering = after the first day.
For topping, preheat oven to 350 degrees. Cover baking sheet with 2 piece= s of parchment. Coarsely grind all nuts with 1 tbsp sugar and 1 tsp cinna= mon. Stack 10 reserved phyllo pastry sheets on work surface. Set rim of 1= 0" springform pan atop pastry . Cut around inside of rim through entire s= tack. Using a sharp knife, make 10 rounds. Cover with damp towel.
Set pan rim on prepared baking sheet. Brush parchment and inside of pan r= im with butter. Place 1 pastry round in pan rim and brush with butter. Re= peat with 4 more rounds. Spread nut mixture evenly over pastry. Top with = remaining 5 rounds, brushing each with butter. Using ruler as guide, cut = pastry into 16 wedges 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 sauce= pan over low heat, swirling pan occasionally until sugar dissolves. Add c= innamon stick, increase heat and boil until syrupy, about 4 minutes. Remo= ve from heat. When bubbles subside, stir in brandy, if desired. Flatten p= astry atop cake. Remove pan rim from topping. Set topping on cake, using = large spatula. Recut wedges.
Replace pan rim on cake. Pour on hot syrup. Cool 1 hour. Refrigerate 1 to= 6 hours. Let cake stand at room temperature for 20 minutes before servin= g.
~ - - - - - - - - - - - - - - - - -=20
Recipe By :=20
From: Mkeri@cln.Etc.Bc.Ca (Mike Keri) Date: Sat, 06 Jan 1996 13:21:39 ~0600
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