Baklava Cheesecake

INGREDIENTS

For the Baklava Layers:

• 27 (9”x14”) phyllo sheets
• 10 tbsp melted butter
• 1/4 cup granulated sugar

For the Pistachio Layers:

• 1 1/2 cup chopped raw pistachio(or walnut)
• 4 tbsp melted butter
• 6 tbsp powdered sugar

For the Cheesecake:

• 16oz/455g cream cheese (room temperature)
• 8oz/226g mascarpone (room temperature)
• 1/2 cup/110ml heavy whipping cream
• 3/4 cup/150g granulated sugar
• 3 medium eggs
• 2 tbsp/21g all-purpose flour
• 1 tbsp/10g cornstarch

For the Syrup:

• 3/4 cup water
• 3/4 cup sugar
• 1 small slice of lemon

METHOD

1. Preheat the oven to 400F. Starting with one sheet of phyllo dough, drizzle with 1/2 tbsp butter and sprinkle 1 tsp sugar. Add an additional sheet of phyllo dough on top and repeat until you have 6 sheets stacked. Transfer the sheets of phyllo dough into an 8 inch springform pan with the edges over the sides as in the IG Reel. Repeat this process with another 6 sheets of phyllo dough and then add to the pan crossing the other direction so the entire pan edge is covered. Using a fork, poke the bottom of the dough. Bake for 5 mins. Remove from oven and let cool. Reduce oven heat to 320F.
2. In a medium bowl, add chopped pistachios, powdered sugar, and melted butter and combine.
3. In a large mixing bowl, mix well all of the cheesecake ingredients: cream cheese, mascarpone, heavy whipping cream, sugar, eggs, flour, and corn starch.
4. Add half of the pistachio mixture into the springform pan over the base of the phyllo dough. Using your hands gently press to the bottom. Pour the cheesecake mixture into the springform pan. Set aside.
5. Cut three sheets of phyllo dough into an 8 inch circle, using the base of the springform pan for reference. Sprinkle each layer with 1/2 tbsp melted butter and 1/2 tsp sugar and stack on top of each other. Press the other half of the pistachio mixture on the top of the phyllo dough circles, add carefully on top of the cheesecake mixture. Prepare 12 square layers of phyllo dough, repeating the initial process of butter and sugar between each layer. Cut the stack into an 8 inch circle, and cut 8 wedges into the dough. Place each wedge on top of the cheesecake. Bake the cheesecake for 60-70 minutes, until dough golden brown and flaky.
6. Remove from the oven, let cool at room temperature. Refrigerate at least 4 hours or overnight.
7. The next day, in a saucepan, add the sugar, water, and lemon slice, heat over medium-high, and bring to a boil. Reduce the heat to medium-low and simmer it for 10-12 min. Remove the syrup from the heat and let cool until warm.
8. Pour half of the warm syrup over the baklava and around the edges. Let is sit for 5-10 min. Cut into the slices and serve with extra syrup for extra sweetness
9. Bon appetit!

VIDEO INSTRUCTIONS

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Une publication partagée par Betul Tunc (@turkuazkitchen)

This recipe was prepared and brought to you by the talented chef @turkuazkitchen

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