baklava cheesecake
Serves 10 - 12
Syrup and nut topping
200 g / 250 ml sugar
250 ml water
1 cinnamon stick
15 ml lemon juice
10 ml brandy (optional)
200 g almonds with brown skins
Filling
120 g / 150 ml sugar
10 ml cornflour
10 ml cake flour
1 kg cream cheese or creamed cottage cheese
(4 x 250 g tubs)
250 ml Clover Fresh Cream
10 ml lemon juice
5 ml vanilla essence
3 extra large eggs
3 egg yolks
Pastry
10 sheets phyllo pastry
(seal and refrigerate or freeze the rest)
125 g / 140 ml Clover Mooi River Butter, melted
baklava cheesecake
Place the sugar, water, cinnamon stick and lemon juice into a saucepan and bring to boil,
stirring. Turn down the heat and simmer for 10 minutes or until syrupy and reduced by
almost half. Add the brandy if used and set aside. Scatter the almonds onto a baking tray
and toast lightly in the oven at 180ºC for 5 – 6 minutes to develop flavour. Cool, chop up
very coarsely – some may be left whole – and add to the syrup. Brush a 26 cm springform tin with melted butter and preheat the oven to 150ºC. To prepare the phyllo pastry
crust, place one sheet of phyllo pastry on the work surface, brush with melted butter or
margarine and place the next sheet with the points of the second sheet lying over the
straight sides of the first. Continue brushing and layering the phyllo sheets in this way
to create a star-shaped layered effect, until eight sheets have been used. Lift the sheets
into the tin and press down into the corners to line the tin with the points protruding
upwards. Brush and layer the last two sheets which will cover the filling and set aside.
To make the filling, beat together all the ingredients for 2 minutes until creamy and well
combined and pour into the lined tin. Place the last two sheets of phyllo over the top
(over the filling) and carefully fold the points of phyllo pastry, one by one, over the filling
towards the centre. The top should have an irregular appearance. Brush the top with the
remaining butter or margarine and bake for 45 – 50 minutes until the cake rises slightly
in the centre and feels firm if tested with the fingertips. Cover the pastry loosely with foil
if it browns too soon or too much.Remove the cake from the oven and place the tin onto
an oven pan or pizza plate to prevent syrup from leaking out when returned to the oven.
Gradually spoon over the syrup and nuts, allowing the syrup to become absorbed and
return to the oven for 10 minutes more.