A Taste of Greece - Baklava Cheesecake
8 sheets
Phyllo Dough
3 - 8oz packages
Softened Cream Cheese
3/4 cup
Fine Sugar
1 Tbsp
Lemon Juice
8 sheets
Phyllo Dough
3 - 8oz packages
Softened Cream Cheese
3/4 cup
Fine Sugar
1 Tbsp
Lemon Juice
1 1/4 tsp
Grated Lemon Peel
3/4 tsp
Vanilla
3
Eggs
1/2 cup
Chopped Walnuts
1/2 cup
Chopped Pistachio
1/2 cup
Melted Butter
1/4 cup
Fine Sugar
3 Tbsp
Butter
1/2 tsp
Ground Cinnamon
1/2 cup
Honey
Preheat oven at 325°. Butter 8 phyllo sheets and stack one on top of the other.
1
Cut phyllo into circle using pie pan as a guide. Then insert phyllo into the pie pan.
2
Combine cream cheese, 3/4 cup sugar, lemon juice & peel, vanilla. Mix at medium speed. Blend well.
3
Add eggs one at a time, combine well after each addition by hand or mixer. Set aside.
4
Combine walnuts, pistachios, 1/4 cup sugar, butter, cinammon. Mix well then set aside.
5
Fill pan with cheesecake mixture. Butter 3 phyllo sheets and layer on top (or use phyllo scraps).
6
Spread nut mixture on phyllo. Butter 3 more sheets of phyllo and layer on top of nuts.
7
Bake for 30 minutes. Tip - place on top shelf of oven to brown the phyllo more.
8
Let cool for 10 minutes. Generously drizzle honey or simple syrup. Chill for 4 hours.
9
Variation: Make mini-cheesecakes. Use 4 sheets for bottom crust, 2 for the middle and top layers.
Now this is a conversation piece - sweet crispy layers with creamy cheesecake! DM me a slice! 😊
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