Baklava cheesecake: the creamy and tempting Turkish dessert!
published on 29 June, 2023 at 12:30
INGREDIENTS
For the base:
8 phyllo pastry sheets
45 g (3 tbsp) butter, melted
For the pistachios:
100 g (1 cup) pistachios, chopped
40 g (2 tbsp) butter, melted
70 g (½ cup) powdered sugar
For the syrup:
180 ml (¾ cup) water
150g (¾ cup) sugar
5 ml (1 tsp) lemon juice
For the filling:
420g (1 ⅔ cup) cream cheese
200ml (¾ cup) full-fat cream
150g (¾ cup) sugar
1 tsp vanilla sugar
30g (2 tbsp) all-purpose flour
1 egg
METHOD
1. Preheat the oven to 190°C/374°F.
2. Fold the phyllo pastry sheet and layer the into a 20 cm baking pan making sure to cover the bottom and the sides. Brush each sheet with melted butter. Bake for 3-4 minutes.
3. Meanwhile, combine chopped pistachios with butter and powdered sugar.
4. Layer half of the pistachio mixture on the bottom of the phyllo base, pressing with a spoon well.
5. Whip ingredients for the filling together. Gently pour the filling on top of the cheesecake base.
6. Lower the oven temperature to 160°C/320°F. Bake the cheesecake for 1 hour.
7. Mix ingredients for the syrup in the saute pan, and place over medium-low heat. Cook for 10 minutes after boiling.
8. Pour some syrup on top of the cheese filling and brush some on the sides.
9. Top with the remaining pistachios and some more syrup.
---------------------------------------------------------
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For the base:
8 phyllo pastry sheets
45 g (3 tbsp) butter, melted
For the pistachios:
100 g (1 cup) pistachios, chopped
40 g (2 tbsp) butter, melted
70 g (½ cup) powdered sugar
For the syrup:
180 ml (¾ cup) water
150g (¾ cup) sugar
5 ml (1 tsp) lemon juice
For the filling:
420g (1 ⅔ cup) cream cheese
200ml (¾ cup) full-fat cream
150g (¾ cup) sugar
1 tsp vanilla sugar
30g (2 tbsp) all-purpose flour
1 egg
METHOD
1. Preheat the oven to 190°C/374°F.
2. Fold the phyllo pastry sheet and layer the into a 20 cm baking pan making sure to cover the bottom and the sides. Brush each sheet with melted butter. Bake for 3-4 minutes.
3. Meanwhile, combine chopped pistachios with butter and powdered sugar.
4. Layer half of the pistachio mixture on the bottom of the phyllo base, pressing with a spoon well.
5. Whip ingredients for the filling together. Gently pour the filling on top of the cheesecake base.
6. Lower the oven temperature to 160°C/320°F. Bake the cheesecake for 1 hour.
7. Mix ingredients for the syrup in the saute pan, and place over medium-low heat. Cook for 10 minutes after boiling.
8. Pour some syrup on top of the cheese filling and brush some on the sides.
9. Top with the remaining pistachios and some more syrup.
---------------------------------------------------------
About us:
‘Cookist’ offers you everyday fresh, fun and easy recipes. You can find the best quick and easy to make recipes, simple meal planning ideas and cooking techniques.
Subscribe to Cookist: http://cooki.st/LaxZR
Enjoy with us: http://cooki.st/U93B4
Follow us:
Facebook: https://www.facebook.com/CookistWow/
Instagram: https://www.instagram.com/cookistwow
For any content use please feel free to contact
licensing@ciaopeople.com
Cookist wow’s second cookbook is here! 😍
Buy it on Amazon to discover the 50 easiest and most delicious recipes ever + 16 exclusive recipes you can’t miss out on 👉 https://cooki.st/togetherisbetter
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