Baklava cheesecake with orange blossom syrup
Two favourites together in one irresistible package: nutty baklava and a delicate cheesecake, barely sweet as that comes from the aromatic honey syrup. There is crunch, cream, depth and fragrance. Dreamy!
Recipe information
Yield
6
Ingredients
For the baklava base
For the honey syrup
For the cheesecake filling
Preparation
Step 1
Heat the oven to 200°C/fan oven 180°C/mark 6. Grease an 18cm springform cake tin with some of the melted butter.
Step 2
For the baklava base, toast the walnuts in a baking tray in the oven for 5 minutes, or until they smell nutty. Chop quite finely and mix with the sugar, cinnamon and ¼tsp fine sea salt.
Step 3
Filo typically comes in rectangular sheets, so cut each one in half to get eight squares. Press two squares into the cake tin, brush all over with melted butter, being generous and using it to help stick the filo up the sides of the tin. Top with a quarter of the walnuts. Add a second double layer of filo at a different angle. Brush with butter, cover with another quarter of nuts then repeat again with filo and the third quarter of nuts. Finish with the remaining two sheets of filo and butter. (Reserve the final 15g walnuts for serving.) Transfer to the oven and bake for 25-30 minutes, until crisp and golden.
Step 4
Meanwhile, for the honey syrup, combine the honey, sugar and 30ml water in a small saucepan over a low heat. Cook, stirring, until the sugar dissolves. Increase to a high heat and bring to the boil. Cook for 3-4 minutes, until the mixture thickens to a syrup. Remove from the heat and stir in the lemon juice and orange blossom water.
Step 5
When the filo pastry case is cooked, drizzle the base and particularly the sides with half the honey syrup. Leave to cool completely in the tin.
Step 6
For the filling, beat together the cream cheese, icing sugar and lemon juice until smooth. In a separate bowl, whip the cream to soft peaks then fold into the cream cheese mixture.
Step 7
Spoon the filling into the pastry case and smooth with a spatula. Chill in the fridge for at least 3 hours, or overnight.
Step 8
To serve, unmould the baklava cheesecake. Drench the top of it with the remaining honey syrup, then scatter over the reserved walnuts and some chopped pistachios.
