Now I made this fusion dessert for Ramadan Eid,
and since Eid Al Adha is coming up,
it was the perfect time to post this recipe for you all to give it a
try.
Little rant; from the issues I had just wanting to make this dessert,
and all the pictures issues I had (I lost 95% of the pictures and only a few
restored).
There were just so many technical difficulties that I almost never posted this recipe it!
Anyway,
back to the baklava cheesecake
which was VERY;
delicious,
rich,
delicate,
and definitely will be a
repeat!
If you want to make this in advance;
I think it's best to make it the night before serving.
This gives it enough time to stiffen up in the fridge,
but not so long that the base softens up.
The phyllo/filo can get soft and you don't want that.
You can make the basket base and the filling separately,
and finish it up the night before, which can save a lot of time,
especially if you're making it for an occasion/tea party.
However, like I mentioned down below,
I will make them into individual servings next time.
Please please please read till the end of the recipe,
I share some removing tips and extra thoughts.
- INGREDIENTS -
- BASE -
300g Mixed Nuts (pecans, pistachios, almonds) - Chopped
2 tsp Cinnamon
2 tbsp Flour
3 tbsp Castor Sugar
5 Phyllo/Filo Pastry Sheets
1/4 Cup Butter - Melted
1 Cup Golden Syrup
- FILLING -
300g Milky Bar Chocolate Melted (White Chocolate)
500ml Fresh Cream
1/3 Cup Castor Sugar
375g Cream Cheese
1 tsp vanilla extract
- TOPPING -
Less than 1/3 Cup Mixed Nuts
Dry Rose Buds
- PLEASE NOTE -
I know nuts in general can be quite hard to come by sometimes and it can be
expensive,
you can actually lower the quantity of mixed nuts and it would still taste
amazing.
Around 250g is approximately how much I used as you can see from my
picture.
- METHOD -
- Combine the mixed nuts, castor sugar, cinnamon and flour.
- Pre-heat the oven at 200 Degrees C.
- Prep your spring form pan by oiling all the sides and the base properly.
- Brush each sheet of phyllo/filo with the melted butter and layer it into the pan, one at a time and make sure it's coated properly.
- Repeat this step till it resembles a basket.
- Sprinkle the mixed nuts mix into your basket making sure it covers the base evenly.
- Bake in the oven for 10 - 15 minutes, just till the pastry becomes golden brown.
- Once golden, remove the pan from the oven and quickly pour the golden syrup over the mixed nuts making sure its soaked well (if you feel you want to add more than a cup of golden syrup go right ahead) and leave the pan aside to cool down.
- Melt the white chocolate and leave it to cool down.
- While it's cooling down, make your whipped cream but beating the fresh cream till it forms stiff peaks and leaving it aside.
- In another bowl, whip your cream cheese, vanilla extract and castor sugar till it's all incorporated and smooth.
- Next, when the melted chocolate has cooled down fold it into the whipped cream and than fold in your cream cheese mix.
- Once folded in properly, pour the mixture into the pastry basket.
- Leave it to chill in the fridge for a few hours 5 hours minimum.
- Finally, remove it from the pan (please read my removing tips at the bottom) and place on a cake stand, top with more mixed nuts and some dried rose buds.
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Step 8 - Shot (after drenching the base in golden syrup) |
- REMOVING TIPS AND SOME EXTRA THOUGHTS -
Removing it from the spring form pan was so stressful.
I don't want to sound dramatic and maybe I just did it wrong,
but since phyllo/filo is so delicate trying to keep the basket
intact,
as I removed the pan and the pan base and placed it onto a cake
stand,
was such a mission and I don't think I'd have been able to do it without my
mum's help.
We removed the side of the spring form pan,
while I held the baklava cheese cake at the bottom and it was still on the
pan base.
I got really close to the cake stand,
my mum lifted the edge of the cake that was close to the stand,
so it would be easy to push the cake onto the stand.
Trying to be delicate by apply pressure to push the cheese cake onto the
stand
was the stressful part.
Don't worry if the basket crumbles a bit,
I just popped those crispy bits onto the cake as I added the
toppings.
This is why I think the next time I make this,
I will definitely make individual baklava cheesecake servings.
That would be much easier to handle and serve.
You can make this same recipe but with individual servings,
by making mini baskets using a cupcake pan,
and cutting your phyllo/filo sheets into small squares.
- PIN IT -
It is so easy to pin a recipe you like right onto your pinterest
boards,
simply click on the picture and it will automatically take you to
pinterest.
When you share the picture the link shares as well,
which makes it easier for you and any one else to find the
recipe.
I hope you enjoy this Baklava Cheesecake recipe,
if you have tried it and you have more tips on removing it, please do share
because that's where I struggled.
Here is a list of more dessert recipes I've shared on my blog:
Be sure to check out my social media,
I share a lot of the behind the scenes on there and
reviews:
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