Try this baklava cheesecake with a crispy filo pastry exterior, a rich walnut base, cream cheese filling, and a honey pistachio topping that you will love.
1 stick Kerrygold® Salted Butter, 200 g presentation
1 cup walnuts, toasted, ground
1 cup almonds, toasted, ground
1 teaspoon cinnamon powder
1/4 teaspoons salt
2 tablespoons Kerrygold® Salted Butter, 200 g presentation, melted
2 cups cream cheese, in cubes, at room temperature, for the filling
1 cup sugar, for the filling
2 tablespoons vanilla essence, for the filling
1 teaspoon lime zest, for the filling
3 eggs, for the filling
1 cup yogurt, for the filling
1 cup pistachio, chopped
1 cup honey
1 tablespoon lime juice
2 teaspoons water of roses
Preparation
1h 20 mins
45 mins
Low
On a board, cut the Kerrygold® Salted Butter into medium cubes, place in a bowl and melt in the microwave for 1 minute. Set aside.
Line the bottom of a round cake pan with parchment paper. Place one sheet of filo pastry in the pan and brush with the previously melted Kerrygold® Salted Butter using a brush. Repeat this process until all the filo pastry sheets are used. Set aside.
Mix the walnuts, almonds, cinnamon, salt, and melted Kerrygold® Salted Butter in a bowl. Sprinkle the mixture over the layers of filo pastry. Set aside.
For the filling: add the cream cheese to a bowl and mix with a hand mixer until smooth and lump-free. Add the sugar, vanilla, lemon zest, and mix until fully combined. Add the eggs one by one, mix very well, then add the Greek yogurt and mix until everything is integrated. Cover the layers of filo pastry with the cheesecake mixture. Bake the baklava cheesecake at 170 °C for 45 minutes. Once cooking is complete, turn off the oven and leave it inside for an additional 40 minutes. Refrigerate for 1 hour.
Mix the pistachios, honey, lemon juice, and rose water in a bowl. Set aside.
Unmold the baklava cheesecake, sprinkle with the pistachio mixture, and place on a flat plate.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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