Baklava cheesecake

 
                             Baklava Cheesecake
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Desserts                         Cheesecakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ------------Cream Cheese Filling----------
   32       Oz           Cream cheese -- room temp
    1       C            Honey
      1/4   C            Lemon juice -- fresh
    2       Ts           Vanilla
    6                    Eggs -- room temperature
      1/3   C            Butter -- clarified
    1       Lb           Phyllo pastry shells
                         -----------------Baklava Topping----------
      1/2   C            Walnuts
      1/3   C            Almonds -- blanched
    1       T            Sugar
    1       T            Cinnamon
      1/2   C            Butter -- clarified
      1/3   C            Sugar
      1/4   C            Water
    1       T            Lemon juice -- fresh
    1                    Cinnamon stick
    1       T            Brandy -- (opt)
 
 Position rack in lower third of oven and preheat to 350 degrees. Beat  cr
 eam cheese in large bowl of electric mixer until light and fluffy.  Gradu
 ally, mix in honey, then lemon juice and vanilla. Beat in eggs  one at a 
 time until just incorporated. Set aside.
 
 Brush 10" springform pan with clarified butter. Arrange 1 phyllo  sheet w
 ith long edge parallel to edge of surface (cover other sheets  with dampe
 ned towel). Brush left half of sheet with butter and fold  right half ove
 r. Brush top with butter. Place in prepared pan,  buttered side up, leavi
 ng a 5" overhang on one end. Cover with  another dampened towel. Butter a
 nd fold second sheet and arrange in  pan, overlapping first sheet by 3". 
 Repeat with 4 more sheets,  covering entire pan. Wrap remaining phyllo in
  plastic and refrigerate.
 
 Stir through filling and pour into crust. Cover filling with overhanging 
 ends of phyllo at edge of pan. Bake until pastry is light
 brown and cake is firm to the touch, about 50 minutes. Remove pan sides. 
 Using a toothpick, poke 12 holes in top of cake to allow heat to escape. 
 Cool completely on rack.  Refrigerate 2 days to mellow flavors, covering 
 after the first day.
 
 For topping, preheat oven to 350 degrees. Cover baking sheet with 2 piece
 s of parchment. Coarsely grind all nuts with 1 tbsp sugar and 1 tsp cinna
 mon. Stack 10 reserved phyllo pastry sheets on work surface. Set rim of 1=
 0" springform pan atop pastry . Cut around inside of rim through entire s
 tack. Using a sharp knife, make 10 rounds. Cover with damp towel.
 
 Set pan rim on prepared baking sheet. Brush parchment and inside of pan r
 im with butter. Place 1 pastry round in pan rim and brush with butter. Re
 peat with 4 more rounds. Spread nut mixture evenly over pastry. Top with 
 remaining 5 rounds, brushing each with butter. Using ruler as guide, cut 
 pastry into 16 wedges with sharp knife. Sprinkle lightly with water. Bake
  until crisp and golden, about 30 minutes.
 
 Meanwhile, heat 1/2 cup sugar, water and lemon juice in heavy small sauce
 pan over low heat, swirling pan occasionally until sugar dissolves. Add c
 innamon stick, increase heat and boil until syrupy, about 4 minutes. Remo
 ve from heat. When bubbles subside, stir in brandy, if desired. Flatten p
 astry atop cake. Remove pan rim from topping. Set topping on cake, using 
 large spatula. Recut wedges.
 
 Replace pan rim on cake. Pour on hot syrup. Cool 1 hour. Refrigerate 1 to
  6 hours. Let cake stand at room temperature for 20 minutes before servin
 g.
 
 
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