* Exported from MasterCook *

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 temperature
1 c Honey
1/4 c Fresh lemon juice
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 tb Sugar
1 tb Cinnamon
1/2 c Clarified butter
1/3 c Sugar
1/4 c Water
1 tb Fresh lemon juice
1 Cinnamon stick
1 tb Brandy (optional)

Position rack in lower third of oven and preheat to 350?F. Beat
cream cheese in large bowl of electric mixer until light and fluffy.
Gradually, 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 with long edge parallel to edge of surface (cover other sheets
with dampened towel). Brush left half of sheet with butter and fold
right half over. Brush top with butter. Place in prepared pan,
buttered side up, leaving a 5" overhang on one end. Cover with
another dampened towel. Butter and 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?F. Cover baking sheet with 2 pieces
of parchment. Coarsely grind all nuts with 1 tb sugar and 1 ts
cinnamon. Stack 10 reserved phyllo pastry sheets on work surface. Set
rim of 10" springform pan atop pastry. Cut around inside of rim
through entire stack. Using a sharp knife, make 10 rounds. Cover with
damp towel.

Set pan rim on prepared baking sheet. Brush parchment and inside of
pan rim with butter. Place 1 pastry round in pan rim and brush with
butter. Repeat 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 cinnamon stick, increase heat and boil until syrupy,
about 4 minutes. Remove from heat. When bubbles subside, stir in
brandy, if desired. Flatten pastry 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 serving.


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