A fabulous collaboration between two fantastic desserts – the baklava cheesecake.
- 2 hrs 15 mins + cooling
FOR THE CHEESECAKE
- 2 x 230g tubs cream cheese, at room temperature
- 180ml castor sugar
- 30ml cake flour
- 3 eggs
- 250ml sour cream
- 80ml honey
- pinch salt
FOR THE BAKLAVA
- 500g mixed nuts, finely chopped
- 15ml ground cinnamon
- 200g butter, melted
- 180ml honey
- 30ml lemon juice
- 8 phyllo pastry sheets
- For the cheesecake, preheat oven to 150°C. Beat together the cream cheese, sugar and flour with a wooden spoon until combined. Add eggs one at a time while beating slowly. Beat in sour cream, honey
and salt on low speed (to prevent cracks) until combined. Set aside.
- For the baklava, grease a 23cm springform cake tin and cover the outside with foil. Combine the nuts, cinnamon, ½ the butter, honey and lemon juice.
- Unroll the phyllo and cover with a damp cloth. Layer the phyllo sheets on top of each other in a crisscross pattern and brush with remaining butter in between each layer. Line the prepared tin with the phyllo sheets. Cut off the excess pastry, leaving a 2cm border.
- Spoon about ⅓ of the cheesecake into the tin. Top with ⅔ of the baklava, then spread remaining cheesecake on top. Place the tin inside a deep baking tray filled with enough hot water to go halfway up the sides.
- Bake for about 1 hour 20 minutes or until the centre is just set. Turn off the oven and leave
cheesecake inside with door closed for 30 minutes. Open the door slightly and leave the cheesecake to cool to room temperature. Top with the remaining baklava to serve.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART
Magazine issue date: July, 2018