EGGLESS BAKED BAKLAVA CHEESECAKE
 
 
Ingredients
  • For the Base
  • 15 digestive biscuits
  • ½ cup mixed nuts
  • 5 tbsp melted butter
  • For the nut filling
  • ¾ cup pistachio
  • 3tbsp walnuts
  • 3tbsp almond
  • For the cheesecake filling
  • 1 cup (225g) cream cheese, softened
  • ½ cup whipping cream
  • ¼ tsp cardamom powder
  • 1 tbsp rose water
  • 2 tbsp cornflour
  • 1 cup condensed milk
  • For the top
  • 12 phyllo sheets
  • 3 tbsp butter , for spreading between sheets
  • 2 tbsp sugar , for dusting
  • For the sugar syrup
  • ½ cup water
  • ½ cup sugar
  • ½ tsp lemon juice
Instructions
  1. Method
  2. Add biscuits and nuts to a grinder and grind into a powder.
  3. Add the melted butter to the powder and mix till it resembles wet sand.
  4. Transfer the biscuit base to a 6-inch springform pan and press it evenly to form the cheesecake base.
  5. Chill the base in the refrigerator for 10 mins and preheat the oven at 160 degrees Celsius.
  6. To make the nut filling, simply chop the nuts finely and mix them together. Keep it aside.
  7. For the cheesecake filling, add the softened cream cheese, whipping cream, cardamom powder, rose water, cornflour and condensed milk in a bowl and whisk it using an electric beater. Do not overmix at this stage. Mix only until combined.
  8. ⁠Transfer half of the cheesecake filling over the cheesecake base and then add all the chopped nuts to form a middle layer. Pour the remaining cheesecake filling and spread it to form an even layer.
  9. For the top, cut the phyllo sheets in the size of the round pan. Take each sheet carefully and brush it with butter and a sprinkle of sugar. Place the next phyllo sheet over it and repeat the process for all the sheets.
  10. Cut the phyllo sheets into equal sections and carefully place it over the cheesecake filling.
  11. Bake for 25-30 mins or till the phyllo sheets become nicely golden brown. Cool at room temperature for 30 mins and then refrigerate for at least 4 hours or overnight.
  12. To make the sugar syrup, add water and sugar to a saucepan set over medium heat and heat till all the sugar dissolves and the liquid comes to a string consistency. Let it come to room temperature.
  13. Brush the sugar syrup generously over the baklava cheesecake and garnish with some more ground pistachios.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/eggless-baked-baklava-cheesecake/