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Ingredients:
For the baklava cheesecake:
- 6 puff pastry sheets
- 60 g butter, melted
- 450 g cream cheese, room temperature
- 80 g sour cream
- 2 eggs, room temperature
- 130 g sugar
- 2 tablespoons honey
- 1 teaspoon BAM vanilla paste
For the baklava topping:
- 170 g honey
- 170 ml of water
- 100 g pistachios, finely chopped
- 125 g walnuts, finely chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions:
Preparation procedure:
1
Preheat the oven to 180°C and line a 23 cm square baking tray with baking paper on all sides.
2
Trim one sheet of dough to fit your pan and place it in the prepared baking tray. Brush with melted butter and cut the next piece. Repeat until you have 12 layers of dough in the baking tray.
3
Place in the oven to bake for 15 minutes or until golden brown.
4
While the crust is baking, make the cheesecake. Beat the softened cream cheese, room temperature sour cream, honey and sugar in a mixer until smooth and creamy, about 1 minute. Add the vanilla paste. Gradually add the eggs, beating until just combined with the other ingredients.
5
Pour the cheesecake mixture over the baked pastry.
6
Carefully place the cheesecake on the middle rack of the oven and bake for 40 minutes. The cheesecake will still be "soft" in the centre at the end.
7
When the muffins are baked, turn off the oven and open the oven door slightly. Leave the cheesecake in the oven for an hour to cool gradually.
8
While the cheesecake is cooling, prepare the baklava topping. In a heavy-bottomed saucepan over a medium heat, combine the honey and water and cook until thickened and reduced by about half. You''ll know it''s ready when the mixture has thickened and will cover the back of a spoon.
9
Remove from the heat and add the nuts, lemon juice and salt. Stir to combine.
10
Pour the topping over the top of the baked cheesecake and spread it in an even layer. Cover the cheesecake with cling film and place in the fridge overnight to set.
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