Main Ingredients:

See below ingredients and instructions of the cheesecake recipe

Cooking Preparation of the Recipe:

Crust
1 pound phyllo pastry sheets
1/2 cup melted butter
Filling
32 ounces cream cheese
1 cup honey
1/4 cup fresh lemon juice
2 teaspoons vanilla extract
6 eggs
Topping
1/2 cup walnuts
1/2 cup blanched almonds
1 tablespoon granulated sugar
1 teaspoon cinnamon
1/2 cup butter, melted
1/2 cup granulated sugar
1/4 cup water
1 tablespoon fresh lemon juice
1 (1 1/2-inch) cinnamon stick
1 tablespoon cognac
Filling: Position rack in lower third of oven and preheat to 350 degrees F.
Beat cream cheese in large bowl of mixer until light and fluffy. Gradually mix in honey, lemon juice
and vanilla extract. Beat in eggs one at a time until just incorporated. Set aside.
Crust: Brush 10-inch springform with butter. Arrange 1 phyllo pastry sheet with long edge partially to
edge of surface (cover remaining sheets with damp 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 5 inches
over-hanging at one end. Cover with another dampened towel. Butter and fold second phyllo sheet and
arrange in pan, overlapping first sheet by 3 inches. Repeat with 4 more sheets, covering entire pan.
Wrap remaining pastry airtight and refrigerate. Stir through filling and pour into crust. Cover filling
with overhanging phyllo, squaring at edge of pan. Bake until pastry is light brown and cake is firm to
touch, about 50 minutes.
Remove pan sides. Using a wooden pick, poke 12 holes in top of cake to allow steam to escape. Cool
completely on rack. Refrigerate 2 days to mellow flavors, covering after first day.
Topping: Preheat oven to 350 degrees F. Cover baking sheet with 2 pieces of parchment. Coarse grind
all nuts with 1 tablespoon sugar and 1 teaspoon of cinnamon in processor. Stack 10 reserved pastry
sheets on work surface. Set rim of springform atop pastry. Cut around inside of rim through entire
stack using a sharp knife, making 10 rounds. Cover rounds with damp cloth. Set pan rim on prepared
baking sheet. Brush parchment and inside of pan rim, with butter. Place 1 pastry round in pan rim
brush with butter. Repeat with 4 more rounds. Spread nut mixture evenly over pastry. Top with
remaining 5 pastry 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.
Baklava Cheesecake 21
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 to medium and boil until
syrupy, about 4 minutes. Remove from heat. When bubbles subside stir in Cognac. Flatten pastry atop
cake. Remove pan rim from topping. Set topping on cake, using a large spatula. Re-cut wedges.
Replace pan rim on assembled cake. Immediately pour on hot syrup. Cool 1 hour. Refrigerate for 1 to
6 hours. Let cakes stand for 20 minutes before serving.
Makes 16 servings.
Ultimate Cheesecakes
Baklava Cheesecake 22

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