Baklava cheesecake
12
Easy
"Look, I don’t want to gush too much about this recipe, but I must. I’m obsessed. It combines all my favourite flavours (honey, nuts, rose, cinnamon) and textures (crunchy, creamy, chewy). And it looks so great. I’ll never forget the first time I made it and presented it to my family, my harshest critics. First there were intrigued looks, then lots of nodding. My yiayia, usually the first to dish out constructive criticism, was speechless — she had nothing. Nothing but smiles. That was it, that was when I knew I’d hit peak baklava." – Georgina Hayden
Ingredients
Method
- 225 g caster sugar
- 1 lemon
- 1 T rose water
- 60 g unsalted butter
- 100 g walnuts
- 1 t ground cinnamon
- 250 g filo
- 200 g white chocolate
- 200 g feta
- 280 g full-fat cream cheese
- 200 ml double cream
- 3 T honey
- Chopped pistachios, to serve
Method
Ingredients
1. First, make a syrup.
2. Place 100g of the caster sugar in a small saucepan with 125ml of water and two strips of lemon zest (use a peeler for this).
3. Bring to the boil on a medium heat, swirl to dissolve the sugar, then reduce the heat a little. Simmer for 5–8 minutes, until you have a thick, but not coloured syrup. Stir in the rose water and leave to cool completely.
4. Preheat your oven to 200°C/180°C fan/gas mark 6.
5. Grease a 20cm springform cake tin with a little of the butter.
6. Place the walnuts in a dry frying pan and toast for a few minutes on a medium heat. Once they start to smell nutty, stir in the ground cinnamon and 25g of the caster sugar. Let the sugar caramelise slightly, then tip the nuts out onto a chopping board. When they’re cool enough to handle, finely chop.
7. Melt the rest of the butter in a small pan.
8. Lay two sheets of filo over the cake tin, overlapping slightly, so they completely cover the base and sides, then brush all over with the melted butter.
9. Sprinkle a quarter of the chopped walnuts over the bottom, and repeat the process twice more with filo then butter and walnuts (keep the remaining walnuts aside).
10. Top with a final layer of filo, really push it in to the bottom and sides, then brush with butter. Trim off any excess pastry around the top with scissors and bake in the oven for 25–30 minutes, until crisp and golden.
11. When the filo shell is ready, remove from the oven and drizzle the cold syrup over the hot pastry, particularly down the sides. Leave to cool.
12. For the cheesecake filling, break the white chocolate into small, even pieces and place in a heatproof bowl.
13. Either melt in a microwave or over a pan of simmering water — be careful that the bowl doesn’t touch the water in the pan or the chocolate will seize up. Stir occasionally until the chocolate is just melted.
14. Meanwhile, break the feta into pieces into a large bowl.
15. Add the remaining 100g of caster sugar and blitz with a stick blender till smooth.
16. Add the cream cheese and finely grate in the remaining lemon zest.
17. Beat with a whisk, not a stick blender, until smooth (electric beaters would be best if you can handle more washing up).
18. Add the double cream, whisk until light and then finally stir in the melted white chocolate.
19. Spoon the filling into the baked and cooled filo case, loosely cover and chill in the fridge for at least 4 hours, overnight if possible.
20. Just before serving, drizzle with alittle honey and scatter over the reserved walnuts, and some chopped pistachios for a pop of colour.
Find more cheesecake recipes here.
Extracted with permission from ‘Greekish: Everyday Recipes with Greek Roots' by Georgina Hayden The book is published by Bloomsbury Publishing and distributed by Jonathan Ball Publishers. Photography © Laura Edwards
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