Do you love baklava, but sometimes you feel it’s just too sweet?
I think you will find this alternative a winner. It’s baklava, but its sweetness level toned down to a creamy smooth baked cheesecake. Need I say more?
- 250gr castor sugar
- 190ml water
- 125ml honey
- 1 teaspoon cinnamon
- 50gr toasted almonds
- 100gr pecan nuts, raw
- 8-10 sheets phyllo pastry
- 100gr melted butter
- 250ml full cream, plain yogurt
- 2 tubs cream cheese
- 3 jumbo eggs, free range
- 1 teaspoon caramel essence
- In a small pot, pour in 100gr of the castor sugar, water, honey and cinnamon and allow to simmer on medium heat until the sugar is dissolved and the mixture reduces and forms a runny syrup. ±15-20 minutes. Set it aside.
- Grind together the nuts. Divide the syrup mixture in two bowls, one consisting of about 100-120ml and stir the crushed nuts into the syrup. Keep the rest in a pouring jug.
- Generously prepare a spring form cake tin with non-stick spray. Take the phyllo pastry and brush melted butter on one half and fold the pastry length ways. Place it into the prepared cake tin. Line the tin evenly with the buttered strips and remember to brush between each layer after placing it into the spring form.
- In a mixer, beat together the rest of the castor sugar, cream cheese, yogurt, eggs and caramel essence until its smooth.
- Pour half of the cream cheese mixture into the prepared tin. Scatter half of the nutty mixture onto the cream cheese mixture. Pour the rest of the cream cheese batter over the top and sprinkle again with the rest of the nutty mixture.
- Fold the phyllo pastry into the pan, but not downwards. The mixture will rise while baking, so the pastry needs to stick out over the pan to prevent mess.
- Bake it in a pre-heated oven at 165-180degC for about an hour.
- Once its baked, remove from oven. Leave it to cool to room temperature in the spring form tin, but remove it once you want to move it over to the fridge.
- Before serving, drizzle the rest of the cinnamon syrup.
- Slice and enjoy!
Remember that this is a messy dessert because of the phyllo, but this doesn’t make it any less fun!
If you’d like, you can separate the eggs and whip the whites, and then fold it into the cream cheese mixture for an extra fluffy texture.
Pour syrup over the whole cheesecake, but reserve some to pour over the individually cut slices.
Buy raw flaked almonds, and roast them yourself in a dry pan. Don’t burn them! It can be easy to burn if you don’t keep an eye.