Mediterranean Fusion Dinner: Dessert, Cheesecake Baklava

Cheesecake Baklava

This recipe I made up by combining a cheesecake recipe with a Baklava recipe. It was incredibly yummy.

There were several key aspects to making this successfully. For a pan I used a mini-loaf pan (six rectangular holes about 1 1/2" by 3" by 2" deep). One could also use individual ramikins.However, consider the general fact that Phylo (filo) dough is rectangular in shape and not easily cut, thus round ramikins might prove a challenge.If using a loaf pan it is also important to butter the bottom and sides thoroughly as my plan was to serve on separate plates after removing, Otherwise make Baklava in a similar manner to a standard recipe.

Syrup:

1 cup sugar
1/2 cup water
1 tabls fresh squeezed lemon juice
1 cinnamon stick broken into a few pieces
zest of lemon and orange (to taste)

Combine all ingredients in a small saucepan. Bring to a boil to dissolve the sugar. Reduce heat and simmer until desired thickness is achieved (a syrup). Strain to remove zest and cinnamon sticks. Set aside to cool. [Can be made a half hour to a day ahead.]

Baklava ingredients:

1/2 pd of ground walnuts (or almonds or use both)
3 tabls sugar
1 tsp ground cinnamon
1 cup unsalted meled butter (clarify if desired)
about a half pd of filo sheets

Combine ground nuts, sugar, and cinnamon in a bowl. Make Baklava according to traditional recipe [Just be sure your result fits snuggly into whatever pan(s) you are using.] Or -- here's what I did:Layer and butter each filo sheet until you have six stacked on top of each other, spread on a layer of 1/2 the ground nuts, repeat with another layer of buttered sheets; top with rest of nuts and then another layer of buttered sheets. [Note this is one 'layer' short of a traditional recipe, as we need room for the cheesecake.] Refrigerate until ready to use -- 1/2 hour or more.

Make cheesecake batter.

You can use your favorite, or:

Two 8 ox. packages cream cheese
1 cup sugar
1 tabls sour cream
1 1/2 tsps vanilla
2 ex. lg eggs

Mix all ingredients well with a mixer or in a food processor.

Putting it all together:

Take Baklava from refrig and cut with a very sharp knife to fit pan -- in my case rectangles. Place each rectangular piece in bottom of well-buttered slots. Pour cheesecake mixture atop to fill. Place in oven at 350 degrees for 25 to 35 minutes or until cheesecake is browned on top and set (best check is to push down lightly on browned top. It should spring back. Remove from oven and cool in refrigerator until well-cooled. When chilled slide wet blade (knife, flat spatula) around each edge and gently remove the baklava cheesecake to individual serving plates. Finish with a generous pouring of syrup on top. Serve cold.

Variation: add some lemon zest to cheesecake recipe for more tang and flavor.

Very, very yummy!

Enjoy,

Joe Koob