Cheesecake Baklava
Long instructions because of the detail, but it's really easy to do and a spectacular presentation. Creamy cheesecake filling held by a crisp, buttery, phyllo crust and topped with a baklava layer - fantastic! This must be made 2 days before serving.
Steps
Position rack in lower third of oven and preheat to 350f.
Beat cream cheese in large bowl of mixer until light and fluffy.
Gradually mix in honey , lemon juice and vanilla.
On low speed , add eggs , one at a time , beating until each has been incorporated before adding next.
Brush 10 inch springform pan generously with melted butter.
Take 1 sheet of phyllo pastry with long end facing you and brush half of sheet with melted butter.
Fold over unbuttered half to turn the rectangle into a square shape.
Brush top of phyllo with butter and place in springform pan , buttered side up , leaving a 5 inch overhang on one end.
Cover pan with a dampened towel.
Repeat with phyllo 4 more times.
Wrap remaining phyllo in plastic and refrigerate.
Stir through cheesecake filling and pour into crust.
Cover filling with pastry overhang.
Bake until pastry is light brown and cake is firm to the touch , about 50 minutes.
Let cool for 20 minutes and carefully remove pan sides and cool completel.
Ingredients
cream cheese, thyme honey, fresh lemon juice, vanilla, eggs, butter, phyllo pastry, walnuts, almonds, sugar, cinnamon, water, cinnamon stick, brandy