Cheesecake Baklava

Total Time: 2 hrs 10 mins Preparation Time: 50 mins Cook Time: 1 hr 20 mins

Ingredients

• Servings: 12
• 2 lbs cream cheese, room temperature
• 1 cup greek thyme honey
• 1/4 cup fresh lemon juice
• 2 teaspoons vanilla
• 6 eggs, room temperature
• 1/3 cup butter, melted
• 1 lb phyllo pastry
• 1/2 cup walnuts
• 1/3 cup almonds, blanched
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 1/2 cup butter, melted
• 1/3 cup sugar
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1 cinnamon stick
• 1 tablespoon brandy (optional, but good)

Recipe

• 1 position rack in lower third of oven and preheat to 350°f.
• 2 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.
• 3 brush 10 inch springform pan generously with melted butter.
• 4 take 1 sheet of phyllo pastry with long end facing you (cover the remainder with a sheet of wax paper and a dampened kitchen towel) 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 (using 5 sheets); 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 completely; refrigerate 2 days to mellow flavours (keep cake covered after the first day).
• 5 for topping: preheat oven to 350f; cover baking sheet with 2 sheets of parchment; coarsely grind nuts with 1 tblsp sugar and 1 tsp cinnamon.
• 6 stack 10 reserved phyllo pastry sheets on work surface; set rim of 10 inch springform pan atop pastry; cut around outside of rim through entire stack of phyllo, making 10 pastry rounds; cover with damp towel; set pan rim on prepared baking sheet; brush parchment and inside of pan rim with butter; place 1 pastry round in pan rim and brush with butter; repeat with 4 more rounds; spread nut mixture evenly over pastry; top with remaining 5 rounds, brushing each with butter; cut pastry into 16 wedges with sharp knife (this is important as phyllo bakes up very crisp and would shatter if you tried to cut it fully baked); sprinkle lightly with water; bake until crisp and golden, about 30 minutes.
• 7 meanwhile, heat 1/3 cup sugar, water and lemon juice in heavy small saucepan over low heat, swirling pan occasionally until sugar dissolves; add cinnamon stick, increase heat and boil until syrupy, about 4 minutes; remove from heat; when bubbles subside, stir in brandy.
• 8 set baked pastry on cake, using a large spatula; recut wedges gently; replace pan rim on cake; pour hot syrup over; cool 1 hour; refrigerate for 1-6 hours; let cake stand at room temperature atleast 20 minutes before serving.
• 9 enjoy the fruit of your labours!