Baklava Orange Blossom Cheesecake – Cheesecake recipe

Announcement – Continue reading below

Cal/Serv:
657

Make:

12


quotas

Preparation time:

0

hours

35

minute

Cooking time:

0

hours

10

minute

total time:

0

hours

45

minute

To prepare the cheesecake

100 grams

Unsalted butter, melted, with extra grease added

250 grams

shortbread biscuits

500 grams

Mascarpone, at room temperature

125 grams

Sifted sugar powder

2 tbsp.

Orange blossom water, we used Nielsen Massey

To prepare the baklava

50 g

Finely chopped pistachios

50 g

Almonds, peeled and finely chopped

Red/pink food coloring, optional

2


phyllo pastry sheets, we used a jus roll

25 grams

Melted unsalted butter

Optional for decoration

Cut crystallized rose petals

This Ingredient Shopping Module is created and maintained by a third party, and is imported on this page. You may be able to find more information about this and similar content on their website.

  1. For a cheesecake, grease the base and sides of a 20.5 cm round baking dish with baking paper (see GH Tips). In a food processor, blend the shortbread, pistachios and cardamom seeds (discard the husks) until well crushed. Add 50 grams of melted butter and mix well.
  2. Empty it into the lined tin and press firmly to level with the back of the spoon. Cool until needed.
  3. In a large bowl, using a portable electric whisk, whisk together mascarpone, powdered sugar, honey, blossom water, and remaining 50g of melted butter until smooth. In a separate bowl, whisk the cream until it keeps its shape. Using a large metal spoon, fold the cream into the mascarpone mixture until combined.
  4. Scrape into the tin and spread to level. Cover loosely and let cool for at least 6 hours, preferably overnight.
  5. To prepare the baklava, combine the pistachios and almonds in a medium bowl. Set aside two tablespoons of nuts for garnish. Mix the cinnamon with the rest of the nuts.
  6. In a small saucepan, heat the honey, sugar, and rose water over low heat, stirring, until the sugar dissolves. Remove from heat and combine 21/2 tablespoons of honey syrup in a walnut bowl. If desired, stir a drop of food coloring into the remaining syrup to dye it pink. Sit aside.
  7. Preheat the oven to 200°C (180°C) mark 6. Place the gouache side by side and brush the top of each sheet of paper with melted butter. Cut each leaf into 8 and place the sticky nut mixture in the center of each piece. Working one piece at a time, lift the corners and rub them loosely until the pastries stand upright. Repeat with the remaining pieces.
  8. Arrange on a baking tray and bake for 5-8 minutes, until pastry is golden. Cool completely.
  9. To serve, transfer the cheesecake to a plate or plate. Arrange the baklava pastry on top. If necessary, mix a few drops of water with the honey syrup to break it up, then sprinkle most of it over the cheesecake. Sprinkle on preserved nuts, cut crystallized rose petals, and gold leaf, if using. Serve with the remaining syrup

For every meal:

  • Calories: 657
  • Protein: 7 grams
  • Total Fat: 52g
  • Saturated: 29 grams
  • Carbs: 39 g
  • Total sugars: 27g
  • Fiber: 1g

    This content is created and maintained by a third party, and is imported into this page to help users provide their email address. You may be able to find more information about this and similar content at piano.io

    Announcement – Continue reading below

    Leave a Comment

    Your email address will not be published. Required fields are marked *