Baklava cheesecake
Leave oven on. Meanwhile, combine cream cheese, sugar, and flour in the bowl of an electric mixer. Beat on high power until smooth, about 1 minute. Scrape the bowl. Beat on low speed and add eggs 1 at a time, beating about 15 seconds after each. Scrape bowl.
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Preheat the oven to 350 degrees F. Place the cream cheese, ricotta, rosewater and granulated sugar in a bowl. Mix using an electric mixer on medium low speed until all is combined. Add in the eggs and heavy cream to the cheese mixture and mix again. Finish with the cornstarch and mix slowly one last time.
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Step 5 - Baking. Place the cheesecake pan on a baking tray in a preheated oven of 160°C. (image 17) Pour boiling hot water on the baking tray. (image 18) Close the oven and bake for 50 to 55 mins. Once baked, do not rush to remove the cheesecake out.
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Lay two sheets of phyllo in bottom of prepared pan, centering it with the excess up the sides. Use a pastry brush to apply a thorough coating of melted butter across the bottom and up the sides of the pastry. Layer with two more sheets, slightly offset from the first two. Repeat twice more, for a total of 8 sheets.
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Cheesecake. Preheat oven to 350°F. Spread walnuts on a baking sheet and toast for 5-8 minutes in the oven. Let cool, then place 5 oz. of the nuts in a food processor and process in quick bursts until finely chopped. You can also chop them finely with a chef's knife.
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Make the nut mixture: In a small bowl, mix together the nuts, sugar, and cinnamon. Set aside for now. Assemble the phyllo crust: Lay two sheets of phyllo in the oiled springform pan and press gently onto the bottom and sides. Brush the phyllo with extra virgin olive oil, including any parts hanging over the pan.
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Calories and other nutrition information for Baklava Cheesecake from Taziki's Mediterranean Cafe.. Nutrition Facts. Serving Size: Piece Amount Per Serving. Calories 440 % Daily Value* Total Fat 10 g grams 13% Daily Value. Saturated Fat 4 g grams 20% Daily Value. Trans Fat 4 g grams.
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To make the crust. Preheat oven to 325F. Line a 9" springform pan with parchment paper and spray with cooking spray. Melt the butter. Fold each phyllo pastry sheet in half, brush with melted butter, and place into the center of the pan so that both ends of the phyllo pastry sheet hang off the edges of the pan.
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1. Make the fillings for the baklava cheesecake. Preheat the oven to 200C/392F (no fan). Put the walnuts on a baking tray and bake walnuts for 5-10 minutes or until fragrant. They burn easily! Remove them from the oven as soon as you can smell them. Turn the oven down to 180C / 356F (no fan).
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Step 5: Lightly butter your deep springform pan (I used an 8-inch one). Step 6: Tuck two sheets of phyllo dough inside the pan, allowing the sides to hang over the edges like a handkerchief. Step 7: Brush melted butter on top of the phyllo sheets liberally and evenly sprinkle the chopped nuts on top.
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To assemble the baklava layers, you need a 23 cm (9") springform cake tin. Preheat the oven to 180° C (350° F). Combine the clarified butter and vegetable oil in a bowl to use for buttering the filo layers. Lightly butter the bottom and the sides of your cake tin with a pastry brush.
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Place springform pan a 15x10x1-in. baking pan. In a small bowl, mix walnuts, sugar and spices; sprinkle over bottom of phyllo. Bake 5-7 minutes or until edge is lightly browned (side will puff). Cool in springform pan on a wire rack. Reduce oven setting to 325°.
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Baklava cheesecake is a decadent dairy-free cheesecake with crispy phyllo crust, creamy cheesecake filling, and sweet, nutty topping. Vegan.. Calories 345 Calories from Fat 207 % Daily Value* Fat 23g 35%. Saturated Fat 4g 25%. Sodium 144mg 6%. Potassium 344mg 10%. Carbohydrates 32g 11%. Fiber 4g 17%. Sugar 17g 19%.
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To Make the Cheesecake. Combine the toasted nuts and measure out and set aside 1/4 cup. Put the remaining nuts in a food processor and process in quick bursts until finely chopped. Transfer the finely chopped nuts to a medium bowl and add 1/4 cup of the honey syrup, salt, cinnamon, and melted butter.
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With the whisk attachment on, beat over medium-high speed until softened and creamy. Gently incorporate the whipped cream into the creamed cheese either using the electric mixer on low speed, or a hand whisk. Then spread the cream cheese evenly over the Baklava. Refrigerate for at least 8 hours for the cream to set.
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We will also look at the nutrition information for baklava cheesecake, so you can make an informed decision about how much of this delicious dessert to enjoy. A piece of Baklava contains 334 calories. The breakdown of calories is 60% fat, 34% carbohydrates, 6% protein. 3 pieces of Baklava contain 1002 calories.
