Baklava cheesecake

From: (Carole A. Resnick)
Date: 21 Oct 1993 06:25:23 GMT

     32        ozs       CREAM CHEESE, room temperature
     1         cup       CLOVER HONEY
     1/4       cup       LEMON JUICE (fresh)
     2        tsps       VANILLA
     6       JUMBO       EGGS, room temperature
     Beat cream cheese in large bowl of electric mixer until
     light & fluffy. Gradually mix in honey, then lemon juice &
     vanilla.  Beat in eggs 1 at a time until just incorporated.
     Set aside. Stir through filling & pour into crust.
     Cover filling with overhanging phyllo, squaring at edge of
     Bake until pastry is light brown and cake is firm to touch,
     about 50 mins.
     Remove pan sides; using toothpick, poke 12 holes in top of
     cake to allow steam to escape.  Cool completely on rack.
     Refrigerate 2 days to mellow flavors, covering after first
     1/2       cup       WALNUTS
     1/2       cup       ALMONDS, blanched
     1         TBS       GRANULATED SUGAR
     1         tsp       CINNAMON
     1/2       TBS       BUTTER (unsalted), clarified
     1         TBS       LEMON JUICE (fresh)
     1  1-1/2 inch       CINNAMON STICK
     1         TBS       COGNAC
     Preheat oven to 350.
     Cover baking sheet with 2 pieces of parchment.
     Coarsely grind all nuts with 1 tablespoon sugar and 1 tsp.
     cinnamon in processor.  Stack 10 reserved phyllo pastry
     sheets on work surface.  Set rim of 10-inch springform pan
     atop pastry.  Cut around inside of rim through entire stack
     using sharp knife, making 10 rounds.  Cover rounds with damp
     towel.  Set pan rim on prepared baking sheet.
     Brush parchment and inside of pan rim with butter.  Place
     one pastry round in pan rim and brush with butter.  Repeat
     with four more rounds.  Spread nut mixture evenly over
     pastry.  Top with remaining 5 pastry rounds, brushing each
     with butter.  Using ruler as guide, cut pastry into 16
     wedges (or however many pieces you want) with sharp knife.
     Sprinkle lightly with water.  Bake until crisp and golden,
     about 30 minutes.
     Meanwhile, heat 1/2 cup sugar, water, and lemon juice in
     heavy small saucepan over low heat, swirling pan
     occasionally until sugar dissolves. Add cinnamon stick,
     increase heat to medium and boil until syrupy, about 4
     minutes.  Remove from heat.  When bubbles subside, add
     Flatten pastry atop cake.  Remove pan rim from topping.  Set
     topping on cake, using large spatula.  Re-cut wedges.
     Replace pan rim on assembled cake. Immediately pour on hot
     syrup.  Cool one hour.
     Refrigerate one to 6 hours, preferably six hours.  Let cake
     stand at room temperature for 20 minutes before serving.


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