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Lancewood Baklava Cheesecake
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Lancewood Baklava Cheesecake

Ingredients

Base:

200 g walnuts , unsalted
15 ml castor sugar
2.5 ml cinnamon
15 ml corn flour
40 g butter , melted

Filling:

460 g LANCEWOOD® Medium Fat Plain Cream Cheese , room temperature
250 g LANCEWOOD® Cultured Cream , room temperature
4 extra large egg(s)
100 g castor sugar
pure vanilla extract , 10 drops
1 small orange(s) , zest only
30 ml corn flour

Honey syrup:

60 ml honey
30 ml sugar
5 ml cinnamon  or 1 cinnamon stick
4 cloves
3 cardamom pods
180 ml water
lemon juice , a generous squeeze
orange juice , a generous squeeze

Phyllo:

1 sheet(s) phyllo pastry
butter , melted for brushing

To finish:

150 g pistachios , chopped

Method

Base:
Preheat oven to 200°C. Roast walnuts for 5 minutes. Remove and leave to cool. Blitz in food processor until coarsely ground. Stir in castor sugar, cinnamon and cornflour. Add butter and mix. Double line the bottom of springform pan with baking paper. Press mixture firmly onto base. Refrigerate for 30 minutes. Bake for 10 minutes. Take out of oven and leave to cool.

Filling:
Increase oven temperature to 240°C. Carefully wrap pan in foil and place in deep oven pan (see Hints & Tips ). Beat cream cheese and cultured cream until smooth. Add eggs one at a time and beat well after each addition. Add castor sugar, vanilla extract and orange zest and mix well. Sift in cornflour while beating. Pour mixture into springform pan and pour boiling water into deep oven pan up to a third of height of pan. Bake at 240°C for 10 minutes, then lower temperature to 150°C and bake for further 60 minutes. Cool in oven, opening door briefly to let out a bit of heat. Once it’s cooled completely, remove from pan and allow to chill in fridge.

Honey syrup:
Simmer all ingredients and reduce until syrup lightly coats back of a spoon. Cool completely and strain to remove cloves, cardamom and cinnamon stick.

Phyllo:
Take sheet of phyllo pastry and brush with butter before baking until golden brown. Crush.

To finish:
Mix pistachios and crushed phyllo pastry together. Scatter over chilled cheesecake and pour honey syrup over.

Recipe adapted from Kathryn Chiles, finalist of 2016 LANCEWOOD Cake-Off®.

 

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