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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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That cemented this whole Baklava cheesecake theory. And if that wasn't enough..after the triumph of a whole family satisfied with this dessert,. Because this cheesecake is so super decadent, it feels way more naughtier than only 94 calories. Baklava Cheesecake. PRINT SAVE go to your favorites. Prep: 8 minutes mins. Cook: 40 minutes mins.
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Place a small saucepan over a medium heat and add in the water, sugar, honey, lemon juice and cinnamon stick. Bring to a simmer and let it simmer for 5 minutes. Set aside with the cinnamon stick still in the syrup so that it continues to infuse. Next we move onto the cheesecake itself. First prepare your nuts.
Baklava Cheesecake With A Raspberry Cream Filling
This baklava cheesecake features sweet and nutty flavors and a rich and creamy filling. It's elegant, delicious, and sure to impress!. Serving: 1 serving Calories: 447 kcal Carbohydrates: 30 g Protein: 10 g Fat: 34 g Sodium: 171 mg Potassium: 352 mg Fiber: 4 g Sugar: 14 g Vitamin A: 431 IU Vitamin C: 11 mg Calcium: 69 mg Iron: 2 mg NET CARBS.
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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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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.
Baklava Cheesecake The Mediterranean Dish
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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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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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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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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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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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.
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traditional baklava crust with creamy cheesecake layer. Place one phyllo dough sheet in your lightly greased 8" springform pan and brush with melted butter. Sprinkle about ¼ of each of your chopped nuts evenly on top. Sprinkle cinnamon sugar over the nut layer. Cover the nut layers with 2 more sheets of phyllo.
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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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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°.
