Serves: 6

Baklava is a dessert usually made of layers of phyllo, chopped nuts and honey. This Baklava cheesecake combines these flavours in the creamy filling and crunchy crust. We even took it a step further and cooked it outside in the fire to bring the recipe back to its ancient roots of the Ottoman Empire. 

Ingredients

Base:

200g unsalted walnuts

15ml – 30ml castor sugar

2.5ml cinnamon

15ml cornflour

40g butter, melted

 Filling:

2 x 230g Cream Cheese

250g Cultured cream

4 extra large eggs

100g castor sugar

10 drops of pure vanilla extract

Zest of small orange

30ml cornflour

Honey syrup:

60ml honey

30ml sugar

1 cinnamon stick/1 tsp cinnamon

180ml water

Lemon and orange juice – generous squeeze of each

To finish:

150g pistachios, chopped

Method

Base:

  1. Roast walnuts for 5 minutes. Remove and leave to cool. Blitz in food processor until coarsely ground.
  2. Stir in castor sugar, cinnamon and cornflour. Add butter and mix.
  3. Double line the bottom of the springform pan with baking paper. Press mixture firmly onto base. Refrigerate for 30 minutes.
  4. Bake for 10 minutes on grid above coals at medium heat. Remove and leave to cool.

Filling:

  1. Beat cream cheese and cultured cream until smooth.
  2. Add eggs one at a time and beat well after each addition.
  3. Add castor sugar, vanilla extract and orange zest and mix well.
  4. Sift in cornflour while beating.
  5. Prepare the bain-marie for cooking in the coals by covering the bottom of the springform pan with foil and placing it in a deep oven pan suitable for cooking on the coals.
  6. Pour mixture into springform pan.
  7. Carefully fill one third of the deep oven dish with boiling water.
  8. Completely cover the oven dish with foil or a lid and place oven pan directly in coals. Bake for 60 minutes.
  9. Take cheesecake off the coals to cool. Once it’s cooled completely, remove from pan and allow to chill in fridge.

Honey syrup:

Simmer all ingredients in a pan on the fire and reduce until syrup lightly coats back of a spoon. Cool completely.

To finish:

Scatter crushed pistachios over chilled cheesecake and pour honey syrup over. –Farm fare

See more recipes for cheesecake prepared on the fire here: 

Farm fare: Individual salted caramel cheesecakes

Farm fare: Sweet chili savoury cheesecake

 

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