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.
200g unsalted walnuts
15ml – 30ml castor sugar
40g butter, melted
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
1 cinnamon stick/1 tsp cinnamon
Lemon and orange juice – generous squeeze of each
150g pistachios, chopped
- 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 the springform pan with baking paper. Press mixture firmly onto base. Refrigerate for 30 minutes.
- Bake for 10 minutes on grid above coals at medium heat. Remove and leave to cool.
- 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.
- 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.
- Pour mixture into springform pan.
- Carefully fill one third of the deep oven dish with boiling water.
- Completely cover the oven dish with foil or a lid and place oven pan directly in coals. Bake for 60 minutes.
- Take cheesecake off the coals to cool. Once it’s cooled completely, remove from pan and allow to chill in fridge.
Simmer all ingredients in a pan on the fire and reduce until syrup lightly coats back of a spoon. Cool completely.
Scatter crushed pistachios over chilled cheesecake and pour honey syrup over. –Farm fare
See more recipes for cheesecake prepared on the fire here: