Have your cheesecake and eat baklava too
Nothing beats that first bite of good baklava. Toasty roasted nuts and flaky filo doused in syrupy goodness and singing with warm spices. It’s heaven on a plate.
What’s that you say? It can’t get any better? I raise you: the baklava cheesecake. All the sweet, nutty goodness you know and love taken to new, deliriously-good heights.
The Eastern Mediterranean treat meets its match in these bite-sized beauties. Creamy, baked vanilla cheesecake perfectly balances out the sweetness of honey syrup to create – what can only be described as – a mind-blowingly good mouthful.
To keep these mini masterpieces just that little bit lighter, we’ve swapped out cream for greek yoghurt for a healthy twist.
Ready to serve up this doubly delicious treat? Let’s cook.
Makes 12 mini cheesecakes
Prep time: 20 mins
Total time: 55 mins
1 x pack of filo pastry (cut into squares)
100g mixed nuts – pistachio walnuts, wazelnuts (chopped)
4 tbsp honey
1 x lemon
1 x cinnamon stick
250g Greek yoghurt
250g cream cheese
4 tbsp butter
1 tsp vanilla extract
100g golden caster sugar
1 tbsp cornflour
Step 1 Preheat oven to 160/140 fan
Step 2 In a large bowl, mix together the cream cheese, greek yoghurt, eggs, sugar, cornflour and vanilla extract until combined and smooth.
Step 3 Melt the butter in a small saucepan or in the microwave until completely melted. Line each muffin hole with three squares of filo pastry, letting them overlap. In between each layer spread the butter using a pastry brush and add a light sprinkle of nuts. Save the rest of the nuts for garnishing later.
Step 4 Pour the cheesecake filling into each of the filo pastry cases. Tap the tin on the counter lightly to help the filling level evenly then fold over the edges of filo, overlapping and scrunching to create a layered top.
Step 5 Bake in the oven for 25-30 minutes until the filo is crisp and golden and the cheesecake filling is firm.
Step 6 While the cheesecakes are baking, infuse the honey with lemon zest and cinnamon in a small saucepan on a low heat.
Step 7 Drizzle the honey over the cheesecakes before serving and sprinkle over the remaining chopped nuts.
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