Baklava Cheesecake

Name: Baklava Cheesecake
Total time: 7200 s
Yield: 28 servings
Ingredients: 1 package phyllo dough; Melted butter for brushing; 2 1/4 lbs cream cheese (about 1 kg); 1 2/3 cups plain whole milk yogurt (about 400 grams, used 5%); 1 3/4 cups all-purpose flour (about 225 grams); 2 1/4 cups sugar (about 450 grams); 4 eggs; 2 egg yolks; 1 cup milk (about 250 grams); 3 cups walnuts, plus a few plain crushed cookies (about 360 grams); 1 1/4 cups sugar (about 250 grams); 3/4 cup water (200 ml); 1 1/2 cups sugar (about 300 grams); 1 cinnamon stick; 1 tablespoon honey

Maria Doukaki @cookingforeveryone

This is a variation inspired by Stelios Parliaros. It might not taste exactly the same, but it's delicious and super easy!

Maria Doukaki @cookingforeveryone

This is a variation inspired by Stelios Parliaros. It might not taste exactly the same, but it's delicious and super easy!

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Ingredients

2 hours plus baking

28 servings

1 packagephyllo dough
Melted butter for brushing
2 1/4 lbscream cheese (about 1 kg)
1 2/3 cupsplain whole milk yogurt (about 400 grams, used 5%)
1 3/4 cupsall-purpose flour (about 225 grams)
2 1/4 cupssugar (about 450 grams)
4eggs
2egg yolks
1 cupmilk (about 250 grams)
3 cupswalnuts, plus a few plain crushed cookies (about 360 grams)
1 1/4 cupssugar (about 250 grams)
For the syrup
3/4 cupwater (200 ml)
1 1/2 cupssugar (about 300 grams)
1cinnamon stick
1 tablespoonhoney

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Steps

2 hours plus baking

1

First, make the cream filling. In a bowl, add the cream cheese, yogurt, flour, 2 1/4 cups sugar, eggs, and egg yolks.
2

Mix with a mixer until everything is well combined. Once smooth, gradually add the milk.
3

Turn off the mixer and place the cream in the refrigerator for a short time.
4

Take a deep baking pan (not too small) and brush the bottom and sides with melted butter.
5

Start layering half of the phyllo sheets on the bottom.
6

Brush each sheet with melted butter as you layer.
7

After the first half of the phyllo is down, spread the walnut mixture (blend the walnuts and cookies together, then mix with 1 1/4 cups sugar) evenly over the pan.
8

Pour the chilled cream filling over the walnuts.
9

Sprinkle the remaining walnut mixture over the cream filling.
10

Layer the rest of the phyllo sheets on top, brushing each with melted butter. Brush the top sheet as well!
11

Bake in a preheated oven at 340–355°F (170–180°C) for 70 to 80 minutes.
12

Remove the dessert from the oven.
13

Prepare the syrup by boiling all the syrup ingredients together, then pour it evenly over the dessert.
14

The dessert is ready. I recommend letting it cool and refrigerating it for a few hours. If you have a nut allergy, you can use pistachios or hazelnuts instead (it will still be baklava).
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