Ingredients
Baklava
- 1 cup pistachios (ground)
- 1 cup walnuts (ground)
- ¼ cup roasted almonds (ground)
- 5 tablespoons unsalted butter (melted)
- 1 teaspoon cinnamon powder
- 5 sheets phyllo dough (thawed)
Filling
- 1 ½ cups cream cheese (softened)
- ¼ cup Greek honey
- ¼ teaspoon lemon juice (freshly squeezed)
- 1 teaspoon vanilla extract
- 2 large eggs
Topping
- ½ cup Greek honey
- ¾ cup water
- ¼ cup pistachio (ground)
- ¼ cup walnuts (ground)
- 1 tablespoon lemon juice (freshly squeezed)
Directions
- Preheat oven to 325 degrees Fahrenheit.
- Line a 6-inch spring form pan with parchment paper and spray with cooking spray on both sides.
- Brush phyllo dough with melted butter and fold in half. Place the dough in the spring form pan and repeat the process until pan is fully covered.
- In a large mixing bowl, combine walnuts, pistachios and almonds. Pour in melted butter and stir until a coarse mixture is formed.
- Pour the nut mixture over the phyllo dough and press firmly into place.
- Begin preparing the filling by beating cream cheese with honey until fluffy. Crack one egg at a time, beating each well before adding in the next. Once both eggs have been thoroughly mixed in add vanilla essence and lemon juice. Mix and pour filling over the crust.
- Once oven is preheated add in cheesecake and bake for 30 minutes. Once fully baked, remove from the oven and refrigerate for four hours.
- While the cheesecake is cooling, begin preparing the topping. Combine honey and water in a saucepan, bring to a boil then reduce heat. Let mixture simmer for 15 minutes. Stir in the remaining lemon zest and juice.
- After the syrup has cooled down, stir in walnuts and pistachios.
- Pour topping over the cheesecake, chill for two hours, and serve.
Recipe courtesy of Arkan Bajalani, head chef at J. Graham’s Cafe at The Brown Hotel, Louisville, Kentucky.
