• 7b3a522922bf1c6c34bfa52a9a965bd4

Steff's Famous Baklava Cheesecake

This recipe was handed down to me by my relative, Martha Chiligaris! I have kept it secret for years! It is my secret recipe, the one and only! It is my

Prep
Cook
Serves 12people
Ingredients
crust
12
pieces zweiback toast
1/4
cup sugar
1/4
cup melted butter
syrup
2
cups sugar
1
cup water
juice of 1/2 orange
1
tsp lemon juice
baklava topping
10
sheets of phyllo dough
3/4
cup chopped walnuts
1/4
cup chopped pecans
1/4
sugar
1/8
tsp cinnamon
1/2
cup melted butter (to brush over phyllo)
filling
3
packages (8 ounces each) cream cheese, room temperature
1/2
cup sugar
4
eggs
1
tsp vanilla extract
1
tsp lemon juice
Directions
1.
For crust, crush Zweiback toast into crumbs. Add sugar and melted butter. Turn into a well-greased 9X9 inch square baking dish and press to cover bottom and sides. Cool in refrigerator while making filling.
2.
Prepare syrup: Boil all ingredients 5 to 7 minutes or until cooled syrup feels sticky between fingers (222 degrees o candy thermometer). Cool syrup while cheesecake is baking.
3.
Mix chopped nuts, sugar and cinnamon; set aside.
4.
In electric mixer, mix softened cream cheese with sugar. Add eggs, one at a time. Add vanilla and lemon juice. Pour into the chilled crust.
5.
Butter half of a sheet of the phyllo, then fold over and butter other half. Cut to fit top of pan. Butter 3 sheets of phyllo with the melted butter. Add half nut mixture. Add three more sheets of buttered phyllo, then cover with remaining nut mixture. Cover with remaining four sheets of buttered phyllo. Carefully, cut into diamond shape through baklava topping only. Bake at 350 for about 45 minutes, until phyllo is golden brown. Remove from oven and pour cooled syrup over cheesecake. Cool thoroughly. Refrigerate at least 8 hours or overnight.

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