CHEESECAKE WITH BAKLAVA (FUSION)



  • 16 pieces of phyllo dough
  • 0,132 lbs butter (Melted)
  • 1/2 cup Pistachios (Chopped)
  • 1/2 teaspoon of granulated sugar

for cheesecake
  • 2 packages of cream cheese (labne)
  • 1 pack of mascarpone cheese
  • 1/4 cup milk
  • 3/4 cup granulated sugar
  • 3 tablespoons of flour
  • 3 eggs
  • Vanilla
For the top
  • 4-5 phyllo dough
  • 1-2 tablespoons of butter
  • Granulated sugar
  • 1/2 cup Pistachios (Chopped)

First, grease the sides of a 8,66 inc wide spring-form cake tin.
Brush each phyllo dough with melted butter, sprinkle with granulated sugar, and then place it in the greased cake tin overflowing from the sides and sprinkle with pistachios.
Repeat the same process to create 16 layers in this way. Bake in the preheated oven at 392 degrees for only 5-6 minutes until it turns color and take it out of the oven and leave it to cool.
Put the cheeses and granulated sugar in a mixing bowl and mix them with the help of a mixer. Then add the milk, egg and vanilla and mix again.
Finally, add the flour and pistachios, mix and pour the cheesecake mixture over the baklava base. Blow the air out of the cheesecake by knocking the mold on the counter a few times.
After putting a heat-resistant bowl and water in the preheated oven at 320 degrees, take the cheesecake on the same shelf and bake it for 50-60 minutes.
After turning off the oven, open the door and let the cheesecake cool slowly for 30 minutes. Then take it out of the oven and when it comes to room temperature, cool it in the refrigerator for at least 5-6 hours.
To decorate, mix 4-5 pieces of phyllo dough with 1-2 tablespoons of butter and granulated sugar, fry them in the oven and when it cools down, break it up with your hands and sprinkle it on the cheesecake.
Finally, garnish with pistachios and serve.

ENJOY YOUR MEAL


 

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