Datian 1 — Baklava Cheesecake (Photos courtesy New Idea Food)

Recipe Corner: Baklava Cheesecake

October 31, 2024

1881

The Armenian Kitchen’s Robyn Kalajian writes, “Some years ago, Susan Ounjian, a lecturer and performer, hosted a cooking video, ‘The Art of Traditional Armenian Cooking.’ In the lecture, she explained her version of the origin of the word ‘paklava.’ She stated that the word came from an old Lenten tradition: “With ‘pak,’ meaning Lent, and ‘halva’, meaning sweet, the story says that paklava was made with 40 layers of dough to represent the 40 days of Lent. After Easter services, paklava was often served in celebration.”

Here is a delicious new twist on the traditional Middle Eastern delicacy from Barbara Northwood at New Idea Food that can be enjoyed throughout the year. “This rich, sweet dessert pastry made of layers of phyllo filled with chopped nuts and covered in honey syrup is now a cheesecake.”

Ingredients:

12 sheets phyllo dough; thawed according to package instructions*

1/3 cup unsalted butter, melted

1⁄2 cup blanched almonds, more to taste

ADVERTISMENT

1⁄2 cup unsalted pistachios, more to taste

1⁄2 cup walnut halves, more to taste

1⁄2 teaspoon mixed spice

2 8 oz. packages cream cheese, softened, at room temperature

1/3 cup caster sugar*

1 tablespoon corn flour

The Armenian Mirror-Spectator

Topics: Baklava cheesecake, desserts

People: Barbara Norwood, Robyn Kalajian, Susan Ounjian

Recipe Corner: Avocado and Lentil Fritters with Lemon Avocado Yogurt Sauce

1 teaspoon finely grated orange rind

2 cups Greek yogurt, plus extra to serve

3 eggs

Finely chopped almonds, pistachios and walnuts, to decorate

Syrup:

1 cup honey

2/3 cup fresh-squeezed orange juice

Barbara Northwood of New Idea Food (Photos courtesy New Idea Food)

*Thaw phyllo dough according to package instructions (this is best done overnight in the refrigerator, then place it on the counter for 1 hour before starting your recipe to bring it to room temperature).

Preparation:

Invert the base of a 9.5’’ steel non-stick round springform pan. Grease the base and side. Line the base with parchment paper. Place on an oven tray.

Layer half the phyllo sheets together, brushing in between each sheet with butter. Press into prepared pan to line base and two opposite sides, allowing excess to overhang. Repeat layering with remaining sheets and butter.

Press into pan at the opposite angle. Using kitchen scissors, trim excess to edge of pan. Line with a piece of parchment paper. Fill with dried beans or rice.

Cook in a preheated 350ºF oven for about 20 minutes, or until lightly browned. Remove parchment paper and beans or rice. Meanwhile, make the syrup. Stir honey into the juice in a medium saucepan over a low heat. Gently boil for about 5 minutes or until reduced to 1 cup. Remove from heat and cool to room temperature.

Process the nuts and spice in a food processor until finely chopped. Combine with 1/2 cup of the syrup in a bowl. Spread over base of the sheets. Process the cheese, sugar, corn flour and rind in same, clean food processor until smooth. Add yogurt. Process until combined. Add eggs, one at a time, processing until combined. Pour into the pan.

Cook in a moderately slow oven 320ºF for about 50-60 minutes, or until just set. Filling should still wobble. Turn off oven. Cool completely in oven with door ajar. Refrigerate until cold. To decorate, top with extra nuts. Serve with extra yogurt. Drizzle over half the remaining syrup, serving the rest separately.

This recipe originally appeared on New Idea Food.

Serves 8

* Caster sugar (sometimes spelled castor sugar) is finely ground granulated sugar. It is not as fine as confectioners’ sugar, as it does have a little grit to it, and is not powdery. So, in terms of texture, it falls somewhere between granulated and confectioners’.

Barbara Northwood

Barbara Northwood, former Food Director, has over 38 years’ experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being able to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

For this recipe, go to: https://www.newidea.com.au/baklava-cheesecake

For recipes, see: https://www.newidea.com.au/author/barbara-northwood/

For more recipes, see: https://muckrack.com/barbara-northwood/articles

For her Choc-Pecan Baklava Rolls with Orange Honey Syrup, see: https://www.newidea.com.au/choc-pecan-baklava-rolls-with-orange-honey-syrup

For her Baklava Custard Slice, go to: https://www.newidea.com.au/food/baklava-custard-slice-recipe/

Also:

https://www.facebook.com/NewIdeaFood/videos/its-masterclass-time-this-week-new-idea-food-director-barbara-northwood-tells-yo/923184397794782/

https://m.facebook.com/armenianandmiddleeasterncooking/photos/a.286561815793/10155456333135794/?type=3

https://hungryrabbit.com/2011/09/pistachio-baklava-cake/

See Susan Ounjian’s YouTube video: “The Art of Traditional Armenian Cooking” with Susan Ounjian at: https://www.youtube.com/watch?v=TeMwrQFzJ2w

Also: https://thearmeniankitchen.com/paklava-traditional-style/