Baklava Cheese Cake

INGREDIENTS

8 sheets Phyllo pastry
500g cottage cheese full cream(smooth )
2 Condense milk
1 Big Nestle cream
¼ cup lemon juice
3 Eggs – separated - beat whites stiff
300 gr Assorted Nuts (Macadamias,
Almonds, pecans)
125ml Sugar
2 teaspoon Cinnamon powder
1 Packet Tennis Biscuits
ghee (Clarified butter)

METHOD

For the base :

300g assorted nuts ( macadamias ,
almonds , pecans ) -blitz in magi mix .
Add ½ cup sugar , 2 teaspoon cinnamon
powder . Mix together and remove ⅓
the mixture and leave seperately . In
the 2/3 add ½ packet crushed tennis
biscuits and ghee (Clarified butter) to form a crumble
which sticks together.

METHOD:

In the cheese cake tin , grease well
with butter or spray and cook. Take
phyllo sheets and layer one on top of
other using ghee (Clarified butter) in between each
sheet , alternating directions so u
have points all around .

Once u have put all 8 on top of each
other , put this into the tin .Mould
firmly in to fit tin. Add your 2/3 of
nut, tennis biscuit mixture and pat
down firmly . In Kenwood beat cottage
cheese , condense milk,, nestle cream,
Lemon juice and 2 egg yolks .

When well mixed fold in your egg
whites , mixture should be smooth ! Now
pour onto the nut base !

Lastly sprinkle over ⅓ nuts
mixture . Bake at 100deg for about an
hour .Switch oven off and leave to cool
completely in oven. Make a syrup with 1
cup water, 1 cup sugar and a cinnamon
stick.

Just before serving, poke a few holes
with a skewer into the cake and pour
syrup over to soak in.

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