Baklava Cheesecake

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INGREDIENTS

1 box mediterranean phyllo pastry

Melted ghee (Clarified butter) Cupcake pans 1 packet tennis biscuits 4 tablespoon butter 250ml fresh cream 1 slab milkybar chocolate 1 tub Lancewood plain cream cheese Icing sugar (to taste) Chopped dates (optional) Chopped pecans Chopped almonds Chopped pitachios Orange blossom honey/ or ordinary honey (alternatively simple sugar syrup with cinnamon & rose)

METHOD

1. Cut squares of 11 x 11cm of phyllo pastry. Leave under a damp cloth till done.

2. Cut 6 squares for each hole. 3. Place square down, brush with ghee (Clarified butter), place other piece in shape of diamond, brush with ghee (Clarified butter). Repeat till 6th piece. 4. Brush pan with ghee (Clarified butter). Preheat oven to 180 deg C. 5. Place phyllo in pan tucking neatly. 6. Place on middle shelf of oven and keeping an eye on pastry bake till golden brown. 7. Remove and cool. 8. Whip fresh cream till stiff peaks form. 9. Whisk cream cheese till smooth. Melt chocolate and fold into cream cheese. 10. Add icing sugar to taste. 11. Gently fold whipped cream into cream cheese. 12. Crush ½ packet biscuits and add in melted butter. Mix well. 13. Spoon cream cheese mixture into phyllo cups, then chopped nuts (and dates if using), then spoon in tennis crumbs. 14. Spoon on more cream cheese mixture and more chopped nuts. 15. Drizzle with honey and chill in fridge. Serve cold.

INFO / TIPS

Note: with the use of honey and dates, may not need to add sugar.
Taste is up to you. BACK TO RECIPE

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