Eggless Baklava Cheesecake Recipe | How To Make New York Style Cheesecake At Home

Ingredients:

Cream cheesecake:
700 gm or 3 pack of plain cream cheese (8oz pack) (room temperature)
1/2 cup granulated sugar
1/2 cup full fat plain sour cream ( room temperature)
1 tbsp lemon zest
1 tbsp lemon juice
3 tbsp cornstarch
3 tbsp water
200 ml or half a can of condensed milk
1 tbsp vanilla essence
1/2 cup heavy whipping cream (chilled)


Nut mixture:
1 1/2 cup walnut coarsed
1 cup pistachios coarsed
2tbsp brown sugar
1 tsp cinnamon powder
3 tbsp melted butter

Syrup:
1 cup granulated sugar
3/4 cup water
3-4 green cardamom whole
2-3 cloves whole
2-3 inches of cinnamon sticks (break into pieces)
1/4 cup maple syrup
1 tbsp lemon juice (optional)
1 tsp vanilla essence (optional)

Baklava:
4 oz (1/2 cup) melted butter
1 box(1 lb) of phyllo pastry sheets (9”x 14”) thawed
9” springform cake tin
Chopped pistachios for garnishing
Oven temperature 340 degrees F ( 170 degrees C) for cake and baklava

Notes:
1. When cheesecake is completely cooled, cover the pan and refrigerate for 6- 12 hours before adding the Baklava (Phyllo and Nut topping).

2. Phyllo sheets can dry out quite quickly hence when taking out the amount of sheets you need make sure you cover them with a towel until you need to use them.
3. Any leftover phyllo sheets need to be sealed well back in the packet and in the fridge.
4. Cream Cheese, sour cream and butter should be at room temperature. Heavy whipping cream should be chilled.

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