Baklava-inspired cheesecake is a really simple cake that you can serve for any occasion You can also make it as a birthday cake or for hanging out with friends
This wonderful dessert was prepared by gastro blogger Nina Mrvica and shared on her blog Bake me Photo: Nina Mrvica Cheesecake inspired by baklava Pistachio and walnut shells and cream: 8 ready-made shells for folding 125 g of cleaned pistachios (about 270-300 g with shells), they can be salted 125 g of walnuts 1 teaspoon of cinnamon 1 tablespoon of honey Cream cheese: 130 g of butter, melted and cooled (60 g for the filling, 70 g for coating the crust) 600 g of cheese spread as desired 220 g of sugar 35 g of thickener (starch flour) 3 L-sized eggs 1 egg yolk (L-sized egg) 1 teaspoon of vanilla flavor for the crust half a lemon, two teaspoons of lemon juice 150 g of milk cream or sour cream Photo: Nina Mrvica Preparation: Heat the oven to 160 degrees
Prepare a round cake mold with a diameter of 24 cm Melt the butter and set aside to cool
Grease the mold with butter and put the first crust You can cut off the edges or leave them sticking out of the mold (as in the picture)
Now spread the first crust well with butter, then place the second crust on top of it Coat it as well
Make sure your crusts are coated with enough butter to keep them dry Repeat the process of stacking the crusts until you have stacked them all
Coat the back crust as well Make sure you also coat the tops
Chop the pistachios and walnuts in a chopper It is better if they are not completely shredded and have a few pieces, they have a nicer texture later
Now make the pistachio and walnut cream Mix the chopped pistachios and walnuts with the remaining melted butter (you have 60 g left of the total amount), then add cinnamon and a spoonful of honey
Stir with a food processor to combine everything Now spread the mixture evenly on the bottom of the last crust and press down gently
Make cream cheese In the bowl of an electric mixer or a regular bowl, make the cheese and sugar
Add density to them In a separate bowl, mix the eggs, egg yolk, vanilla flavoring and lemon juice with a whisk
Add cheese to the egg mixture Mix on low speed until everything is combined
Finally, add mileram Make the mixture briefly with a mixer
Pour it over the pistachio and walnut base Now lift the mold a little and gently drop it on the work surface, repeat this several times
We do this in order to release excess air and so that the cream "sits" evenly Bake for 40-45 minutes, then leave it for another half an hour in a switched off and ajar oven
Cool the baklava-inspired cheesecake to room temperature, then transfer it to the refrigerator if desired It is best served well chilled
Photo: Nina Mrvica Photo: Nina Mrvica get to work You still have time to do it! A cake with an irresistible orange aroma and the most beautiful holiday decoration, you can't resist it We have a recipe for chocolate babka - dare to prepare this beautiful cake that will take your breath away! Celebrate the sweetest holiday, Cake Day, with this juicy beauty filled with chocolate and caramel! Nina Mrvica get to work You still have time to do it! A cake with an irresistible orange aroma and the most beautiful holiday decoration, you can't resist it
We have a recipe for chocolate babka - dare to prepare this beautiful cake that will take your breath away! Celebrate the sweetest holiday, Cake Day, with this juicy beauty filled with chocolate and caramel! Nina Mrvica get to work You still have time to do it! A cake with an irresistible orange aroma and the most beautiful holiday decoration, you can't resist it We have a recipe for chocolate babka - dare to prepare this beautiful cake that will take your breath away! Celebrate the sweetest holiday, Cake Day, with this juicy beauty filled with chocolate and caramel!
Baklava-inspired cheesecake is a really simple cake that you can serve for any occasion You can also make it as a birthday cake or for hanging out with friends This wonderful dessert was prepared by gastro blogger Nina Mrvica and shared on her blog Bake me Photo: Nina Mrvica Cheesecake inspired by baklava Pistachio and walnut shells and cream: 8 ready-made shells for folding 125 g of cleaned pistachios (about 270-300 g with shells), they can be salted 125 g of walnuts 1 teaspoon of cinnamon 1 tablespoon of honey Cream cheese: 130 g of butter, melted and cooled (60 g for the filling, 70 g for coating the crust) 600 g of cheese spread as desired 220 g of sugar 35 g of thickener (starch flour) 3 L-sized eggs 1 egg yolk (L-sized egg) 1 teaspoon of vanilla flavor for the crust half a lemon, two teaspoons of lemon juice 150 g of milk cream or sour cream Photo: Nina Mrvica Preparation: Heat the oven to 160 degrees Prepare a round cake mold with a diameter of 24 cm Melt the butter and set aside to cool Grease the mold with butter and put the first crust You can cut off the edges or leave them sticking out of the mold (as in the picture) Now spread the first crust well with butter, then place the second crust on top of it Coat it as well Make sure your crusts are coated with enough butter to keep them dry Repeat the process of stacking the crusts until you have stacked them all Coat the back crust as well Make sure you also coat the tops Chop the pistachios and walnuts in a chopper It is better if they are not completely shredded and have a few pieces, they have a nicer texture later Now make the pistachio and walnut cream Mix the chopped pistachios and walnuts with the remaining melted butter (you have 60 g left of the total amount), then add cinnamon and a spoonful of honey Stir with a food processor to combine everything Now spread the mixture evenly on the bottom of the last crust and press down gently Make cream cheese In the bowl of an electric mixer or a regular bowl, make the cheese and sugar Add density to them In a separate bowl, mix the eggs, egg yolk, vanilla flavoring and lemon juice with a whisk Add cheese to the egg mixture Mix on low speed until everything is combined Finally, add mileram Make the mixture briefly with a mixer Pour it over the pistachio and walnut base Now lift the mold a little and gently drop it on the work surface, repeat this several times We do this in order to release excess air and so that the cream "sits" evenly Bake for 40-45 minutes, then leave it for another half an hour in a switched off and ajar oven Cool the baklava-inspired cheesecake to room temperature, then transfer it to the refrigerator if desired It is best served well chilled Photo: Nina Mrvica Photo: Nina Mrvica get to work You still have time to do it!
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