Skip to main content


LANCEWOOD® BAKLAVA CHEESECAKE

Recipe Courtesy - @Lancewood

INGREDIENTS

Base:
  • 200g unsalted walnuts
  • 15ml - 30ml castor sugar
  • 2.5ml cinnamon
  • 15ml cornflour
  • 40g butter, melted


Filling:
  • 2 x 230g LANCEWOOD® Medium Fat Cream Cheese Plain, room temperature
  • 250g LANCEWOOD® Cultured Cream, room temperature
  • 4 extra large eggs
  • 100g castor sugar
  • 10 drops of pure vanilla extract
  • Zest of small orange
  • 30ml cornflour

Honey syrup:
  • 60ml honey
  • 30ml sugar
  • 1 cinnamon stick/1 tsp cinnamon
  • 4 or 5 cloves
  • 3 or 4 cardamom pods
  • 180ml water
  • Lemon and orange juice – generous squeeze of each

Phyllo bits:
  • 1 sheet phyllo pastry
  • Melted butter for brushing pastry

To finish:
  • 150g pistachios, chopped


METHOD

Base:
Preheat oven to 200°C. Roast walnuts for 5 minutes. Remove and leave to cool. Blitz in food processor until coarsely ground. Stir in castor sugar, cinnamon and cornflour. Add butter and mix. Double line the bottom of springform pan with baking paper. Press mixture firmly onto base. Refrigerate for 30 minutes. Bake for 10 minutes. Take out of oven and leave to cool.

Filling:
Increase oven temperature to 240°C. Carefully wrap pan in foil and place in deep oven pan (see Hints & Tips ). Beat cream cheese and cultured cream until smooth. Add eggs one at a time and beat well after each addition. Add castor sugar, vanilla extract and orange zest and mix well. Sift in cornflour while beating. Pour mixture into springform pan and pour boiling water into deep oven pan up to a third of height of pan. Bake at 240°C for 10 minutes, then lower temperature to 150°C and bake for further 60 minutes. Cool in oven, opening door briefly to let out a bit of heat. Once it’s cooled completely, remove from pan and allow to chill in fridge.

Honey syrup:
Simmer all ingredients and reduce until syrup lightly coats back of a spoon. Cool completely and strain to remove cloves, cardamom and cinnamon stick.

Phyllo bits:
Take sheet of phyllo pastry and brush with butter before baking until golden brown. Crush.

To finish:
Mix pistachios and crushed phyllo pastry together. Scatter over chilled cheesecake and pour honey syrup over.

Comments

Post a Comment

Popular posts from this blog

Almond and Honey Brittle Ingredients 1/4 cup almond oil 4 cups sliced blanched almonds 2 cups sugar 1 cup honey 1/4 cup water Method Preheat the oven to 204C. Grease a baking sheet with the almond oil. Place the almonds on a separate baking sheet and toast them in the oven until light golden brown, about 5 minutes. Set aside. In a medium, very heavy-bottomed saucepan, combine the sugar, honey, and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, 15 to 20 minutes. It should register 310 degrees Fahrenheit on a candy thermometer; this is referred to as the “hard-crack” stage. Do not stir, but brush the sugar crystals off the inside of the pan with a wet pastry brush as necessary. Once the sugar begins to brown (to the color of a football), remove the pan from the heat (watch very carefully, as the sugar can burn quickly). Once the caramel is off the heat, add the almonds to the pot and stir quickly to i...
Post a Comment
Read more
EASY CARAMEL CAKE Ingredients Cake 1/2 cup butter, room temperature 1 cup light brown sugar 3 eggs 1 tablespoon vanilla 2 teaspoons baking powder 1 teaspoon kosher salt 2 cups all purpose flour 3/4 cup milk 2 cups caramel sauce, divided Frosting 8 ounces cream cheese, room temperature 1/2 cup butter, room temperature 1 1/2 teaspoons vanilla 4 cups powdered sugar Method Cake Preheat oven to 180 C . Spray a 9×13 baking dish with nonstick spray and set aside. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together on medium speed for 2 minutes. Add eggs in one at a time, scraping the sides of the bowl as necessary. Add in the vanilla, baking powder and salt and mix to combine. Turn the mixer speed to low and add in the flour and the milk in alternating additions, beginning and ending with the flour. Mix until smooth, about 30 seconds, scraping the sides of the bowl...
1 comment
Read more
Home Made Malva Pudding This recipe serves 2 Ingredients For the Pudding  1/2 coffee cup of sugar  1 egg  25g butter  2 spoons smooth apricot jam (I used Mirabelle plum jam - Mirabelle is a round and yellow type of plum quite common in France and a specialty of the region I come from)  1 coffee cup of flour (I used soya flour, which is gluten free) flour  1 coffee cup of milk  1 tablespoon vinegar( I used white wine vinegar)  1 teaspoon bicarbonate of soda For the Sauce  50g butter  1/2 coffee cup sugar  ½ coffee cup water  1 coffee cup cream or milk (I chose the evil option: double cream - I don't regret it!)  1 teaspoon vanilla essence Method Making the Pudding:  Mix the sugar, egg, butter and jam together well  Add the flour and milk. Mix well  Add the bicarb and vinegar and mix again  Pour in earthenware, bake at 180°...
Post a Comment
Read more