Recipe — Baklava Cheesecake with Orange Blossom Syrup, from The Laden Table
Author:
Ashia Ismail-Singer
Publisher:
David Bateman Ltd
ISBN:
9781776891023
Date published:
1st April 2024
Format:
Hardback
RRP:
$59.99
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‘From Africa to India, the Middle East, France, the UK and New Zealand, this book will take you on a journey full of flavours and the melded cultures that are my extended family.’ – Ashia Ismail-Singer
Author of My Indian Kitchen and Saffron Swirls and Cardamom Dust, Ashia Ismail-Singer draws on her family’s rich and diverse cultures to dish up an inspired banquet where spices are the heroes and food is designed to be shared.
The Laden Table is the perfect cookbook for anyone who want to create a bit of magic for their next gathering – from canapes, drinks and summer salads to moreish side dishes, hearty mains and luscious cakes and sweet bites. Ashia knows exactly how to cook for a party, celebration or holiday picnic, and she has even included handy meal plans to help you curate the perfect menu, whatever the occasion or season. The Laden Table is the perfect cookbook for the ultimate entertainer, and Ashia’s food will surprise and delight your guests, and keep them taking about that party for months to come.
Baklava cheesecake with orange blossom syrup
Nothing beats the flavours of a gorgeous baklava — think orange, saffron, honey and pistachios. Imagine the perfection of combining those flavours with a creamy baked cheesecake. A Middle Eastern-inspired treat, perfect for a celebration.
Serves: 8-10
for the base 250g pistachios
200g mixed nuts (e.g., almonds, walnuts, hazelnuts)
¼ cup sugar
1 tsp ground cinnamon
½ tsp ground cardamom
12 sheets store-bought filo pastry
125g butter, melted
for the filling
450g cream cheese, at room temperature
120g sugar
15g plain flour
3 eggs
75g double cream
for the orange blossom syrup
½ cup honey
½ cup water
½ cup sugar
2 tsp rose water
2 tsp orange blossom water
pinch of saffron (optional)
dried rose petals, fresh rose petals and extra pistachios, to garnish
Preheat the oven to 160°C fanbake. Grease a 22cm loose-bottomed cake tin.
For the base: Place the nuts in a food processor and whizz until finely chopped. Transfer to a large bowl, add the sugar and the spices and stir to combine.
Place a sheet of filo pastry in the cake tin and brush with melted butter. Cover with one more layer of filo brushed with butter — the sheets will hang over the edge. Sprinkle a layer of spiced nuts over top. Butter 2 more filo sheets and place them on top of the first layer of pastry and nuts. Repeat the process with the remaining filo pastry and nut mixture, ending with a layer of filo.
For the filling: Using an electric beater or stand mixer, whisk the cream cheese with the sugar until fluffy, about 2 minutes. Add the flour, eggs and double cream and whisk until just combined. Pour onto the prepared filo base. Cut the overhanging filo around the edge of the cake tin.
For the syrup: In a saucepan, combine the honey, water and sugar over a medium–high heat, stirring until the sugar dissolves. Cook until the syrup thickens, then remove from the heat. Add the rose water, orange blossom water and saffron (if using). Stir to combine and set aside.
Bake the cheesecake for 45 minutes, then carefully remove the sides of the cake tin and bake for a further 20–25 minutes until golden. Remove the cheesecake from the oven and pour the syrup over the edges and sides. Allow to cool completely and then serve with dried rose petals, fresh rose petals and pistachios to garnish and a cup of apple tea.
Tip It’s best to use double cream for the filling. You can find it near the fresh cream in your supermarket.
