Baklava Cheesecake Recipe

This is probably my most requested recipe. I saved this recipe for something special and that came in the form of ‘America The Great Cookbook’. 

Cheesecakes are one of the first things I learned to bake on my own. I was in 4th grade and I purchased a cookbook from the school book fair. It had a blue cover and pages and pages of recipes inside. I made the New York Style cheesecake with Strawberry Topping. It was a hit with my family and I was designed as the cheesecake baker ever since!

Amandas plate baklava cheesecake

This recipe came to life, as I was planning a dish to make for the MasterChef audition in the Fall of 2014. I wanted to make a dessert and Hussein kept insisting that my cheesecake was the best. I wanted to somehow incorporate my Lebanese heritage and was planning with phyllo dough. The first time I made this cheesecake, the baklava layer was the crust, but the two elements were baked separately and were individual size.

These cheesecake has several components. The crust, the filling, the baklava topping and the pomegranate reduction sauce (which can be made ahead). 

The Crust

The crust is a traditional graham cracker crust. Using a measuring cup, press the crumbs firmly into the pan. This will help keep the crust bound together. 

The Filling

Please be sure all of these ingredients are at room temperature to ensure a smooth filling. This takes planning, but when you are putting this much effort, you want to do things right. 

The rose water is important. It can be found in Middle Eastern stores or here:  Rose Water

The Baklava Topping

This takes the most effort. You must score the topping before placing it on the filling. This ensures you will be able to cut and serve your cheesecake after it has cooked and cooled. Placing the baklava topping onto the filling, requires extra hands (or a really big spatula). I would ask a friend or family member to help 🙂

 

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Baklava Cheesecake Recipe
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
Crust
  • 2 cups graham cracker crumbs
  • 1 tablespoon sugar
  • ½ cup unsalted butter, melted
Filling
  • 4 packages (8 ounces each ) cream cheese, at room temperature
  • 1 cup sugar
  • 3 large eggs
  • ¼ cup all-purpose flour
  • 1 tabelspoons rose water
  • ½ teaspoon ground cardamom
  • Pinch of salt
Baklava Topping
  • 1 cup walnut pieces
  • ¼ cup sugar
  • ½ tsp ground cinnamon
  • 12 sheets phyllo dough, thawed if frozen
  • 5 tablespoons unsalted butter, melted
Pomegranate Reduction
  • 1 cup pomegranate juice
  • ¼ cup granulated sugar
  • Mint leaves for garnish, optional
  • Candied kumquats for garnish optional
Instructions
  1. Preheat the oven to 350 degrees. While the oven is preheating, fill a baking dish with water and place it on the bottom rack of the oven. This will create steam in the oven, which will keep the cheesecake from cracking.
  2. For the crust: In a bowl stir together the graham cracker crumbs, sugar and melted butter until evenly moistened. Using the back of a spoon or the base of a measuring cup, press the mixture onto the bottom and sides of a 9-inch springform pan. Set aside.
  3. For the filling: In a stand mixer fitted with the paddle attachment, beat together the cream cheese and sugar on low speed until smooth. Add the eggs, one at a time, mixing well after each addition. Mix in the flour, rose water, cardamom and salt. Pour the batter into the graham cracker crust.
  4. For the baklava topping: in a blender (preferably a high-speed blender), combine the walnuts, sugar, and cinnamon and process until finely ground; Set aside.Cut the phyllo sheets into 9-inch rounds and cover with a damp kitchen towel. Place 1 sheet of phyllo down on your work surface and brush with melted
  5. butter. Place a second sheet of phyllo on top of the first and brush with melted butter. Repeat until you have a stack of 7 sheets of phyllo. Spread the walnut filling over the top. Cover with another sheet of phyllo and brush with melted butter. Repeat until you have used up all the phyllo.
  6. Using a very sharp knife, score the baklava topping into equal-sized pieces (think of a pizza: one cut down the middle, a second across, until you have 8 slices). Carefully place the baklava over the top of the cheesecake, making sure to place it in the center. This is best done with the help of a second pair
  7. of hands.
  8. Bake the cheesecake on the middle rack above the pan of water until the center is no longer liquid, about 55 minutes. Let cool in the oven, with the oven door open, for 15 minutes. Remove from the oven, let cool, then cover and refrigerate for 8 hours before serving.
  9. For the Pomegranate Reduction: In a small pot, heat the pomegranate juice and sugar over medium heat until the mixture thickens, about 10 minutes.To serve, garnish the cheesecake with mint leaves and candied kumquats (if using), and dot some pomegranate reduction on each serving plate.

 

Make this recipe? I’d love to see! Please tag me @AmandasPlate #CreateAmandasPlate

 

Happy Baking! 

 

Xoxo, 

 

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Easy Persimmon Tart

Amandas Plate persimmon tart recipe

One of my favorite fall fruits are persimmons. We generally enjoy them on their own, but they were the perfect fruit topping to my new tart. If you need an easy, quick dessert in time for your holiday celebrations, you’re in luck. I created this easy persimmon tart just in time for the holidays.

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Pumpkin Spice Pecan Muffins

Amandas Plate pumpkin spice pecan muffins

It’s pumpkin spice season and you either absolutely love it or you don’t. Pumpkin spice is no longer limited to pies and lattes; they now flavor cough drops with pumpkin spice. Yes, they really do exist. :D. I used this blend of cinnamon, nutmeg, cloves and ginger, to create my Pumpkin Spice Pecan MuffinsAmanda's Plate Pumpkin Spice Pecan Muffins

I have memories of the pumpkin candies my grandmother makes. She would buy the biggest pumpkins available and boil them, simmer them in sugar and dry them out.

I was afraid of them as a kid. The only “pumpkin-y” thing I wanted to eat was pumpkin pie and this candy did not resemble a pie. But then I tried it! And to my surprise I loved it!

Amanda's Plate pumpkin spice muffins

When making these muffins, the batter will be thick. It is really important not to over mix it. I highly recommend using parchment muffin liners by Paperchef. You can purchase them here

It is also really important to check the dates on your baking soda and baking powder. Baking soda is good for baking for six months, once the container has been opened. Baking powder is good for about 9 months. I always write the date I opened the containers with a sharpie, to ensure my baked good turn out! 

Pumpkin Spice Pecan Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 1 dozen
 
Ingredients
  • 1½ cups all purpose flour
  • ¾ cup packed brown sugar
  • 2 cups pumpkin puree
  • 2 large eggs
  • ¼ cup vegetable oil
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoon vanilla bean pasta or vanilla extract
  • ½ teaspoons kosher salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 3 tablespoons chopped pecans, toasted
Crumble
  • 4 tablespoons melted butter, unsalted
  • ½ cup all purpose flour
  • ¼ cup packed brown sugar
  • 2 tablespoons granulated sugar
  • ⅓ cup chopped pecans
Instructions
  1. Preheat oven to 350 degrees
  2. Prep baking tins by spraying with non stick spray or lining with cupcake liners
  3. Make crumble my mixing melted butter, flour, brown sugar, granulated sugar and pecans. Set aside.
  4. In a small bowl, sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  5. In a large bowl, mix together pumpkin, vegetable oil, eggs, brown sugar and vanilla.
  6. Add the dry ingredients to the wet ingredients and mix until just combined. *Do NOT over mix*
  7. Gently fold in toasted pecans
  8. Divide muffin mix evenly between 12 cavities
  9. Sprinkle over the crumble and press down into the muffins
  10. Bake for 25-30 minutes or until a toothpick inserted in center of muffin comes out clean
  11. Allow to cool on a wire rack
  12. Enjoy 🙂

 You can use 1 1/2 teaspoons pumpkin pie spice inlace of the cinnamon, nutmeg, cloves and ginger. You can also make these muffins without the crumble topping, but I highly recommend it 😀

Make this dish? I’d love to see it! Tag me using #CreateAmandasPlate or @AmandasPlate

Xoxo, 

 

Amanda

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Salted Caramel Fig Chocolate Cake

I love figs. They’re deliciously sweet and packed with flavor. They’re also really good for you and make a great addition to desserts. I made this salted caramel fig chocolate cake before baby Hannah came into the world, but did not have a chance to share it until now. I used mission figs from Melissa’s Produce. But any fig will work 🙂

fresh figs

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Homemade Churro Smores

amanda's plate homemade churro smores, churro smores

An absolute favorite summer treat are Smores! But the traditional store bought version can get boring (at least for me). I’ve been making my own marshmallows for 2 years now and I love have the versatility in this homemade confection. When I learned of the Feed Feed and Ghirardellis smore contest, I wanted to create my homemade churro smores! 

Amandas Plate Homemade churro smores

This dessert does take some effort, but it is TOTALLY worth it! You really can’t get any better than sandwiching a gooey, toasted marshmallow in between a fried sweet dough thats rolled in cinnamon sugar! Also, don’t forget the chocolate. I used a salted caramel dark chocolate in these smores, but feel free to use whatever it is you like 🙂 

 

amanda's plate churro smores, churro recipe

Homemade Churro Smores
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
Marshmallows
  • 3 tablespoons gelatin (can use agar agar)
  • 1½ cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon kosher salt
  • 1 tablespoon good quality vanilla
  • 1 cup cold water, divided
  • 1 cup powdered sugar
Churro
  • 1½ tablespoons granulated sugar
  • 1 cup water
  • ½ teaspoon salt
  • 2 Tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 2 quarts oil for frying
Cinnamon Sugar
  • ½ cup granulated sugar
  • 2 teaspoon ground cinnamon
Instructions
Marshmallows
  1. Place gelatin and ½ cup cold water in bowl of stand mixer fitted with whisk attachment; this allows the gelatin to bloom.
  2. In a heavy bottom sauce pan, mix together sugar, salt, corn syrup, and remaining ½ cup water.
  3. Stir the mixture and heat to a temperature of 240 degrees.
  4. Begin whisking gelatin and slowly stream in sugar mixture.
  5. Add in vanilla extract
  6. Continue whisking until light and fluffy; about 15 minutes.
  7. Once the mixture resembles marshmallow fluff, turn off mixture
  8. Line a baking sheet with parchment paper. Dust it with powdered sugar.
  9. Spread marshmallow fluff evenly across pan
  10. Allow to set for a minimum of an hour.
  11. Remove from pan and cut into desired shape.
  12. Dust with more powdered sugar
Cinnamon Sugar
  1. Combine ½ cup sugar with the cinnamon in a shallow bowl. Set aside.
  2. Line a plate with paper towels.
Churros
  1. In a small saucepan over medium heat, mix together the water, 1½ tablespoons sugar, salt and 2 tablespoons vegetable oil.
  2. Bring the mixture to a boil then remove it from the heat.
  3. Stir in the flour. Mix until it forms a ball.
  4. Heat vegetable oil in a large, heavy-bottomed pot set over medium-high heat until it reaches 350 degrees.
  5. Transfer the dough to a pastry bag fitted with a large star tip.
  6. Pipe the dough into pinwheels (about 5 inches wide). Press the pinwheels down gently until they are flat.
  7. Fry the churros in oil until golden brown.
  8. Transfer the churros to the paper towel-lined plate to drain, then roll them in the cinnamon sugar mixture.
Assemble
  1. Build your smores
  2. Enjoy 🙂

 

You will need a candy thermometer to make the marshmallows. They are easily found at kitchen stores and on amazon. For the churros, you will need a star icing tip. These are also readily available. 

Homemade churro smores

 

Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate

 

Xoxo, 

 

Amanda

 

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Roasted Apricots with Mascarpone and Pistachios

Stone fruit is a summer favorite in our home! I am always looking for ways to incorporate fruit into our desserts (and meals too). Roasted apricots with mascarpone and pistachios is the perfect blend of sweet, summer goodness. 

 apricots with mascarpone and pistachios

And this dessert is so easy to make! I absolutely love summer desserts that only take a short time. Especially, when they do not require turning on the oven. This recipe can be made on the grill and with any other stone fruit you like! 

roasted apricots with mascarpone and pistachios

When prepping your apricot, place your edible flowers and mint in cold water to keep them fresh and prevent wilting. 

The apricots can also be prepared in advance and then assembled before eating. It can be served warm (my favorite), at room temperature or cool. 

Roasted Apricots with Mascarpone and Pistachios
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 6 apricots, halved and pitted
  • 4 ounces mascarpone
  • ⅙ teaspoon freshly ground cardamom
  • ⅙ teaspoon ground cinnamon
  • 1 tablespoon whipping cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons coconut oil
  • 2 tablespoons ground salted pistachios
  • honey, to drizzle over the top
  • fresh mint and edible flowers, for garnish
Instructions
  1. In a medium bowl, combine mascarpone with cardamom, cinnamon, whipping cream, and powdered sugar. Place mascarpone in a pipping bag. Set aside.
  2. In a grill pan, heat the coconut oil on medium heat and place the apricots cut side down.
  3. Cook the apricots for 3-5 minutes, until softened and slightly caramelized. Remove from heat.
  4. Place apricots on serving platter.
  5. Pipe the mascarpone onto the apricots.
  6. Sprinkle the pistachios over the top and drizzle with honey.
  7. Garnish with fresh mint and edible flowers.
  8. Enjoy

 

 

Make this recipe? I’d love to see! Tag me using #CreateAmandasPlate 🙂 

 

Hope you’re having a great summer! 😀

Xoxo, 

 

Amanda

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Unicorn Marshmallow Recipe

Eid is just around the corner and I love sharing treats as a gift! My friend Summar at the The Cozy Home Chronicles had the  idea to create a unicorn marshmallow recipe and a Eid gift tag. Head over to her site for a free download! 

I love making homemade marshmallows. It is so simple and gratifying to make a novelty item. With the Unicorn craze, these pink, blue and purple swirled treats are the perfect party or celebration food. While my marshmallows are vanilla flavored, you may want to purchase a cotton candy oil to really achieve the unicorn yumminess. 😀

img_2355

I had so much fun

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Ossmalleya with Ashta Recipe

There are several different names for this decedent dessert and just as many, if not more, preparations. Some referred to it as knafeh, but our family calls this Marshooshi or Ossmalleya. So today, I will be sharing my Ossamlleya with Ashta Recipe. 

IMG_5484

This is a dish with shredded, crisp phyllo,

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