Halvah Filo Cheesecake (Jewish)
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
16
ingredients
-
FOR THE CRUST
- 12 phyllo pastry sheets
- 118.29 ml unsalted butter, melted
-
FOR THE FILLING
- 680.38 g cream cheese, room temperature
- 4 eggs
- 1 egg yolk
- 4.92 ml vanilla extract
- 2.46 ml sesame seed oil
- 29.58 ml plain yogurt
- 59.14 ml honey
- 59.14 ml granulated sugar
- 59.14 ml all-purpose flour
- 78.78 ml pistachio nut, coarsely chopped (optional)
- 59.14 ml halvah, vanilla, coarsely chopped
-
FOR THE TOPPING
- 44.37 ml honey, to taste
- 59.14 ml sesame seeds, lightly toasted
- 118.29 ml pistachio nut, finely chopped
directions
- Preheat oven to 350 degrees F.
- FOR THE CRUST: Spread 1 sheet of phyllo lightly with melted butter & with it line a 10-inch springform pan, allowing the excess to overhang.
- Repeat the process with another 4 sheets of phyllo, pressing each one into the pan, starting at the center & allowing the excess to drape over the sides~ If the phyllo you use is smaller, overlap the sheets to create the same effect. Reserve the remaining sheets of phyllo for garnishing the top after baking.
- FOR THE FILLING: In a bowl, cream the cheese with the 4 whole eggs, the 1 yolk, vanilla, sesame oil, yogurt, honey, sugar & flour, & combine until smooth, then stir in the nuts & halvah.
- Pour into the prepared shell, trim the phyllo overhang to rest just on the rim of the pan, then bake about 45 minutes or until the cake is set.
- Meanwhile, cut the remaining phyllo sheets in quarters & brush them with butter.
- Remove the cake from the oven & increase the temperature to 400 degrees F, then arrainge the butteres filo sheets on top of the cake in an irregular patchwork, but covering the surface of the cake.
- Return the pan to the oven to brown the top phyllo, about 8-10 minutes, then remove & chill the cake until set.
- FOR THE TOPPING: When ready to serve, warm the honey & drizzle it over the cake, before topping that with the toasted sesame seeds & chopped pistachio nuts.
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