HALVAH FILO CHEESECAKE (JEWISH)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Halvah Filo Cheesecake (Jewish) image

Here is a dessert for Chanukah -- Festival of Lights. It was found in the 1998 publication, A Treasury of Jewish Holiday Baking. Preparation time does not include the time needed for the baked cake to chill & set.

Provided by Sydney Mike

Categories     Cheesecake

Time 1h15m

Yield 16 serving(s)

Number Of Ingredients 16

12 phyllo pastry sheets
1/2 cup unsalted butter, melted
1 1/2 lbs cream cheese, room temperature
4 eggs
1 egg yolk
1 teaspoon vanilla extract
1/2 teaspoon sesame seed oil
2 tablespoons plain yogurt
1/4 cup honey
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/3 cup pistachio nut, coarsely chopped (optional)
1/4 cup halvah, vanilla, coarsely chopped
3 tablespoons honey, to taste
1/4 cup sesame seeds, lightly toasted
1/2 cup pistachio nut, finely chopped

Steps:

  • 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.

Nutrition Facts : Calories 348.1, Fat 26, SaturatedFat 14.1, Cholesterol 127, Sodium 215, Carbohydrate 22.7, Fiber 1, Sugar 11.3, Protein 7.5

There are no comments yet!