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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position rack in lower third of oven and preheat to 350°F. | 2. Beat cream cheese in large bowl of mixer until light and fluffy; gradually mix in honey, lemon juice and vanilla; on low speed, add eggs, one at a time, beating until each has been incorporated before adding next. | 3. Brush 10 inch springform pan generously with melted butter. | 4. Take 1 sheet of phyllo pastry with long end facing you (cover the remainder with a sheet of wax paper and a dampened kitchen towel) and brush half of sheet with melted butter; fold over unbuttered half to turn the rectangle into a square shape; brush top of phyllo with butter and place in springform pan, buttered side up, leaving a 5 inch overhang on one end; cover pan with a dampened towel; repeat with phyllo 4 more times (using 5 sheets); wrap remaining phyllo in plastic and refrigerate; stir through cheesecake filling and pour into crust; cover filling with pastry overhang; bake until pastry is light brown and cake is firm to the touch, about 50 minutes; let cool for 20 minutes and carefully remove pan sides and cool completely; refrigerate 2 days to mellow flavours (keep cake covered after the first day). | 5. For Topping: Preheat oven to 350F; cover baking sheet with 2 sheets of parchment; coarsely grind nuts with 1 tblsp sugar and 1 tsp cinnamon. | 6. Stack 10 reserved phyllo pastry sheets on work surface; set rim of 10 inch springform pan atop pastry; cut around outside of rim through entire stack of phyllo, making 10 pastry rounds; cover with damp towel; set pan rim on prepared baking sheet; brush parchment and inside of pan rim with butter; place 1 pastry round in pan rim and brush with butter; repeat with 4 more rounds; spread nut mixture evenly over pastry; top with remaining 5 rounds, brushing each with butter; cut pastry into 16 wedges with sharp knife (this is important as phyllo bakes up very crisp and would shatter if you tried to cut it fully baked); sprinkle lightly with water; bake until crisp and golden, about 30 minutes. | 7. Meanwhile, heat 1/3 cup sugar, water and lemon juice in heavy small saucepan over low heat, swirling pan occasionally until sugar dissolves; add cinnamon stick, increase heat and boil until syrupy, about 4 minutes; remove from heat; when bubbles subside, stir in brandy. | 8. Set baked pastry on cake, using a large spatula; recut wedges gently; replace pan rim on cake; pour hot syrup over; cool 1 hour; refrigerate for 1-6 hours; let cake stand at room temperature atleast 20 minutes before serving. | 9. Enjoy the fruit of your labours! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream cheese	2	lbs		2676.2461	31.7521	64.4113	259.4598
thyme honey	1	cup		403.4676	0.0	89.7602	2.2667
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
vanilla	2	teaspoons		24.191999999999997	1.0626	0.005	0.005
egg	6			429.0	2.16	37.68	28.53
butter	1/3	cup	melted	456.0	20.951999999999998	14.248	38.4
phyllo pastry	1	lb		403.4676	0.0	89.7602	2.2667
walnut	1/2	cup		963.56	0.0	0.0	109.0
almond	1/3	cup	blanched	642.3733	0.0	0.0	72.6667
sugar	1	tablespoon		268.66	67.1987	0.0	0.0
cinnamon	1	teaspoon		-	-	-	-
butter	1/2	cup	melted	456.0	20.951999999999998	14.248	38.4
sugar	1/3	cup		268.66	67.1987	0.0	0.0
water	1/4	cup		0.0	0.0	0.0	0.0
lemon juice	1	tablespoon		13.42	4.209	0.2135	0.1464
cinnamon	1			-	-	-	-
brandy	1	tablespoon		403.4676	0.0	89.7602	2.2667

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.