Skip to content

Baklava Cheesecake Pots

Recipe

A delicious summer pudding everyone will love.

Serves: 4 | Prep time: 20 mins | Cooking time: 25 mins

Turkish | Dessert | MOB

Ingredients

  • 150g White Cooking Chocolate
  • 280g Full-Fat Cream Cheese
  • 250ml Double Cream
  • Lemon Juice
  • 1 Orange
  • 1 Tsp Vanilla Extract
  • ½ Tsp Cinnamon
  • 150g Pistachios
  • 1 Sheet Of Puff Pastry
  • 4 Tbsp Honey Plus 1.5 Tbsp For Filling

Method

  1. Take your cream cheese out of the fridge as it needs to be at room temperature.
  2. Heat the oven to 180c and get your pastry and cut into circles the same size as your serving glasses. Then line a tray with greaseproof paper, dust with half of the icing sugar and add the pastry pricking them with a fork. Dust with the remaining icing sugar and cover with the greaseproof then add a tray on top to prevent the pastry from rising.
  3. Bring out the oven and set aside to cool.
  4. Chop your chocolate into small pieces and set up a ban marie, alternatively you can melt in the microwave in 30 second bursts then set aside to cool.
  5. In a large bowl mix the cream cheese with a wooden spoon, then in another bowl lightly whip the double cream until thickened but not in stiff peaks.
  6. When the chocolate has been cooling for 10-15 mins, pour into the cream cheese and mix to combine then fold in the whipped cream in 2 batches.
  7. Zest in the peel of an orange then squeeze in the juice of half.
  8. Add the vanilla extract and a squeeze of lemon and fold to combine. Fill into glasses and set aside in the fridge.
  9. Roast the pistachios and roughly chop.
  10. Heat honey and cinnamon in a saucepan and set aside to cool slightly.
  11. Crumble the pastry over the cheesecake bases and ass the pistachios. Drizzle in cinnamon honey and get stuck in.