Recipes
  • Baklava Cold Cheesecake
  • Baklava Cold Cheesecake
  • Baklava Cold Cheesecake

Baklava Cold Cheesecake

Baklava Cold Cheesecake is a no-bake dessert that brings together two classics: the nutty crunch of baklava and the creamy smoothness of cheesecake. A buttery base of crushed puff pastry, almonds, pistachios and rose petals sits under a saffron cheesecake made with Rich’s Bettercreme and a saffron truffle prepared with Rich’s Cremagic. It’s finished with a glossy saffron glaze made with Rich’s Nugel Neutral, piped rosettes, pistachios and delicate chocolate flowers.

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SERVES 14

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COOKING TIME

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DIFFICULTY Medium

  1. BAKLAVA BASE
  2. 200 g Baked Puff
  3. 50 g Chopped Almonds
  4. 50 g Chopped Pistachio
  5. 2 g Dried Rose Petals
  6. 100 g Icing Sugar
  7. 80 g Butter
  9. SAFFRON TRUFFLE
  10. 50 g Rich's Cremagic
  11. 1 g Saffron
  12. 50 g White Chocolate
  14. COLD CHEESECAKE
  15. 450 g Rich's Bettercreme
  16. 100 g Pistachio Sponge
  17. 175 g Cream Cheese
  18. 100 g Saffron Truffle
  20. DECORATION
  21. 40 g Rich's Nugel Neutral
  22. 60 g Rich's Bettercreme
  23. 15 ml Saffron Syrup
  24. 50 g Blanched Pistachio
  25. 50 g Candy Clay Chocolate
  1. BAKLAVA BASE
  2. Crush the baked puff and add all the ingredients except the butter.
  3. Melt the butter at 50°C and add it to the mixture.
  4. Press the prepared mixture into the mould & keep it refrigerated until set. Reserve.
  6. SAFFRON TRUFFLE
  7. Boil Rich's Cremagic and saffron in a saucepan.
  8. Pour over white chocolate and mix until the chocolate melts completely.
  9. Keep aside for further use.
  11. COLD CHEESECAKE
  12. Whip Rich's Bettercreme and keep aside.
  13. Melt the saffron truffle and add the cream cheese.
  14. Fold in the whipped Rich's Bettercreme and mix properly.
  15. Pipe the prepared mixture into the mould and place the pistachio sponge on top.
  16. Pipe the remaining cheesecake mixture and level it properly.
  17. Keep the prepared dessert in the deep freezer until set rock hard.
  18. De-mould, cut, and keep aside for decoration.
  20. DECORATION
  21. Mix saffron syrup and Rich's Nugel Neutral to make the saffron glaze.
  22. Pour the prepared glaze over the cold cheesecake and finish using a palette knife.
  23. Pipe rosettes of whipped Rich's Bettercreme on top and decorate with blanched pistachio.
  24. Make small flowers from candy clay chocolate and place them on top of the dessert.
  25. Serve cold.

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