I wanted to make a firm vegan Swiss that was meltable, sliceable, and had that rich, sweet, nutty, cheesy taste! I've also been asked quite a bit to not use Kappa Carrageenan. So I ran to the store ...

With a phyllo dough crust, a spiced ground walnut layer and a mascarpone and honey cheesecake filling, this baklava cheesecake satisfies the sophisticated sweet tooth.