baklava-cheesecake Recipe

 

 

Baklava Cheesecake combines the rich, creamy texture of classic cheesecake with the sweet, nutty flavors of Middle Eastern baklava. This fusion dessert brings together the best of both worlds, featuring a crunchy, spiced nut layer and the signature honey syrup of baklava, layered atop a smooth and velvety cheesecake base. Perfect for those who love to experiment with flavors and textures, this recipe offers a delightful twist on traditional desserts, making it an ideal centerpiece for special occasions or a luxurious treat for any day of the week.

 

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

baklava-cheesecake Recipe


  • Author: Olivia Chen
  • Total Time: 2 hours 5 minutes
  • Yield: 2 hours 5 minutes

Ingredients

For the Base:
10 sheets of phyllo pastry (thawed)
Approx. 2 sticks unsalted butter, melted
1 cup roasted walnuts
1 cup roasted almonds
1 tsp. ground cinnamon
1/4 tsp. salt
2 Tbsp. melted butter
Cheesecake Filling:
500gr. (2 pkges) cream cheese, room temperature
1 cup granulated sugar
Pinch of salt
2 tsp. vanilla extract
1 Tbsp. lemon zest
1 Tbsp. lemon juice
1 Tbsp. corn starch
3 large eggs, room temp.
250 gr. strained Greek yogurt (or sour cream)
Topping:
1 cup shelled pistachios (unsalted), coarsely chopped
1 cup honey
1 Tbsp. lemon juice
Splash of rosewater
Garnish:
More honey

Instructions

Preheat oven to 350°F (175°C). Prepare an 8 to 10-inch springform pan with a layer of trimmed parchment paper on the base.
Brush each phyllo sheet with melted butter and layer in the springform pan. Trim overhanging phyllo and bake for 12 minutes until golden.
Pulse walnuts, almonds, cinnamon, and salt in a food processor until crumbly. Add melted butter and combine. Spread this nut mixture over the baked phyllo base.
Mix cream cheese, sugar, salt, vanilla, lemon zest and juice, and corn starch until smooth. Add eggs one at a time, then yogurt. Pour over the nut layer and smooth the top.
Bake on the middle rack for 45 minutes until just golden. Turn off the oven and leave the cheesecake inside for another 50 minutes.
Cool completely, then top with honey mixed with lemon juice and rosewater, and sprinkle with chopped pistachios.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 35 minutes

Nutrition

  • Serving Size: 12 servings
  • Calories: 580 kcal

Leave a Comment

Recipe rating