Description
This Baklava Cheesecake combines the rich flavors of baklava with the creamy indulgence of cheesecake. Featuring a buttery phyllo pastry base, smooth cream cheese filling, and a honey-pistachio topping, it’s a stunning dessert that will impress at any occasion.
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
¼ tsp salt
2 Tbsp melted butter (for phyllo base)
For the Cheesecake Filling:
500g (2 packages) 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 temperature
250g strained Greek yogurt (or sour cream)
For the Topping:
1 cup shelled pistachios (unsalted), coarsely chopped
1 cup honey
1 Tbsp lemon juice
Splash of rosewater
For Garnish:
More honey (for drizzling)
Instructions
- Prepare the Base:
Preheat the Oven: - Preheat your oven to 350°F (175°C).
- Prepare the Nut Mixture:
- In a food processor, pulse the roasted walnuts and roasted almonds until finely chopped.
- Add ground cinnamon and salt to the nut mixture and pulse a few more times to combine.
- Prepare the Phyllo Base:
- Brush the bottom of a springform pan with melted butter.
- Lay the phyllo sheets on the base, one at a time, brushing each sheet with melted butter before layering the next. Repeat until all 10 sheets are layered.
- Sprinkle the nut mixture evenly over the phyllo pastry, pressing it gently into the pastry.
- Bake the Phyllo Base:
- Bake the phyllo base in the preheated oven for 10-12 minutes or until golden and crisp. Remove from the oven and set aside to cool.
- Prepare the Cheesecake Filling:
Make the Cheesecake Filling: - In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
- Add the pinch of salt, vanilla extract, lemon zest, and lemon juice. Mix well.
- Add the corn starch and beat until fully incorporated.
- Add the eggs, one at a time, mixing well after each addition.
- Finally, add the strained Greek yogurt (or sour cream) and mix until smooth.
- Assemble the Cheesecake:
- Pour the cheesecake filling over the cooled phyllo base in the springform pan. Smooth the top with a spatula.
- Bake the Cheesecake:
- Bake the cheesecake at 350°F (175°C) for 40-45 minutes, or until the center is set but slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the oven door slightly ajar for 1 hour to help prevent cracking.
- After 1 hour, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight.
- Prepare the Topping:
Make the Honey Syrup: - In a small saucepan, combine the honey, lemon juice, and rosewater. Heat over medium-low heat, stirring occasionally, until the honey is warm and the ingredients are well combined. Remove from heat and set aside.
- Prepare the Pistachios:
- Coarsely chop the pistachios and set them aside for topping the cheesecake.
- Assemble and Garnish:
Top the Cheesecake: - Once the cheesecake has set, remove it from the refrigerator.
- Drizzle the honey syrup evenly over the top of the cheesecake.
- Sprinkle the chopped pistachios over the cheesecake.
- Garnish with Honey:
- For an extra touch of sweetness, drizzle more honey over the pistachio topping just before serving.
- Serve:
- Slice and serve chilled, enjoying the combination of creamy cheesecake, crunchy phyllo, and aromatic honey-pistachio topping.
Notes
Variations:
Add More Spices: Add ground cardamom or nutmeg to the nut mixture in the crust for extra warmth.
Chocolate Drizzle: Drizzle melted dark chocolate over the pistachios for a more indulgent dessert.
Fruit Addition: Add fresh fruit such as pomegranate seeds or berries to the topping for a burst of color.
Storage: Store the Baklava Cheesecake in the refrigerator for up to 5 days. Be sure to cover it tightly to preserve freshness.
Reheating: Best served cold. Let it sit at room temperature for 10-15 minutes before serving for the best flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert, Cheesecake
- Method: Baking
- Cuisine: Fusion (Greek + Middle Eastern)
