Why This Recipe Is Appealing
Baklava cheesecake is an exceptional creation that marries two classic desserts. The magic of this recipe lies in its contrasting textures – the creamy, melt-in-your-mouth cheesecake filling perfectly complements the crispy phyllo base and crunchy nuts. It’s a decadent culinary experience that evokes both the familiar comfort of traditional cheesecake and the exotic notes of Mediterranean baklava.
Despite its sophisticated appearance, this dessert is surprisingly easy to prepare. The steps are simple to follow and don’t require advanced pastry techniques. It’s the perfect dessert to impress your guests without spending hours in the kitchen.
Table of Contents Baklava cheesecake
Ingredients Needed
For the Crust
- 10 sheets of phyllo pastry, thawed
- 1/2 cup (115g) unsalted butter, melted
- 3/4 cup (100g) nuts (a mix of pistachios, walnuts, and almonds), finely chopped
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
For the Cheesecake Batter
- 3 packages (750g) cream cheese, at room temperature
- 1 cup (200g) sugar
- 3 eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon fresh lemon juice
- 1 cup (250g) sour cream
For the Topping
- 1/3 cup (100g) honey
- 2 tablespoons rose water
- 1/4 cup (50g) crushed pistachios for decoration
- Zest and juice of one orange (optional)
Step-by-Step Instructions for Making Baklava Cheesecake
Preparing the Crust
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch (23cm) springform pan by lining the bottom with parchment paper and lightly buttering the sides.
- In a bowl, mix the chopped nuts with sugar and cinnamon.
- Take one sheet of phyllo pastry and lightly brush it with melted butter. Place it in the pan, allowing the edges to hang over the sides.
- Repeat with 5 phyllo sheets, arranging them in a fan pattern to cover the bottom and sides of the pan.
- Sprinkle half of the nut mixture over the last layer of phyllo.
- Continue with 4 more buttered phyllo sheets, still in a fan pattern.
- Sprinkle the remaining nut mixture.
- Fold the overhanging edges toward the inside of the pan, brushing them with butter.
Preparing the Cheese Filling
- In a large bowl, beat the cream cheese and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Incorporate the vanilla extract, lemon juice, and sour cream. Mix until the batter is smooth and homogeneous.
- Gently pour this mixture over the phyllo crust.
Baking and Finishing
- Bake for 50-60 minutes, or until the center is almost set but still slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door ajar for one hour.
- Meanwhile, prepare the topping by gently heating the honey in a small saucepan.
- Remove from heat and add the rose water (and optionally the orange juice and zest).
- Once the cheesecake is completely cooled, pour the honey-rose water syrup over the top.
- Sprinkle with crushed pistachios for decoration.
- Refrigerate for at least 4 hours, ideally overnight, before serving.
Arman’s Tips for Success
- To prevent phyllo sheets from drying out: Keep unused sheets covered with a damp kitchen towel while working. Phyllo dries out quickly and becomes brittle, making it difficult to handle.
- For a smooth filling: Ensure the cream cheese is properly at room temperature before starting. Beat it long enough to eliminate all lumps before adding the other ingredients.
- To know when the cheesecake is done: The center should be slightly jiggly when you turn off the oven. It will continue to cook with the residual heat and will firm up as it cools.
- For clean slices: Use a thin-bladed knife, dipped in hot water and wiped clean between each cut. This will give you neat slices without damaging the delicate topping.
Variations
- Graham Cracker Crust: For a quicker version, replace the bottom layer of phyllo with a classic graham cracker crust made from crushed graham crackers mixed with melted butter.
- Phyllo Topping: For even more texture, crumble a few separately baked buttered phyllo sheets on top of the cheesecake before adding the syrup.
- Cinnamon Syrup: Add a cinnamon stick when heating the honey for a warmer, spicier flavor that pairs beautifully with the nuts.
Storage Instructions Baklava cheesecake
This baklava cheesecake keeps perfectly in the refrigerator for 3-4 days in an airtight container. The texture of the phyllo pastry will change slightly over time, but the taste will remain delicious.
For longer storage, you can freeze individual slices: wrap them carefully in plastic wrap then in aluminum foil, and place them in a freezer bag. They will keep for up to 2 months. Thaw in the refrigerator overnight for best results.
Frequently Asked Questions
What are the origins of baklava?
Baklava is an iconic dessert in Mediterranean and Middle Eastern cuisine. Although its precise origin is debated, it’s popular in many countries such as Turkey, Greece, Lebanon, and Iran. Each region has its own version, varying in the types of nuts used and spices added.
Can I make this recipe gluten-free?
Yes, you can adapt this recipe to make it gluten-free. Replace the traditional phyllo pastry (which contains gluten) with a crust made from finely ground nuts mixed with butter and a little honey. You’ll get a different texture but still delicious and in keeping with the spirit of the original dessert.
Other Dessert Recipes
If you enjoyed this baklava cheesecake, here are other dessert recipes you might like:
- Raspberry Cheesecake – A refreshing classic perfect for summer
- Cottage Cheese Cheesecake – A lighter, airier version
- Peanut Butter Cheesecake – For lovers of indulgent flavors
- Coconut Cheesecake – An exotic touch for your desserts
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Recipe Card
Baklava Cheesecake
Prep Time: 45 minutes
Cook Time: 60 minutes
Cooling Time: 5 hours
Servings: 12
Nutritional Information (per serving):
Calories: 485
Protein: 8g
Carbohydrates: 41g
Fat: 34g
Fiber: 2g
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