Baklava Cheesecake
A delightful fusion of creamy cheesecake and crunchy baklava, this dessert is perfect for special occasions or cozy nights in.
Ingredients
Crust
- 2 cups graham cracker crumbs or crushed digestive biscuits
- 1/2 cup melted butter rich and creamy
- 1/4 cup brown sugar adds caramel sweetness
Nutty Baklava Layer
- 1 1/2 cups chopped pistachios & walnuts for texture
- 2 tbsp sugar to enhance the nutty layers
- 1 tsp cinnamon for aromatic warmth
- 2 tbsp melted butter adds richness
- 2 tbsp honey traditional baklava sweetness
Cheesecake Filling
- 16 oz cream cheese softened
- 3/4 cup sugar for sweetness
- 3 large eggs for structure
- 1 cup Greek yogurt or sour cream
- 1 tbsp lemon juice for freshness
- 1 tbsp cornstarch to help the filling set
- 1 tsp vanilla extract for flavor
Phyllo Topping
- 6-8 sheets phyllo dough crispy layers
- 1/4 cup melted butter for brushing
Honey Syrup
- 1/2 cup honey for drizzling
- 1/4 cup water for consistency
- 2 tbsp sugar to sweeten the syrup
- 1 tsp lemon juice to balance sweetness
- 1/2 tsp cinnamon ties flavors together
Garnish
- Chopped as needed pistachios for crunch
Instructions
Preparation
- Preheat the oven to 325°F (165°C) and grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, melted butter, and brown sugar. Press the mixture into the bottom of the prepared pan to form an even crust. Bake for 8-10 minutes, then set aside to cool.
Nutty Baklava Layer
- In a bowl, combine the chopped pistachios, walnuts, sugar, cinnamon, melted butter, and honey. Stir to coat the nuts evenly. Spread the mixture over the cooled crust.
Cheesecake Filling
- In a large bowl, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the Greek yogurt, lemon juice, cornstarch, and vanilla extract until combined.
- Pour the cheesecake filling over the nutty baklava layer in the pan. Smooth the top with a spatula.
Baking
- Place the cheesecake in the oven and bake for 50-55 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake cool inside for 1 hour.
- Brush phyllo sheets with melted butter and layer them on top, crumpling for texture. Bake for an additional 5-7 minutes until golden.
Honey Syrup
- In a small saucepan, combine honey, water, sugar, lemon juice, and cinnamon. Simmer over low heat for 5-7 minutes until thickened.
- Drizzle the warm honey syrup over the cheesecake. Refrigerate for at least 4 hours or overnight.
Serving
- Top with chopped pistachios and a dollop of whipped cream or Greek yogurt before serving.
Notes
To achieve a perfectly creamy cheesecake, ensure the cream cheese is softened before mixing. You can add a splash of rose water or orange blossom water to the honey syrup for extra flavor. Store tightly covered in the refrigerator for up to 5 days.