Baklava Cheesecake
Rated 5.0 stars by 1 users
Category
Dessert/Cake
Cuisine
American
Servings
12
Prep Time
40 minutes
Cook Time
70 minutes
Calories
350
Experience a delightful fusion of two classic desserts with this Baklava Cheesecake.
Featuring layers of crispy, buttery phyllo and crunchy nuts paired with a creamy cheesecake filling, this dessert is a showstopper perfect for any occasion.
Ingredients
- 20 sheets phyllo dough (227g), thawed
- 1 cup (226g) ghee or melted butter
- 1 cup (125g) finely chopped pistachios
- 1 cup (125g) finely chopped pecans
- 1/4 cup (50g) granulated sugar (or brown sugar)
- 1 tsp ground cinnamon
- 2 bricks (452g) full-fat cream cheese, softened to room temperature
- 1 cup (200g) granulated sugar
- 1/2 tsp fine sea salt
- 2 tsp pure vanilla extract
- 1/2 cup (120g) sour cream or labneh, at room temperature
- 2 tsp freshly squeezed lemon juice (plus zest, if desired)
- 2 large eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60g) water
- 1/4 cup (85g) honey
- A few drops of fresh lemon juice (optional)
- 9-inch or 10-inch springform pan
- Parchment paper
- Food processor or blender
- Medium bowl
- Handheld or stand mixer with paddle attachment
- Rubber spatula
- Baking sheet
- Small saucepan
- Fine mesh sieve (optional)
For the Baklava Crust:
For the Cheesecake Filling:
For the Honey Syrup:
Tools Needed:
Directions
Prepare the Ingredients
Ensure the cream cheese, eggs, and sour cream are at room temperature.
Finely chop the nuts and mix with sugar and cinnamon in a medium bowl.
Make the Cheesecake Filling
Beat together the sugar, vanilla, and cream cheese until smooth and lump-free.
Add the sour cream and lemon juice (plus zest if using), and beat until smooth.
Add the eggs and beat just until combined. Pour the filling through a fine mesh sieve to remove any lumps, if desired.
Prepare the Phyllo Crust
Preheat oven to 325°F (165°C).
Brush a 9-inch or 10-inch springform pan with ghee or melted butter. Line the bottom with parchment paper.
Layer 10 sheets of phyllo in the pan, brushing each sheet with ghee and arranging them clockwise to create an overhang.
Sprinkle half of the nut mixture evenly over the phyllo layers.
Layer 5 more sheets of phyllo, each brushed with ghee.
Add the remaining nut mixture and then layer the final 5 sheets of phyllo, brushing each with ghee.
Assemble and Bake the Cheesecake
Pour the cheesecake filling into the prepared phyllo crust.
Scrunch up the overhanging phyllo to create a ruffled edge, leaving some cheesecake exposed in the center.
Place the springform pan on a parchment-lined baking sheet to catch any leaks.
Bake for 60-70 minutes, until the phyllo is golden brown and the cheesecake is slightly jiggly in the center.
Prepare the Honey Syrup
In a small saucepan, combine sugar, water, and honey. Cook over medium heat, stirring until the sugar dissolves.
Let it simmer for about 7 minutes until slightly thickened. Add a few drops of lemon juice if desired.
When the cheesecake comes out of the oven, pour the syrup over the edges of the cheesecake.
Cool and Chill the Cheesecake
Let the cheesecake cool at room temperature before chilling in the refrigerator overnight.
Recipe Note
Make-Ahead Instructions:
- This cheesecake can be made a day in advance. Chill it overnight before serving.
Storage:
- Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
Final Thoughts
This Baklava Cheesecake brings together the best of both desserts with its crispy phyllo layers, nutty filling, and creamy cheesecake center.
Perfect for special occasions, this dessert will impress your guests with every bite. Enjoy!
Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 350
- Fat
- 24 grams
- 42%
- Saturated Fat
- 12 grams
- 52%
- Carbs
- 28 grams
- 12%
- Sugar
- 18 grams
- 32%
- Protein
- 5 grams
- 10%
- Sodium
- 250 milligrams
- 64%
- Fiber
- 2 grams
- 80%
