Baklava Cheesecake
A luxurious dessert that combines the creamy texture of cheesecake with the flaky, nutty layers of baklava, perfect for any special occasion.
Ingredients
For the Crust
- 2 cups graham cracker crumbs (or crushed digestive biscuits)
- 1/2 cup melted butter
- 1/4 cup brown sugar
For the Baklava Layer
- 1 1/2 cups chopped pistachios & walnuts
- 2 tbsp sugar
- 1 tsp cinnamon
- 2 tbsp melted butter
- 2 tbsp honey
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 3/4 cup sugar
- 3 large eggs
- 1 cup Greek yogurt (or sour cream)
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 1 tsp vanilla extract
- 6-8 sheets phyllo dough
- 1/4 cup melted butter for phyllo
For the Honey Syrup
- 1/2 cup honey
- 1/4 cup water
- 2 tbsp sugar
- 1 tsp lemon juice
- 1/2 tsp cinnamon
For Garnish
- Chopped pistachios
- Whipped cream or Greek yogurt
Instructions
Preparation
- Preheat your 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 firmly into the bottom of the pan and bake for 8-10 minutes until slightly golden. Let it cool.
Baklava Layer
- Combine chopped pistachios and walnuts, sugar, cinnamon, melted butter, and honey in a bowl. Spread this nut mixture over the cooled crust, pressing slightly to adhere.
Cheesecake Filling
- In a large bowl, beat cream cheese and sugar until smooth. Gradually add eggs, one at a time, mixing well. Then, mix in Greek yogurt, lemon juice, cornstarch, and vanilla extract. Pour this filling over the baklava layer.
Baking
- Bake the cheesecake for 50-55 minutes until the center is just set. Turn off the oven, crack the door, and cool the cheesecake inside for about an hour.
- Brush phyllo dough sheets with melted butter and layer over the cooled cheesecake. Bake for an additional 5-7 minutes until golden and crispy.
Honey Syrup
- In a saucepan, combine honey, water, sugar, lemon juice, and cinnamon. Simmer until slightly thickened, about 5-7 minutes.
Finishing
- Drizzle honey syrup over the cheesecake. Allow it to reach room temperature before refrigerating for at least 4 hours or overnight.
- Garnish with chopped pistachios and a dollop of whipped cream or Greek yogurt before serving.
Notes
For best flavor, chill overnight. Consider adding rose water to the syrup for an aromatic twist or serve with vanilla ice cream. Use store-bought phyllo dough for convenience.