Baklava cheesecake
Indulge in this exquisite Baklava Cheesecake recipe, perfectly crafted for a 19 cm diameter pan. This unique dessert beautifully melds two of my favorite treats: traditional baklava and creamy cheesecake, resulting in an absolutely divine taste experience. The signature crinkly phyllo crust and a vibrant pistachio topping not only enhance the flavor but also create a visually impressive treat that’s sure to impress.
If you’re nervous about making cheesecake, don’t worry! Writing this recipe was actually more difficult than baking it! Believe me.
This incredibly rich, nutty, sweet, and floral dessert is unlike any other cheesecake you’ve had. It truly captures the essence of authentic baklava in every bite, with layers of crushed nuts and a light and airy phyllo crust. Dressed in a sweet and nutty honey syrup, this is one dessert that will ‘wow’ all of your guests!
Ingredients
Nut layer:
- 100 g pistachios
- 2 tbsp melted butter (30 g)
- 60 g powdered sugar
- 45 g melted butter (yes, the second time in the recipe)
- (optional for layering between phyllo sheets: 20 g ground pistachios + 20 g powdered sugar)
- 3/4 cup sugar (150 g)
- 1-2 drops lemon juice
- 200 ml heavy cream (33%)
- 200 g sugar
- Vanilla
- 40 g cornstarch
- 1 large egg + 1 egg yolk
Crust:
- 8 sheets phyllo pastry (330 g)
Syrup:
- 3/4 cup water (180 ml)
Cheesecake (all ingredients at room temperature):
- 600 g cream cheese (Philadelphia or Mascarpone)
Instructions
Preparing the Phyllo Crust
- Grease the mold with butter. Brush each sheet of phyllo pastry with butter and layer them, optionally sprinkling a mixture of ground pistachios and powdered sugar between each sheet. Arrange the sheets in the mold, allowing the edges to hang over. (Trim the protruding edges with scissors).
- Place it in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 3-4 minutes, until the crust edges become golden brown.
Assembling the Pistachio Nut Layer
- For the pistachio nut layer, mix pistachios with sugar. Add melted butter and mix well. Take the pastry sheets out of the oven and spread the nut-sugar mixture inside the mold, pressing it firmly.
Crafting the Honey Syrup
- To make the honey syrup, boil water and sugar, reduce heat, and simmer for another 10 minutes. Add 1-2 drops of lemon juice and set aside.
Baking the Creamy Cheesecake
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For the cheesecake filling, whisk cream cheese and sugar with a paddle attachment. Add cream, sift in cornstarch and vanilla, and mix well. Then add the egg and yolk, pour the mixture over the pistachios, and bake in the oven at 160 degrees Celsius (320 degrees Fahrenheit) on the middle shelf. (Bake for about an hour; if the center slightly jiggles but the edges are set, it’s ready.) Leave it in the oven for 15 minutes with the door slightly ajar, then cool on the table to room temperature.
Once the cake has cooled, refrigerate it. Decorate with pistachios and drizzle with syrup before serving. Enjoy your meal!
