Description
Baklava Cheesecake Recipe
Ingredients
Baklava Base:
2 cups mixed nuts (pistachios, walnuts, and almonds), chopped
1 tsp cinnamon
1/4 cup brown sugar
1/2 cup melted butter
1 package phyllo dough, thawed
Cheesecake Layer:
3 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 cup Greek yogurt
1 tsp vanilla extract
Honey Syrup:
1 cup honey
1/2 cup water
1 tbsp lemon juice
1/2 tsp vanilla extract
Instructions
Prepare the Baklava Base:
Preheat your oven to 350°F (175°C).
Combine chopped nuts, cinnamon, and brown sugar in a bowl.
Layer phyllo dough sheets in a springform pan, brushing each sheet with melted butter. Repeat until you have 5-6 layers.
Spread half of the nut mixture over the phyllo. Add another 4-5 layers of phyllo (brushing with butter between each). Add the remaining nuts and top with another 5 layers of phyllo. Press gently.
Bake the Base:
Bake the phyllo-nut base for 15 minutes or until golden. Remove from oven and let cool slightly.
Make the Cheesecake Batter:
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Mix in Greek yogurt and vanilla extract until creamy.
Assemble and Bake Cheesecake:
Pour cheesecake batter over the cooled baklava base.
Bake at 325°F (160°C) for 50-60 minutes, or until the center is slightly jiggly but set. Let cool to room temperature, then refrigerate for 4-6 hours or overnight.
Prepare the Honey Syrup:
In a saucepan, combine honey, water, and lemon juice. Simmer for 5 minutes, stirring until slightly thickened. Remove from heat and add vanilla extract. Cool.
Assemble and Serve:
Drizzle honey syrup over the cheesecake and garnish with additional chopped nuts. Slice and serve!
Tips for Success:
Keep phyllo dough covered with a damp towel to prevent it from drying out.
For a deeper flavor, toast the nuts lightly before chopping.
This dessert tastes even better after resting overnight.
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Chill Time: 4-6 hours
Servings: 12
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Step-by-Step Guide
Follow this detailed guide for a flawless dessert. First, ensure all ingredients, especially cream cheese and phyllo, are at room temperature. When preparing the base, work quickly with the phyllo, keeping unused sheets under a damp towel. After layering and baking the base, let it cool for at least 20 minutes before adding the cheesecake batter. For the batter, scrape the bowl often to ensure no lumps remain. The key to a perfect bake is a slightly jiggly center; it will firm up during chilling. Finally, ensure the honey syrup is completely cool before drizzling over the chilled cheesecake.
Serving Suggestions
Serve this decadent cheesecake in modest slices due to its richness. Accompany with a dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream. For a beautiful presentation, garnish each plate with a light dusting of ground pistachios and a delicate drizzle of extra honey. Pair with strong black coffee, Turkish coffee, or a dessert wine like Muscat to balance the sweetness.
How-to Summary
This Baklava Cheesecake combines two iconic desserts. The process involves creating a layered phyllo and spiced nut base, topping it with a smooth Greek yogurt cheesecake batter, and baking until set. After thorough chilling, the dessert is finished with a fragrant honey-lemon syrup and a garnish of chopped nuts.
Frequently Asked Questions
Can I make this cheesecake ahead of time? Absolutely. In fact, it’s recommended. Baking it 1-2 days in advance allows the flavors to meld perfectly. Store it covered in the refrigerator until ready to serve.
Can I use a different type of nut? Yes, you can use any combination you prefer. Traditional baklava nuts like pistachios and walnuts are ideal, but pecans or hazelnuts would also work well.
My phyllo dough ripped. Is that a problem? Not at all. Phyllo is fragile. Simply patch pieces together; the butter will help them stick, and the layers will bake into a cohesive, flaky base.
How do I prevent cracks in the cheesecake layer? Avoid overmixing the batter after adding the eggs, as this incorporates too much air. Also, do not open the oven door during the first 45 minutes of baking, and allow the cheesecake to cool gradually in the turned-off oven with the door slightly ajar.
How should I store leftovers? Keep the cheesecake covered in the refrigerator for up to 5 days. The syrup may soak in further, but it will remain delicious.
Common Mistakes to Avoid
- Using cold cream cheese, which leads to a lumpy batter.
- Letting the phyllo dough dry out and become brittle while assembling.
- Overbaking the cheesecake, resulting in a dry texture and potential cracking.
- Pouring warm honey syrup over the cheesecake, which can melt the top layer and make it soggy.
- Not using a springform pan, making it nearly impossible to remove the dessert cleanly.
Conclusion
This Baklava Cheesecake is a show-stopping fusion dessert that marries the honeyed, nutty crunch of baklava with the creamy, tangy richness of cheesecake. While it requires careful attention to steps like phyllo handling and proper chilling, the spectacular result is well worth the effort. By following this guide and avoiding common pitfalls, you’ll create a memorable dessert that is sure to impress any gathering.