Description
Baklava Cheesecake
This Baklava Cheesecake recipe, created by Peter Minaki, combines the richness of cheesecake with the nutty, flaky layers of baklava. A decadent dessert with phyllo pastry, a nutty base, and a honey-pistachio topping, it’s sure to be a showstopper!
Ingredients
For the Base:
10 sheets of phyllo pastry (thawed)
2 sticks (approx.) unsalted butter, melted
1 cup roasted walnuts
1 cup roasted almonds
1 tsp ground cinnamon
¼ tsp salt
2 tbsp melted butter (for phyllo base)
For the Cheesecake Filling:
500g (2 packages) cream cheese, room temperature
1 cup granulated sugar
Pinch of salt
2 tsp vanilla extract
1 tbsp lemon zest
1 tbsp lemon juice
1 tbsp corn starch
3 large eggs, room temperature
250g strained Greek yogurt (or sour cream)
For the Topping:
1 cup shelled pistachios (unsalted), coarsely chopped
1 cup honey
1 tbsp lemon juice
Splash of rosewater
For Garnish:
Additional honey for drizzling
Directions
Preheat Oven:
Preheat your oven to 350°F (175°C).
Prepare Springform Pan:
Line the base of an 8 to 10-inch springform pan with trimmed parchment paper, then lock the collar in place.
Prepare Phyllo Base:
Brush the first sheet of phyllo pastry with melted butter and place it in the springform pan. Repeat with the remaining 9 sheets. Trim any overhanging phyllo and press the trimmed pieces into the base.
Bake the phyllo in the preheated oven for about 12 minutes, or until just golden.
Make Nut Mixture:
In a food processor, pulse the walnuts, almonds, cinnamon, and salt until crumbly. Add 2 tbsp of melted butter and pulse again until combined.
Spread the nut mixture evenly over the baked phyllo base.
Prepare Cheesecake Filling:
In a mixing bowl, beat the cream cheese, sugar, pinch of salt, vanilla extract, lemon zest, lemon juice, and corn starch using a hand mixer or stand mixer for 4-5 minutes until smooth and creamy.
Scrape the sides of the bowl as needed.
Add Eggs and Yogurt:
Add the eggs one at a time, mixing until fully incorporated. Finally, add the strained Greek yogurt (or sour cream) and mix until smooth.
Bake the Cheesecake:
Pour the cheesecake mixture into the springform pan over the nut layer. Tap the pan lightly on the counter to remove any air bubbles.
Bake on the middle rack for 45 minutes, or until the top is just golden.
Turn off the oven and leave the cheesecake inside for another 50 minutes to slowly finish baking.
Cool the Cheesecake:
Remove the cheesecake from the oven and allow it to cool completely at room temperature.
Prepare Topping:
Mix the honey, lemon juice, and a splash of rosewater in a small bowl until well combined.
Assemble the Cheesecake:
Pour the honey mixture over the cooled cheesecake and top with the chopped pistachios.
Serve at room temperature, or refrigerate for up to 4 days.
Garnish and Serve:
Before serving, unmold the cheesecake from the springform pan and transfer it to a serving platter. Cut into slices, drizzle each piece with more honey, and enjoy!
This Baklava Cheesecake offers a delightful combination of creamy cheesecake and the crispy, nutty goodness of baklava, all topped with a fragrant honey-pistachio layer.
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Step-by-Step Guide
Follow this detailed guide for a perfect Baklava Cheesecake. First, ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth filling. Thaw phyllo pastry in the refrigerator overnight. When assembling the base, work quickly with the phyllo sheets, keeping unused ones covered with a damp towel to prevent drying. After baking the phyllo base, let it cool slightly before adding the nut layer to prevent sogginess. For the filling, beat the cream cheese and sugar thoroughly to eliminate lumps before adding other ingredients. The key to a crack-free top is the slow cooling in the turned-off oven.
Serving Suggestions
Serve this decadent dessert at room temperature for the best texture and flavor. Pair each slice with a strong cup of Greek coffee or mint tea to balance the sweetness. For an elegant presentation, garnish individual plates with a dusting of ground pistachios and edible rose petals. A small dollop of whipped cream or a scoop of vanilla bean ice cream makes a delightful contrast to the rich, nutty flavors.
How-to Summary
Create a buttery phyllo crust in a springform pan and bake until golden. Top with a pulsed mixture of walnuts, almonds, cinnamon, and butter. Prepare a creamy cheesecake filling with cream cheese, sugar, lemon, and Greek yogurt, then pour it over the nut layer. Bake and cool slowly in the oven. Finish with a honey-rosewater syrup and a generous topping of chopped pistachios.
Frequently Asked Questions
Can I make this cheesecake ahead of time? Absolutely. This cheesecake’s flavors improve after 1-2 days in the refrigerator. Add the honey topping and pistachios just before serving to keep them crisp.
What can I use instead of rosewater? Orange blossom water is an excellent substitute. If you prefer to omit it, use 1 teaspoon of vanilla extract in the honey syrup instead.
My phyllo pastry ripped. Is that a problem? Not at all. Phyllo is forgiving in this recipe. Just patch any tears with butter-brushed pieces; the layers will fuse during baking.
Can I use different nuts? Yes. Pecans or hazelnuts work well. Maintain the total quantity of 2 cups for the base to ensure proper texture.
Why did my cheesecake crack? Cracking is often caused by overmixing (which incorporates too much air) or rapid temperature change. Ensure you mix just until ingredients are combined after adding eggs, and always cool it slowly in the turned-off oven.
Common Mistakes to Avoid
- Using cold ingredients for the filling, which leads to a lumpy batter.
- Overbaking the cheesecake; it should still have a slight jiggle in the center when you turn the oven off.
- Pouring the hot honey topping over a warm cheesecake, which can cause the surface to become greasy.
- Not properly lining the springform pan, making it difficult to remove the delicate phyllo base.
- Skipping the step of straining the Greek yogurt, which is crucial for a dense, creamy texture.
Conclusion
This Baklava Cheesecake masterfully blends two beloved desserts into one unforgettable showpiece. The contrast between the crisp, nutty phyllo base, the velvety cheesecake, and the fragrant honey-pistachio topping creates a symphony of textures and flavors. While it requires attention to detail—particularly with the phyllo and the slow baking process—the impressive result is well worth the effort. It’s a guaranteed centerpiece that will delight any gathering and leave your guests asking for the recipe.