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.
