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Baklava Cheesecake Recipe

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★★★★★

4.6 from 130 reviews

Baklava Cheesecake is a luscious fusion dessert combining the flaky, buttery layers of traditional baklava with a creamy, zesty cheesecake filling. Featuring a phyllo dough base topped with a spiced nut mixture and finished with a fragrant rose and citrus-infused syrup, this dessert delivers a unique blend of Middle Eastern flavors and rich creaminess, perfect for special occasions.

Ingredients

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Phyllo Dough and Nut Base

  • 9 sheets Phyllo dough
  • ½ cup Melted butter (for layering)
  • ½ cup Pistachios (toasted and crushed)
  • ½ cup Walnuts (toasted and crushed)
  • ¼ cup Powdered sugar
  • 2 tbsp Melted butter (for nut mixture)

Cheesecake Filling

  • 24 oz Cream cheese, softened
  • 1 cup Sour cream
  • 1 cup Granulated sugar
  • 1 tbsp Lemon zest
  • 1 tbsp Orange zest
  • 4 large Eggs
  • 1 tsp Vanilla extract
  • 1 tsp Rose extract

Sugar Syrup and Garnish

  • ½ cup Granulated sugar
  • ¼ cup Water
  • 1 tbsp Lemon juice
  • ¼ cup Rose water (or ¼ tsp rose extract)
  • 2 tbsp Pistachios and walnuts, finely chopped (for garnish)
  • Dried rose petals (for garnish)

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C, Gas mark 4). Brush a 9-inch springform pan with melted butter to prevent sticking and ensure a crisp crust.
  2. Prepare the baklava base: Layer the phyllo sheets in the buttered pan, brushing each sheet generously with melted butter. Allow the edges to hang over the sides then fold them inward to form a crust. Brush the top layer with more butter and bake for 10-12 minutes until golden and crisp. Remove and let cool slightly.
  3. Prepare the nut mixture: Toast pistachios and walnuts on a baking tray for 10 minutes until fragrant. Crush in a food processor until coarse breadcrumbs form. In a bowl, mix crushed nuts with powdered sugar and melted butter, then spread this mixture evenly over the baked phyllo base.
  4. Prepare the cheesecake filling: In a large bowl, beat cream cheese, sour cream, granulated sugar, lemon zest, and orange zest until smooth and combined. Add eggs one at a time, beating well after each addition, then stir in vanilla and rose extract. Pour this batter evenly over the nut layer in the pan.
  5. Bake the cheesecake: Reduce oven temperature to 325°F (163°C). Bake cheesecake for 50-60 minutes or until the center is set and the edges turn lightly golden. Remove and cool completely at room temperature.
  6. Prepare the sugar syrup: In a small saucepan, combine granulated sugar, water, rose water, and lemon juice. Bring to a boil over medium heat, stirring until sugar dissolves, then simmer for 5 minutes. Remove from heat and let cool slightly.
  7. Assemble and decorate: Once the cheesecake has cooled fully, drizzle the rose-infused syrup evenly over the phyllo layers, allowing it to soak in and add moistness and flavor.
  8. Chill and serve: Refrigerate the cheesecake for at least 4 hours or overnight to set the flavors. Before serving, garnish with finely chopped pistachios, walnuts, and dried rose petals. Remove from the springform pan, slice, and enjoy.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth cheesecake batter.
  • Be gentle when handling phyllo dough as it is delicate and can tear easily.
  • Use fresh pistachios and walnuts for the best nutty flavor and texture.
  • Allow the cheesecake to cool completely before adding syrup to avoid sogginess.
  • The rose extract and rose water add authentic Middle Eastern flavors, but you can adjust amounts per taste.
  • Make sure to chill adequately for a firm texture before slicing.

Keywords: Baklava Cheesecake, Middle Eastern dessert, Phyllo dough dessert, Pistachio walnut cheesecake, Rose water syrup cheesecake

Find it online: https://zarameals.com/baklava-cheesecake-recipe/