Delightful Baklava Cheesecake: Step by Step Pictures!

Baklava cheesecake. Oh yes, I did.
 

I have taken two amazing classic desserts, and managed to make them work beautifully together. 

I absolutely love the flavors of baklava (not to mention my mom makes the world’s best baklava), but I wanted to take this dessert up one notch. So I paired it with cheesecake. Because, of course, who wouldn’t think of that?!

 

The decadent, creamy texture of cheesecake pairs with the rich, delicate flavors of cinnamon, honey, walnuts, and butter. Wrap all of this in layers of buttered filo pastry. And let’s not forget the honey syrup with hints of cinnamon…and you have an award winning dessert, dear friends. 

 

It does take slightly longer to assemble than a normal cheesecake would, but that’s only because this is so much better than a normal cheesecake. This is baklava cheesecake!

 

 

It starts off with layers of filo pastry, followed by the cream cheese filling…and I added dollops of honey-drenched nuts into the whole mixture, like little gems of goodness amongst the cheesecake. To top all of this off, I finished off with more filo pastry, and of course, a good drizzle of honey syrup.

Who wouldn’t enjoy this fusion of desserts? Scroll below for the full recipe, and impress all your friends and family with this stunner. 
Baklava Cheesecake
Adapted from Sprinkle Bakes
 
Syrup Recipe
 
Ingredients
1 cup sugar
1 cup honey
1 1/3 cups water
Pinch ground cinnamon
1 cardamom pod, whole
 
Instructions
Place sugar, honey, water, and cardamom together in a pot on medium heat. Stir to dissolve sugar, and bring to simmering. Cook for 20 minutes until reduced slightly. It should coat the back of a spoon when cooked, but don’t let it get hard or turn too dark in color. Remove the cardamom pod and discard. Stir in the cinnamon. Cool completely before using. 
Cheesecake Recipe
 
Ingredients
1 cup walnuts (or almonds or pistachios) 
1/2 teaspoon cinnamon 
2.5 packages cream cheese, room temperature
10.6 ounces Greek honey flavored yogurt 
3/4 cup sugar
3 eggs
2 teaspoons vanilla extract/flavoring
1/2 teaspoon almond extract (optional) 
1 stick unsalted butter, melted (1/4 cup) 
12 sheets filo pastry 
 
 
Instructions
1) Make the nuts filling: toast the walnuts in a pan or oven for 2-3 minutes. Run through food processor or chop finely with large knife. Mix together the nuts with cinnamon and about 1/4 cup of the cooled syrup. Save the rest of syrup for later use. 
2) Make the cheesecake batter: beat together cream cheese, yogurt, sugar, eggs, and flavorings using electric mixer. Scrap down the edge of the bowl periodically to make sure it’s all smooth. Set the bowl aside. 
3) Use an 8″ springform pan (so that sides can be removed easily). Open the pan, place a large sheet of parchment paper on the bottom tray, and close the pan over the parchment paper. It should fit snugly. 
4) Brush one sheet filo pastry with melted butter, fold in half. Line the pan with pastry, letting one end hang out of the pan. Repeat with the other 9 sheets of pastry, rotating the pastry sheets so that the bottom of pan is completely covered. 
5) Preheat oven to 325 degrees F. Pour the cheesecake batter on top of the pastry sheets in the pan. Sprinkle dollops of the nuts mixture throughout the cheesecake. The hanging portion of the filo pastry should now be folded over the cheesecake batter. 
6) Bake the cheesecake for 1 hour, 15 minutes, or until center is slightly firm. The batter should jiggle but should not be liquid. Turn the oven off, leaving the cheesecake pan inside the oven. Slightly open the oven door, allowing it to cool completely, about one hour. 
7) Remove cheesecake from oven. Preheat oven to 350 degrees F. Take remaining filo pastry, brush with butter, and crumple on top of cake. Bake for 7-10 minutes, until top is nicely golden brown. 
8) Wait for the cake to cool completely. Refrigerate for 3-4 hours, if possible. To serve, pour a little syrup over the top, and top with extra crushed nuts. Serve remaining syrup on the side. Enjoy! 
*Note: I bought a 24 oz container of yogurt and just used half of it, about 300 grams total. Since we’re into American measurements and all. 

Happy baking! And a very happy Eid ul Adha to all! 
Step by Step Instructions  
 

 Line the 8″ pan with parchment paper.
 Take a sheet of filo pastry.
 Brush half of it with melted unsalted butter.
 Fold the filo sheet in half.
 Place it in pan, letting the extra hang out of pan.
 Just like this…
 Do the same with the second sheet, but this time, place it at a slightly different angle.
 Keep doing the same thing with each sheet, turning the each sheet slightly to cover the entire pan.
 It should look like this…
 If some pieces are too brittle and dry by this part, brush with a tiny bit of melted butter.
 It’s okay if some sheets overlap the others. You want a sturdy base for the cheesecake to bake in.
 Pour in the cheesecake batter. Add the nuts mixture.

Fold the overhanging portion of pastry sheet on top of the uncooked batter. Bake as instructed, and then place crumpled sheets of filo pastry and bake once more until golden on top. Cool slightly and drizzle with syrup! 

5 comments

Leave a Reply