Baklava Cheesecake
A rich and indulgent dessert that combines the flavors of baklava with the creamy texture of cheesecake, perfect for any celebration.
Equipment
- Springform pan
- Food Processor
- Mixing Bowls:
Ingredients
- 10 sheets phyllo pastry thawed
- 2 sticks unsalted butter melted
- 1 cup roasted walnuts
- 1 cup roasted almonds
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 2 Tbsp melted butter for the phyllo base
- 500 g cream cheese at room temperature
- 1 cup granulated sugar
- a pinch salt
- 2 tsp vanilla extract
- 1 Tbsp lemon zest
- 1 Tbsp lemon juice
- 1 Tbsp corn starch
- 3 large eggs at room temperature
- 250 g strained Greek yogurt or sour cream
- 1 cup shelled pistachios coarsely chopped
- 1 cup honey
- 1 Tbsp lemon juice
- a splash of rosewater
- as needed for garnish more honey
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare an 8 to 10-inch springform pan by lining the base with parchment paper.
- Brush the first sheet of phyllo with melted butter and place it in the center of the pan. Repeat with remaining sheets, brushing each with butter.
- Bake the phyllo in the preheated oven for about 12 minutes until golden and crispy.
- In a food processor, combine the walnuts, almonds, cinnamon, and salt. Pulse until crumbly, then add melted butter and mix well.
- Spread the nut mixture evenly over the baked phyllo base.
- In a mixing bowl, beat together cream cheese, sugar, a pinch of salt, vanilla extract, lemon zest, lemon juice, and corn starch until smooth.
- Add eggs one at a time, mixing well after each addition, then mix in the strained Greek yogurt.
- Pour the cheesecake mixture over the nut layer in the springform pan and smooth the top.
- Bake for about 45 minutes until golden with a slightly wobbly center.
- Turn off the oven and leave the cheesecake inside for 50 minutes to cool slowly.
- Mix honey, lemon juice, and rosewater in a small bowl to create the topping.
- Once cooled, pour the honey mixture over the cheesecake and garnish with chopped pistachios.
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Notes
Store in the refrigerator for up to 4 days or freeze for longer storage.