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Baklava Cheesecake Recipe

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★★★★★

4.9 from 85 reviews

Baklava Cheesecake is a delightful fusion dessert combining the flaky, buttery layers of traditional baklava with the creamy richness of cheesecake. Featuring a crisp phyllo dough base layered with toasted pistachios and walnuts, and a luscious cream cheese filling infused with fragrant lemon, orange, vanilla, and rose extracts, this indulgent treat is topped with a fragrant rose-scented sugar syrup and garnished with nuts and dried rose petals for an elegant finish.

Ingredients

Scale

Phyllo Layers and Nut Mixture

  • 9 sheets Phyllo dough
  • ½ cup Melted butter (for brushing)
  • 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

  • ½ cup Granulated sugar
  • ¼ cup Water
  • 1 tbsp Lemon juice
  • ¼ cup Rose water (or ¼ tsp rose extract)

Garnish

  • 2 tbsp Pistachios and walnuts (finely chopped)
  • Dried rose petals

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C/Gas mark 4). Brush a 9-inch springform pan thoroughly with melted butter to prevent sticking and to infuse richness into the crust.
  2. Prepare the baklava base: Layer the phyllo sheets one at a time into the pan, brushing each sheet generously with melted butter. Allow the edges of the phyllo to hang slightly over the sides of the pan. Once layered, fold these overhanging edges into the pan to form a neat crust. Brush the top layer with more melted butter. Bake this base for 10-12 minutes until it turns golden and crisp. Remove from oven and let it cool slightly.
  3. Prepare the nut mixture: Toast the pistachios and walnuts on a baking pan in the oven for 10 minutes until fragrant. Transfer to a food processor and pulse until the nuts resemble coarse breadcrumbs. In a medium bowl, combine the crushed nuts with powdered sugar and 2 tablespoons of melted butter. Spread this nut mixture evenly over the baked phyllo base in the pan.
  4. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese, sour cream, granulated sugar, lemon zest, and orange zest together until smooth and well combined. Add the eggs one at a time, beating well after each to ensure a creamy texture. Stir in the vanilla extract and rose extract gently to incorporate the fragrant flavors. Pour this cheesecake batter evenly over the nut layer in the springform pan, smoothing the top.
  5. Bake the cheesecake: Lower the oven temperature to 325°F (163°C). Place the assembled cheesecake in the oven and bake for 50-60 minutes, or until the center is set and the edges acquire a light golden color. Remove from oven and allow the cheesecake to cool completely at room temperature.
  6. Prepare the sugar syrup: In a small saucepan, combine granulated sugar, water, rose water, and lemon juice. Bring the mixture to a gentle boil over medium heat, stirring continuously until the sugar dissolves completely. Reduce heat and simmer for 5 minutes to thicken slightly. Remove from heat and let the syrup cool slightly before use.
  7. Assemble and decorate: When the cheesecake has fully cooled, drizzle the rose-scented sugar syrup evenly over the phyllo pastry layers, allowing it to soak through and infuse subtle sweetness. Sprinkle the finely chopped pistachios and walnuts over the top along with dried rose petals for an elegant and fragrant finish.
  8. Chill and serve: Refrigerate the assembled cheesecake for at least 4 hours or preferably overnight to set the filling and flavors. Once chilled, carefully remove the cheesecake from the springform pan, slice into pieces, and serve chilled as a luxurious dessert.

Notes

  • Use fresh and high-quality phyllo dough for a crisp base; keep the sheets covered with a damp towel to prevent drying out while assembling.
  • Ensure cream cheese is softened to room temperature for easier mixing and to avoid lumps in the filling.
  • To toast nuts evenly, watch them closely to prevent burning and bring out their flavor.
  • The rose water in the syrup can be substituted with rose extract if unavailable, but use sparingly as it is more concentrated.
  • Chilling overnight allows the flavors to meld and the cheesecake to firm up for cleaner slicing.
  • Store any leftovers refrigerated in an airtight container for up to 3 days.

Keywords: baklava cheesecake, phyllo dough dessert, pistachio cheesecake, Middle Eastern dessert, rose syrup cheesecake, layered cheesecake dessert

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