Go Back
Delicious Baklava Cheesecake topped with nuts and honey drizzle

Baklava Cheesecake

A delightful fusion of rich cheesecake and crunchy baklava, this dessert will evoke feelings of nostalgia and celebration, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 45 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 10 sheets phyllo dough Use fresh phyllo for best results.
  • 10 tablespoons butter, divided Melted for layering the phyllo.
For the nut layer
  • 2 cups walnuts, ground Can substitute with pecans if desired.
  • 1.5 cups pistachios, ground Make sure they are shelled.
  • 0.5 cup roasted almonds, ground Adds depth and flavor.
For the cheesecake filling
  • 3 cups cream cheese Room temperature for easier mixing.
  • 0.5 cup honey Local honey can enhance flavor.
  • 3 large eggs Ensure they are at room temperature.
  • 1.5 teaspoons vanilla extract Pure extract gives the best flavor.
  • 1 teaspoon lemon juice Freshly squeezed is best.
For the syrup topping
  • 1 cup honey For the syrup topping.
  • 0.5 cup water Balances the honey in the syrup.
  • 1 teaspoon rose water Adds a unique aromatic touch.
  • 0.5 cup walnuts, roughly chopped For topping texture and flavor.
  • 0.25 cup pistachios, roughly chopped A colorful and tasty garnish.
  • 2 large lemons, juiced and zested Freshly juiced for basking flavors.

Method
 

Preparation
  1. Preheat your oven to 162C/325F.
  2. Line a 9-inch springform pan with parchment paper and spray the sides with cooking spray.
  3. Brush a sheet of phyllo pastry with melted butter, fold it in half, and place it into the springform pan. Continue layering until the entire bottom and sides are covered.
  4. In a large bowl, combine ground walnuts, pistachios, and almonds. Add a couple of tablespoons of melted butter and mix until you achieve a coarse mixture. Press this nut mixture over the phyllo pastry firmly.
Filling and Baking
  1. Beat the cream cheese with honey until fluffy and smooth. Add eggs, one at a time, mixing well after each addition.
  2. Incorporate the vanilla extract and lemon juice, then pour the creamy filling over the nut layer.
  3. Bake the cheesecake in the preheated oven for approximately 45 minutes, until it's slightly jiggy in the center.
  4. Once done, chill the cheesecake in the refrigerator for at least 4 hours, or overnight if possible.
Syrup Preparation
  1. Combine honey, water, and rose water in a saucepan. Add half of the lemon zest, bring to a boil, and reduce heat. Simmer for 15 minutes.
  2. Stir in the remaining zest and juice, and allow the syrup to cool for about 40 minutes.
  3. Mix in roughly chopped walnuts and pistachios into the syrup and pour it over the chilled cheesecake.
  4. Let it set in the refrigerator for another 2 hours before slicing and serving.

Notes

For best results, ensure ingredients are at room temperature before use. Decorate with additional nuts or powdered sugar before serving for an extra touch.