Baklava Cheesecake

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Baklava Cheesecake Recipe

This Baklava Cheesecake is the ultimate fusion dessert, combining the rich, creamy texture of a classic cheesecake with the crunchy, nutty layers of traditional baklava. The aromatic flavors of honey, cinnamon, and nuts paired with a velvety cheesecake filling create an irresistible treat that’s perfect for any special occasion.

Ingredients

For the Crust:

  • 1 ½ cups graham cracker crumbs (or digestive biscuits, finely crushed)
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 tsp cinnamon powder

For the Cheesecake Filling:

  • 24 oz (680g) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • ½ cup sour cream
  • ½ cup heavy cream

For the Baklava Layers:

  • 1 cup pistachios, chopped
  • 1 cup walnuts, chopped
  • 1 cup almonds, chopped
  • 1 tsp cinnamon powder
  • ½ cup unsalted butter, melted
  • 10 sheets phyllo dough, thawed

For the Honey Syrup:

  • 1 cup honey
  • ½ cup water
  • ½ cup sugar
  • 1 tbsp lemon juice
  • 1 cinnamon stick
  • 1 tsp orange blossom water (optional)

Instructions

1. Prepare the Crust:

  1. Preheat your oven to 325°F (163°C).
  2. Mix graham cracker crumbs, melted butter, sugar, and cinnamon. Press the mixture firmly into the bottom of a 9-inch springform pan.
  3. Bake for 10 minutes. Allow to cool.
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2. Make the Cheesecake Filling:

  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Add sugar and beat until well combined.
  3. Mix in eggs one at a time, followed by vanilla extract, sour cream, and heavy cream.
  4. Pour half of the cheesecake batter over the cooled crust.

3. Layer the Baklava:

  1. In a bowl, combine chopped pistachios, walnuts, almonds, and cinnamon powder.
  2. Place 5 sheets of phyllo dough over the cheesecake layer, brushing each with melted butter.
  3. Sprinkle half of the nut mixture evenly.
  4. Repeat with another 5 sheets of phyllo, brushing with butter, then sprinkle the remaining nuts.
  5. Pour the remaining cheesecake batter over the nut layers.

4. Bake:

  1. Place the cheesecake on a baking sheet and bake for 1 hour or until the center is slightly jiggly but set.
  2. Turn off the oven and let the cheesecake cool inside for 1 hour (to prevent cracking).
  3. Refrigerate for at least 4 hours or overnight.

5. Prepare the Honey Syrup:

  1. In a saucepan, combine honey, water, sugar, lemon juice, and a cinnamon stick.
  2. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened.
  3. Remove from heat and stir in orange blossom water (if using). Let it cool.

6. Serve:

  1. Pour the cooled honey syrup over the chilled cheesecake.
  2. Garnish with extra chopped nuts.
  3. Slice and enjoy!

Servings:

  • Makes about 12 servings.

Nutritional Information (per serving):

  • Calories: ~580 kcal
  • Fat: 40g
  • Saturated Fat: 20g
  • Cholesterol: 110mg
  • Sodium: 350mg
  • Carbohydrates: 48g
  • Fiber: 3g
  • Sugar: 30g
  • Protein: 9g

Benefits:

  • Rich in Nutrients: Nuts provide healthy fats, protein, and fiber.
  • Antioxidant Boost: Pistachios and walnuts are rich in antioxidants.
  • Energy-Dense Dessert: Great for special occasions when you need an indulgent, satisfying treat.
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Tips & Notes:

  1. Phyllo Dough Handling: Always keep phyllo dough covered with a damp towel to prevent drying.
  2. Cream Cheese Consistency: Make sure the cream cheese is at room temperature for a smooth filling.
  3. Prevent Cracking: Cool the cheesecake gradually in the oven with the door slightly open.
  4. Storing: Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
  5. Make Ahead: The cheesecake can be made a day in advance for better flavor integration.

Q/A Section:

Q: Can I use different nuts?

A: Absolutely! Feel free to use pecans, hazelnuts, or even macadamia nuts according to your preference.

Q: Can I make this gluten-free?

A: Yes, substitute the graham cracker crust with gluten-free cookies and use gluten-free phyllo dough.

Q: What if I don’t have orange blossom water?

A: It’s optional but adds a unique floral note. You can substitute with a splash of rose water or simply omit it.

Q: Can I reduce the sweetness?

A: You can reduce the sugar in the filling by ¼ cup and drizzle less honey syrup.

This Baklava Cheesecake is the perfect blend of creamy, crunchy, and sweet with a touch of floral honey syrup. Ideal for parties, holidays, or anytime you want to impress your guests! Enjoy this decadent fusion of two beloved desserts.

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