Introduction
Baklava Cheesecake is an exquisite fusion dessert that harmoniously blends the creamy richness of cheesecake with the delicate, flaky layers of traditional baklava. Created by Peter Minaki, this stunning dessert features a buttery phyllo pastry base, a luscious cheesecake filling, and a delightful honey-pistachio topping. It’s sure to impress your guests and satisfy any sweet tooth with its decadent flavors and textures.
Detailed Ingredients with measures
For the Base:
– 10 sheets of phyllo pastry, thawed
– 2 sticks (approx. 1 cup) unsalted butter, melted
– 1 cup roasted walnuts
– 1 cup roasted almonds
– 1 tsp ground cinnamon
– 1 tsp salt
– 2 tbsp melted butter (for phyllo base)
For the Cheesecake Filling:
– 500g (2 packages) cream cheese, room temperature
– 1 cup granulated sugar
– Pinch of salt
– 2 tsp vanilla extract
– 1 tbsp lemon zest
– 1 tbsp lemon juice
– 1 tbsp corn starch
– 3 large eggs, room temperature
– 250g strained Greek yogurt or sour cream
For the Topping:
– 1 cup shelled pistachios, unsalted, coarsely chopped
– 1 cup honey
– 1 tbsp lemon juice
– Splash of rosewater
For Garnish:
– Additional honey for drizzling
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 15 minutes
Yield: 8-10 servings
Detailed Directions and Instructions
Preheat Oven
Preheat your oven to 350°F (175°C).
Prepare Springform Pan
Line the base of an 8 to 10-inch springform pan with trimmed parchment paper, then lock the collar in place.
Prepare Phyllo Base
Brush the first sheet of phyllo pastry with melted butter and place it in the springform pan. Repeat this process with the remaining 9 sheets. Trim any overhanging phyllo and press the trimmed pieces into the base. Bake the phyllo in the preheated oven for about 12 minutes, or until just golden.
Make Nut Mixture
In a food processor, pulse the walnuts, almonds, cinnamon, and salt until crumbly. Add 2 tablespoons of melted butter and pulse again until combined. Spread the nut mixture evenly over the baked phyllo base.
Prepare Cheesecake Filling
In a mixing bowl, beat the cream cheese, sugar, pinch of salt, vanilla extract, lemon zest, lemon juice, and corn starch using a hand mixer or stand mixer for 4-5 minutes until smooth and creamy. Scrape the sides of the bowl as needed.
Add Eggs and Yogurt
Add the eggs one at a time, mixing until fully incorporated. Finally, add the strained Greek yogurt or sour cream and mix until smooth.
Bake the Cheesecake
Pour the cheesecake mixture into the springform pan over the nut layer. Tap the pan lightly on the counter to remove any air bubbles. Bake on the middle rack for 45 minutes, or until the top is just golden. Turn off the oven and leave the cheesecake inside for another 50 minutes to finish baking slowly.
Cool the Cheesecake
Remove the cheesecake from the oven and allow it to cool completely at room temperature.
Prepare Topping
Mix the honey, lemon juice, and a splash of rosewater in a small bowl until well combined.
Assemble the Cheesecake
Pour the honey mixture over the cooled cheesecake and top it with the chopped pistachios. Serve at room temperature, or refrigerate for up to 4 days.
Garnish and Serve
Before serving, unmold the cheesecake from the springform pan and transfer it to a serving platter. Cut into slices, drizzle each piece with more honey, and enjoy!
Notes
Phyllo Handling
Keep the phyllo dough covered with a damp cloth while you work to prevent it from drying out.
Cream Cheese Temperature
Ensure that the cream cheese is at room temperature for easier mixing.
Storing
The cheesecake can be stored in an airtight container in the refrigerator for up to 4 days.
Serving Suggestions
This cheesecake pairs well with a cup of coffee or tea for dessert.
