The Best Baked Baklava Cheesecake recipe

To say this Baked Baklava Cheesecake is a mere fusion dessert recipe is an understatement!! Creamy, rich and indulgent cheesecake layer sandwiched between sweetened, crunchy and flaky filo pastry and the classic baklava inspired nut filling, this recipe is a luscious twist to your regular cheesecake recipe. It's spectacular!!

What is Baklava Cheesecake?

Cheesecake basically is a cold set dessert made using cream cheese. Traditional Turkish baklava, also known as fistikli baklava or pistachio baklava is typically made of phyllo dough, nutty filling and is then soaked with a simple syrup that is flavoured with honey. Baklava Cheesecake is just combining the ultimate flavours of two classic desserts into one with creamy cheesecake layer sandwiched between flaky filo pastry the traditional nut filling.

Why you must try this recipe?

1. Is there anyone who does not love Baklava. This cheesecake recipe is literally bringing in the best of the two desserts.
2. It has all the elements in one dessert; it is crunchy, flaky, sweetened, nutty, creamy, aromatic all at the same time. Now that is one of the best delicious desserts to think off!!
3. A very rich and indulgent recipe; so a little goes a long way. And hence is a perfect recipe for a large crowd.
4. I won't lie to you; this recipe does have some additional steps as compared to a regular cheesecake but all of it is worth it.
5. Being an unique recipe, it would definitely be a show stopper dessert and would raise eyebrows each time you would serve it to your guests.

Ingredients needed:

The recipe is divided into 4 parts:

1. Flaky Filo Pastry Layer
2. Nutty Layer
3. Cheesecake Batter
4. Honey Simple Syrup

Honey Simple Syrup

• Cardamom Pods: Instead of cardamom pods you can use 1 cinnamon stick too if you prefer.
• Honey: In place of honey maple syrup can also be used.

Pastry Layer and Nutty Layer

• Filo Pastry Sheets: I am using ready to use frozen pastry sheets that I got from the grocery stores of the brand as seen in the image (not a sponsored post). Feel free to use filo dough from any brand or homemade will also work.
• Nuts: Any nuts of choice can be used. However I recommend using a large proportion of pistachios. Combination of nuts can also be used or just stick to one particular nuts. The choice is yours. I am using a combination of pistachios, pecans, almonds and hazelnuts.
• Cinnamon powder: In place of cinnamon powder, cardamom powder can also be used.

Cheesecake Batter

• Icing Sugar: I recommend icing sugar because it dissolves quickly with the cream cheese.
• Yogurt: Has the same role of sour cream so you can substitute yogurt with sour cream if you prefer.

Step by Step Instructions:

Step 1: Honey Simple Syrup

• In a saucepan, combine together the water, sugar, few drops of lemon juice, cardamom pods and honey. Cook until the sugar dissolves, the honey combines with water and the quantity reduces to half of what you started; about 10-15 mins.(image 1-2)
• Switch off the flame and add to a separate container to cool completely. (image 3)
• Once cooled, add the rose water and mix to combine. Set this aside. (image 4)

Step 2 - Nutty Filling

• Start by roasting the nuts of choice until fragrant and turns slightly crunchy.
• Let it cool a bit and then chop the nuts roughly so that you get different sizes and texture in them.
• Transfer to a mixing bowl and add teaspoon ground cinnamon and salt. Mix well. (image 5)
• Pour about 4-5 tbsp of the cooled honey simple syrup on top and mix to combine. (image 6)
• You should get a moist filling that sticks together but is not runny or wet. Set this aside.

Step 3 - Cheesecake Batter

• In a large mixing bowl cream together the softened cream cheese and icing sugar until smooth and creamy. Do remember to stop and scrape every now and then so that there is even mixing. (image 7-8)
• Then add the rest of the ingredients - yogurt, condensed milk, lemon juice, rose water, cornstarch. Beat until creamy again. (image 9)
• Finally add the whipping cream and fold till it combined to form a smooth and creamy cheesecake batter. (image 10-11)

Step 4 - Assembling the Cheesecake

• To make the cheesecake filling start by adding a parchment paper to the base of your springform pan in a way that part of the paper hangs out of the base. This would help to unmould the cheesecake easily once baked and cooled.
• Grease the sides of the pan with melted butter.
• Working with one filo pastry sheet at a time; add one layer to the bottom of the prepared pan in a way that you get some overhanging fillo edges.
• Brush it really well with melted butter from all sides.
• Place the second layer on top and repeat the steps till you are left with just 1 phyllo pastry sheet. Arrange the filo sheets in a way that the entire springform pan is covered from all sides with some loose overhanging sheets. (image 12)
• Add half of the prepared honey soaked nuts. Press it down really well. (image 13)
• Pour all of the decadent creamy filling that is your prepared cheesecake batter and drop the remaining nut filling on top and spread it really well. (image 14)
• Take the overhanging sheets from the edge of the pan and fold to bring it to the centre of the pan in a way to enclose all of the cheesecake and nutty layer. (image 15-16)
• Tear the last filo sheet into pieces and add it randomly on top.
• Place the springform pan on 3 to 4 aluminum foil rectangles and then fold the aluminium foil so that it covers the base of the springform pan really well.

Step 5 - Baking

• Place the cheesecake pan on a baking tray in a preheated oven of 160°C. (image 17)
• Pour boiling hot water on the baking tray. (image 18)
• Close the oven and bake for 50 to 55 mins.

• Once baked, do not rush to remove the cheesecake out. Switch off the oven and slide a tea towel in a way that the oven door is slightly open. (image 19)
• Let the cheesecake sit in the oven for 10 mins.
• After 10 mins, take it out and immediately pour all of the remaining cooled syrup on top of the hot crust a little at a time and watch the crust soak the syrup beautifully.
• Garnish it with pistachios and rose petals. (image 20)
• Leave to cool overnight in the refrigerator before slicing and enjoying it the next day.

I believe that is the hardest part of making any delicious cheesecake which is that it has to be chilled overnight for best results before slicing and enjoying.

Different ways to assemble the Phyllo Dough Cheesecake

1. You do not have to enclose the cheesecake with the phyllo sheets. Just trim the excess overhanging sheets and leaving the cheesecake open like a regular cheesecake.
2. The nut layer can be added all the base or at the top. Or also can be alternated with the cream cheese layer.
3. You do not have to line the base with the pastry sheets. Use the nut filling as the crust and then simply arrange few phyllo sheets on top, cut it like you would do with a traditional baklava and then bake.
4. Go for bold crustless cheesecake and simply add all the nut filling on top followed by the phyllo sheets.

Storage Instructions:

The baked baklava cheesecake can be stored in the refrigerator for 3 to 4 days.

I am yet to try freezing this cheesecake. If you try it do share your experience with us in the comments below so that everyone reading it would be benefitted.

Baker's Tips:

1. Squeezing little lemon juice while cooking the simple syrup ensures that it won't crystallise upon cooling.
2. The honey syrup has to be cooled before adding to the nut layer and also to the final baked cheesecake as only then the baked cheesecake will absorb it and stay crunchy otherwise it will turn soggy.
3. Roasting the nuts before chopping them for the nutty layer would enhance the flavour quotient.
4. All the ingredients for the cheesecake batter needs to be at room temperature and soft only then you will get a lump free cheesecake batter.
5. Pistachios and Walnuts are the most commonly used nuts to make the traditional baklava. So make sure you keep the quantities of these two more if you are making a mixed nut filling like I did today.
6. Do not beat for long once you add the whipped cream as you do not want to incorporate air in to the batter which actually causes the cheesecake to sink once baked.
7. Use a damp cloth to cover the filo pastry sheets while you are assembling the base layer that way it wont crispy up and break but would remain soft throughout making it easier for you to shape it..
8. Always use a hot and sharp knife to slice the cheesecake to get those bakery style clean slices.

Recipe FAQ's

Other queries like Why do we use hot water bath while baking cheesecake? and How do I know when my cheesecake is done? etc has been discussed in our Biscoff Cheesecake Recipe post. Please refer to that post for more information.

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