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!!
200gms Nuts(I have used 100 gms Pistachios, 70 gms Pecans, 30 gms Almonds and few hazelnuts)
1tspCinnamon Powder
1/4tspSalt
Cheesecake Batter
450gms(16 oz) Cream Cheesesoftened
100gms(1/2 cup) Icing Sugar
120 gms(1/2 cup) Thick Yogurt or Greek Yogurt
240gmsCondensed Milk
2tbspLemon Juice
1tbsp Rose Water
3tbspCornstarch
3/4cupWhipping Cream
Phyllo Pastry Sheets Layer
113gms(1/2 cup) Melted Butter
11Filo Sheets
Pistachios and Rose Petals for garnish
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.
Switch off the flame and add to a separate container to cool completely.
Once cooled, add the rose water and mix to combine. Set this aside.
Step 2 - Nutty Layer
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 cinnamon powder and salt. Mix well.
Pour about 4-5 tbsp of the cooled honey simple syrup on top and mix to combine. 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.
Then add the rest of the ingredients - yogurt, condensed milk, lemon juice, rose water, cornstarch. Beat until creamy again.
Finally add the whipping cream and fold till it is combined to form a smooth and creamy cheesecake batter.
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.
Add half of the prepared honey soaked nuts. Press it down really well.
Pour all of the prepared cheesecake batter and drop the remaining nut filling on top and spread it really well.
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.
Tear the last filo sheet into pieces and add it randomly on top.
Place the springform pan on 3 to 4 aluminium 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. Pour boiling hot water on the baking tray. 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.
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.
Leave to cool overnight in the refrigerator before slicing and enjoying it the next day.
Video
Notes
Substitutions:
Honey - Can be replaced with Maple Syrup
Cardamom Pods - One whole cinnamon stick can be used instead
Cinnamon powder - Can be reduced to 1/2 tsp if you are not a fan of it or you can use cardamom powder instead.
Yogurt - Sour Cream can be used instead
Filo Sheets - Homemade or Store Bought; either of it can be used.
Notes:
Squeezing little lemon juice while cooking the simple syrup ensures that it won't crystallise upon cooling.
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.
Roasting the nuts before chopping them for the nutty layer would enhance the flavour quotient.
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.
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.
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.
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.
Assembling the layers in this baklava cheesecake recipe is totally a personal choice. I have shared 4 other methods of assembling in the post choose either of those.
Never skip chilling the cheesecake; it is the crucial step to set the cheesecake.
Always use a hot and sharp knife to slice the cheesecake to get those bakery style clean slices.
You can use the same recipe to make mini baklava cheesecakes in a muffin tray.
This recipe would make a great addition to your menu if you are a homebaker. Check out our Cake Pricing Guide to understand how to price your cakes the right way.