Description
Creamy baklava cheesecake melds Middle Eastern pastry magic with classic cheesecake allure. Rich phyllo layers and honey-soaked nuts create a dessert that celebrates cultural culinary creativity while delighting palates with complex, luxurious flavors.
Ingredients
Scale
- 10 sheets phyllo dough (thawed)
- 16 oz (2 blocks) cream cheese (softened)
- 2 large eggs
- 1 cup chopped walnuts (or pistachios, almonds, or mix)
- ½ cup unsalted butter (melted)
- ½ cup granulated sugar
- ½ cup Greek yogurt (or sour cream)
- ½ cup honey (for filling)
- ½ cup honey (for syrup)
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- ¼ cup water
- 2 tbsps sugar (for syrup)
- ½ tsp cinnamon (for syrup)
- 1 tsp lemon juice (for syrup)
- ¼ cup honey
Instructions
- Preparation: Preheat oven to 325°F (163°C) and coat a 9-inch springform pan with butter. Layer phyllo sheets, brushing each with butter and allowing edges to cascade over pan sides until 10 sheets create a crisp foundation.
- Nutty Base: Evenly distribute a mixture of chopped nuts and ground cinnamon across phyllo layers. Bake for 8-10 minutes until light golden, then cool briefly.
- Cheesecake Filling: Whip cream cheese, honey, and sugar until silky. Blend in Greek yogurt, eggs, vanilla extract, and lemon juice until achieving a smooth, creamy consistency.
- Assembly: Pour cheesecake batter over the nutty phyllo base, spreading evenly. Wrap springform pan in aluminum foil and place in a larger pan filled with hot water, reaching midway up sides.
- Baking Process: Bake for 50-55 minutes, aiming for a center with a subtle wobble. Turn off oven, allowing cheesecake to rest inside for an additional 30 minutes.
- Cooling and Syrup Creation: Remove cheesecake and cool at room temperature for one hour, then refrigerate for minimum 4 hours. Meanwhile, prepare honey syrup by simmering honey, water, sugar, cinnamon, and lemon juice for 5 minutes.
- Finishing Touches: Once chilled, drizzle warm honey syrup generously over cheesecake. Garnish with chopped nuts and a light cinnamon dusting. Serve with additional honey if desired.
Notes
- Prevent Phyllo Crumbling: Handle phyllo dough gently with dry hands and cover unused sheets with a damp cloth to maintain moisture and prevent cracking during preparation.
- Balance Water Bath Technique: Wrap springform pan completely in aluminum foil to prevent water seepage, ensuring a perfectly smooth cheesecake texture without soggy edges.
- Achieve Creamy Consistency: Ensure cream cheese is at room temperature and beat ingredients at low speed to avoid incorporating excess air, which can cause cracking during baking.
- Control Honey Syrup Absorption: Pour warm syrup over completely chilled cheesecake to prevent soaking and maintain the delicate phyllo crust’s crisp texture while adding a glossy, sweet finish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 9
- Calories: 500
- Sugar: 38 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 90 mg