Baklava Cheesecake Recipe

Introduction

Baklava Cheesecake combines the rich, creamy texture of classic cheesecake with the flaky, nutty layers of traditional baklava. This unique dessert offers a delightful fusion of flavors with a fragrant rose and citrus touch, perfect for special occasions or when you want to impress your guests.

Ingredients

• 9 sheets Phyllo dough
• ½ cup Melted butter (plus 2 tbsp additional)
• ½ cup Pistachios
• ½ cup Walnuts
• ¼ cup Powdered sugar
• 24 oz Cream cheese, softened
• 1 cup Sour cream
• 1 cup Granulated sugar (for filling)
• 1 tbsp Lemon zest
• 1 tbsp Orange zest
• 4 large Eggs
• 1 tsp Vanilla extract
• 1 tsp Rose extract
• ½ cup Granulated sugar (for syrup)
• ¼ cup Water
• 1 tbsp Lemon juice
• ¼ cup Rose water (or ¼ tsp rose extract)
• 2 tbsp Pistachios and walnuts, finely chopped (for decoration)
• Dried rose petals (for decoration)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C, Gas mark 4). Brush a 9-inch springform pan with melted butter to prepare the pan.
2. Step 2: Layer the phyllo sheets in the pan, brushing each sheet with melted butter. Allow some edges to hang over the sides, then fold them in to form a crust. Brush the top layer generously with butter. Bake the phyllo base for 10-12 minutes until golden and crisp. Remove and let cool slightly.
3. Step 3: Toast the pistachios and walnuts on a baking pan for 10 minutes. Crush them to a coarse breadcrumb texture using a food processor. Combine the crushed nuts with powdered sugar and melted butter, then spread this mixture evenly over the baked phyllo base.
4. Step 4: In a large bowl, beat softened cream cheese, sour cream, and granulated sugar until smooth. Add lemon and orange zest. Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla and rose extracts. Pour this cheesecake filling over the nut layer, spreading it evenly.
5. Step 5: Lower the oven temperature to 325°F (163°C). Bake the cheesecake for 50-60 minutes, until the center is set and edges are lightly golden. Remove from oven and cool completely at room temperature.
6. Step 6: Make the sugar syrup by combining sugar, water, rose water, and lemon juice in a small saucepan. Bring to a boil, stirring until sugar dissolves, then simmer for 5 minutes. Allow the syrup to cool slightly.
7. Step 7: Once the cheesecake is cooled, drizzle the sugar syrup evenly over the phyllo layers to soak in.
8. Step 8: Refrigerate the cheesecake for at least 4 hours or overnight to set. Before serving, decorate with chopped pistachios, walnuts, and dried rose petals. Remove from the pan, slice, and enjoy.

Tips & Variations

• Use fresh, high-quality nuts and toast them lightly to enhance their flavor.
• For a nut-free version, substitute the nut layer with toasted coconut flakes mixed with powdered sugar and butter.
• If rose extract is unavailable, vanilla can be used alone or combined with a few drops of almond extract for a different floral note.
• Ensure the phyllo dough stays covered with a damp cloth while assembling to prevent drying out.

Storage

Store the baklava cheesecake in an airtight container in the refrigerator for up to 3 days. For best texture, allow it to come to room temperature for 15-20 minutes before serving. Leftovers can be gently reheated in a low oven to refresh the crispness of the phyllo base, but avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dessert ahead of time?

Yes, baklava cheesecake benefits from chilling overnight, which allows the flavors to meld and the syrup to soak fully into the layers.

What can I substitute for rose water or rose extract?

If rose-flavored ingredients aren’t available, try using vanilla extract alone or combine it with a small amount of almond extract for a pleasant floral note, though it will alter the traditional flavor slightly.

Baklava Cheesecake Recipe

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★★★★★

4.9 from 107 reviews

Baklava Cheesecake is a decadent fusion dessert combining the flaky, buttery layers of traditional baklava with the creamy richness of cheesecake. This recipe features a crispy phyllo dough base topped with a spiced nut mixture and a luscious, aromatic cheesecake filling flavored with citrus zest and rose extract, finished with a fragrant rose-scented sugar syrup. Perfect for special occasions or when you want to impress with something unique and delicious.

• Author: Mick
• Prep Time: 25 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 5 hours 40 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

Phyllo Base

• 9 sheets Phyllo dough
• ½ cup Melted butter (divided use)

Nut Mixture

• ½ cup Pistachios
• ½ cup Walnuts
• ¼ cup Powdered sugar
• 2 tbsp Melted butter

Cheesecake Filling

• 24 oz Cream cheese (softened)
• 1 cup Sour cream
• 1 cup Granulated sugar
• 1 tbsp Lemon zest
• 1 tbsp Orange zest
• 4 large Eggs
• 1 tsp Vanilla extract
• 1 tsp Rose extract

Sugar Syrup

• ½ cup Granulated sugar
• ¼ cup Water
• 1 tbsp Lemon juice
• ¼ cup Rose water (or ¼ tsp rose extract)

Decoration

• 2 tbsp Pistachios and walnuts (finely chopped)
• Dried rose petals

Instructions

1. Prepare the pan: Preheat your oven to 350°F (175°C, Gas mark 4). Brush a 9-inch springform pan with melted butter thoroughly to ensure the cheesecake does not stick.
2. Prepare the baklava base: Layer the phyllo sheets in the pan, brushing each sheet generously with melted butter to create a crisp texture. Allow the edges of the phyllo to hang over the sides and then fold them into the pan to form a crust. Brush the top layer with butter and bake for 10 to 12 minutes until golden and crisp. Remove from oven and let cool slightly.
3. Prepare the nut mixture: Toast the pistachios and walnuts on a baking sheet for 10 minutes to enhance their flavor. Once cooled, pulse them in a food processor until they resemble coarse breadcrumbs. In a medium bowl, combine the crushed nuts, powdered sugar, and 2 tablespoons melted butter, mixing well. Spread this evenly over the baked phyllo base.
4. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese, sour cream, granulated sugar, lemon zest, and orange zest until smooth and well combined. Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla and rose extracts. Pour this cheesecake batter over the nut mixture layer in the pan and spread evenly.
5. Bake the cheesecake: Reduce oven temperature to 325°F (163°C). Bake the cheesecake for 50 to 60 minutes, or until the center is set but still slightly jiggly and the edges turn lightly golden. Remove from oven and allow to cool completely at room temperature.
6. Prepare the sugar syrup: In a small saucepan, combine sugar, water, rose water, and lemon juice. Heat over medium heat, stirring until sugar dissolves. Bring to a boil, then reduce heat and simmer gently for 5 minutes. Remove from heat and let cool slightly.
7. Assemble and decorate: Drizzle the cooled sugar syrup evenly over the entire cheesecake, allowing it to soak into the phyllo layers and the nut crust. This will add moisture and sweetness reminiscent of baklava syrup.
8. Chill and serve: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely and flavors to meld. Just before serving, decorate with the finely chopped pistachios, walnuts, and dried rose petals. Carefully remove from the springform pan, slice, and enjoy your elegant dessert.

Notes

• Make sure to handle the phyllo dough gently as it can dry out or tear easily. Keep unused sheets covered with a damp cloth.
• To toast nuts evenly, spread them out in a single layer on the baking sheet and watch carefully to avoid burning.
• The rose water/syrup adds a unique floral aroma that is key to this recipe; if unavailable, using rose extract is acceptable but use sparingly as it is more concentrated.
• This cheesecake is best chilled overnight for optimal texture and flavor.
• Let the cheesecake cool completely before adding syrup to prevent sogginess and to allow layers to absorb syrup nicely.
• You can customize the nut mixture by adding or substituting with other nuts like almonds or hazelnuts if desired.

Keywords: baklava cheesecake, phyllo pastry dessert, Mediterranean dessert, nutty cheesecake, rose syrup cheesecake