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Stunning Baklava Cheesecake

A decadent dessert that combines the rich, nutty essence of baklava with the creamy texture of cheesecake, perfect for health-conscious dessert lovers.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Phyllo Layers
  • 10 sheets Phyllo Sheets Provides a delightful crispy layer for texture.
  • 1/2 cup Ghee or Melted Butter Adds richness and helps create flaky layers.
For the Nut Mixture
  • 1/2 cup Pistachios Gives a nutty flavor and a beautiful green contrast.
  • 1/2 cup Pecans Adds depth and crunch, enhancing the baklava's traditional taste.
For the Cheesecake Filling
  • 16 oz Cream Cheese Makes the cheesecake filling dense and creamy.
  • 1/2 cup Granulated Sugar Balances sweetness in the cream cheese layer.
  • 1/2 tsp Fine Sea Salt Enhances flavor by balancing sweetness.
  • 1 tbsp Pure Vanilla Extract Adds aromatic notes to the cream cheese filling.
  • 1/2 cup Sour Cream or Labneh Contributes to creaminess and tanginess.
  • 2 tbsp Fresh Lemon Juice Brightens flavors.
  • 1 tbsp Lemon Zest Adds freshness.
  • 3 large Eggs Binds the filling together.
For the Glaze
  • 1/2 cup Water Used for dissolving sugar.
  • 1/2 cup Brown or Granulated Sugar Sweetens the glaze.
  • 1/4 cup Honey Provides a natural sweet touch.
  • 1 tbsp Fresh Lemon Juice (optional) Enhances the glaze's flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) for optimal baking temperature.
  2. Prepare a 9-inch springform pan by greasing it lightly with ghee.
  3. Finely chop the nuts to create a suitable texture that complements the creaminess of the cheesecake.
  4. Gather your ingredients, ensuring everything is at room temperature, especially the cream cheese and eggs.
Cooking and Assembly
  1. Layer 10 sheets of phyllo in the prepared pan, brushing each layer with melted ghee.
  2. In a mixing bowl, blend the cream cheese, sugar, salt, vanilla, sour cream, lemon juice, lemon zest, and eggs until smooth and fluffy.
  3. Pour half of the cheesecake filling over the phyllo layers, spreading it carefully.
  4. Sprinkle half of the chopped nuts and some cinnamon over the filling for added flavor.
  5. Add another five sheets of phyllo brushed with ghee, followed by the remaining cheesecake filling and remaining nuts. Top with a final five sheets of phyllo.
  6. Bake in the preheated oven for 45-50 minutes or until slightly jiggly in the center. Let cool before glazing.
Serving
  1. Combine water, sugar, and honey in a saucepan over medium heat and stir until dissolved to create a glaze.
  2. Once bubbling, let the glaze simmer for about 5 minutes, then add a few drops of lemon juice.
  3. Drizzle the glaze over the cheesecake once it has cooled.
  4. Chill the cheesecake in the fridge for at least two hours for a better flavor melding.
  5. Slice, serve, and enjoy your stunning creation!

Notes

This cheesecake can be made ahead of time and is freezer-friendly. Store it in an airtight container for optimal freshness. Best served with honey or yogurt.