cheese cakes
Baklawa Cheese Cake
Your baking treats don’t have to be limited to the same classic flavors. By incorporating unique ingredients and creative flavor combinations, you can transform ordinary baked items into unforgettable creations that stand out from the crowd.
Baklava Cheesecake is a delicious fusion of two classic desserts, combining the creamy richness of cheesecake with the crisp, buttery texture of traditional baklava. A golden phyllo pastry base is layered with fragrant walnuts and pistachios before being topped with a smooth vanilla cheesecake filling. The cheesecake is baked gently until creamy and set, then chilled thoroughly to create a firm yet silky texture.
The dessert is finished with a fragrant honey and lemon syrup, which adds sweetness and moisture while complementing the nutty flavors of the baklava layers. Chopped pistachios, walnuts, crispy phyllo pieces, and optional dried rose petals make the presentation elegant and festive. With its combination of crunchy phyllo, creamy cheesecake, roasted nuts, and aromatic syrup, Baklava Cheesecake is perfect for celebrations, dinner parties, and special occasions.
Baklawa Cheese Cake
Course: DessertCuisine: ArabianDifficulty: Normal6
servings40
minutes1
hour10
minutes450
kcalBaklava Cheesecake is a luxurious fusion of creamy baked cheesecake and traditional Middle Eastern baklava. It combines crisp, buttery layers of phyllo pastry with a rich cheesecake filling, roasted pistachios and walnuts, and a fragrant honey-orange syrup. The contrast between the crunchy pastry and silky cheesecake makes this dessert especially delicious.
Ingredients
For the Baklava Base
10–12 sheets phyllo pastry
100 g melted butter
100 g walnuts, finely chopped
75 g pistachios, finely chopped
2 tbsp sugar
½ tsp cinnamonFor the Cheesecake Filling
600 g full-fat cream cheese, softened
150 g caster sugar
3 large eggs
200 g sour cream
1 tsp vanilla extract
1 tbsp lemon juice
1 tbsp corn flour/cornstarchFor the Syrup
100 g honey
80 g sugar
80 ml water
1 tbsp lemon juice
1 tsp orange blossom water, optional
½ tsp vanilla extractFor Decoration
50 g pistachios
30 g walnuts
Honey syrup
Small pieces of baked phyllo
Dried rose petals, optional
Directions
- Prepare the Baklava Base
Preheat the oven to 175°C (350°F).
Grease a 9-inch springform pan.
Place one sheet of phyllo pastry into the pan, allowing the edges to hang over.
Brush generously with melted butter.
Add another sheet and brush with butter again.
Continue with about 6–7 sheets.
Mix the chopped walnuts, pistachios, sugar and cinnamon.
Sprinkle the nut mixture over the phyllo base.
Add another 3–4 buttered phyllo sheets on top.
Fold the overhanging pastry inward and brush the top with butter.
Bake for 10–12 minutes, just until lightly golden.
- Make the Cheesecake Filling
Beat the softened cream cheese and sugar on low-medium speed until smooth.
Add the eggs one at a time, mixing gently.
Add sour cream, vanilla and lemon juice.
Sift in the cornstarch and mix until just combined.
Do not overbeat the batter, as too much air can cause cracks in the cheesecake.
- Bake The Mixture
Pour the cheesecake filling over the partially baked baklava base.
Bake at 160°C (320°F) for approximately 55–65 minutes.
The edges should be set while the center still has a slight wobble.
Turn off the oven, leave the cheesecake inside with the door slightly open for 30 minutes, then remove it and cool completely.
Refrigerate for at least 6 hours, preferably overnight.
- Make the Honey Syrup
Add sugar and water to a saucepan.
Bring to a gentle boil and simmer for 3–4 minutes.
Add honey and lemon juice.
Simmer for another 2 minutes.
Remove from the heat.
Stir in orange blossom water and vanilla.
Allow the syrup to cool slightly.
- Decorate the Cheesecake
Remove the chilled cheesecake from the springform pan.
Decorate the top with:
Chopped pistachios
Chopped walnuts
Small pieces of crispy phyllo
A drizzle of honey syrup
Dried rose petals, optional
For an especially beautiful finish, place a ring of pistachios around the edge and drizzle a little syrup over the center.
Notes
- For the cleanest slices, chill the cheesecake overnight and use a sharp knife warmed under hot water and wiped dry between cuts. Serve cold or slightly chilled, with a little extra honey syrup and chopped pistachios on top.
