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Baklava Cheesecake

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A delightful fusion of traditional baklava flavors combined with creamy cheesecake, featuring crunchy walnuts and pistachios drizzled with sweet syrup.

Ingredients

Scale
  • 2.75 cups Cream Cheese (softened)
  • 1 cup Sugar
  • 2 pieces Eggs
  • 1/3 cup Greek yogurt (plain)
  • 1/3 cup All-purpose flour
  • 1 tsp Vanilla extract
  • 1.5 tsp Rose water
  • 10 sheets Phyllo pastry
  • 1 cup Walnuts (halved)
  • 1/4 cup Pistachios (whole)
  • 3 tbsp Butter (melted)
  • 2/3 cup Water
  • 1/4 cup Sugar
  • 1/4 cup Honey
  • 1/2 pieces lemon (juice of)
  • 1 stick Cinnamon
  • 1.5 tsp Rose water

Instructions

  1. Preheat your oven to 350°F (175°C). In a large baking dish, brush the bottom with melted butter. Layer five sheets of phyllo pastry, brushing each with butter before adding the next.
  2. In a bowl, combine the halved walnuts and the whole pistachios. Sprinkle in a tablespoon of sugar and mix well. Spread this mixture evenly over the prepared phyllo base.
  3. In a separate mixing bowl, beat the softened cream cheese with the remaining sugar until smooth. Add in the eggs, Greek yogurt, flour, vanilla extract, and rose water. Mix until well incorporated.
  4. Pour the creamy filling over the nut-covered phyllo. Layer the remaining phyllo sheets on top, brushing each with melted butter.
  5. Pop the cheesecake in the preheated oven and bake for 45 minutes to an hour.
  6. While the cheesecake bakes, combine water, sugar, honey, lemon juice, cinnamon stick, and rose water in a saucepan. Bring to a boil, then reduce heat and let it simmer for about 10 minutes.
  7. Once the cheesecake is baked, pour the syrup generously over the top while it’s still warm.
  8. Refrigerate the cheesecake for at least 4 hours before slicing. Serve chilled.

Notes

For a delightful experience, serve with whipped cream or vanilla ice cream. Store leftovers in an airtight container in the fridge for up to 5 days.

Nutrition

Find it online: https://lunarecipez.com/baklava-cheesecake-recipe/

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