Baklava Cheesecake
A decadent dessert that layers crispy, buttery phyllo and crunchy nuts with creamy cheesecake, finished with a drizzle of honey syrup. Rich in protein and fiber, yet easy to make, this Baklava Cheesecake is perfect for any occasion and keeps beautifully when stored in the fridge.
Equipment
- 9–10” round springform pan
- Parchment paper
- Mixing bowls (2 large)
- Electric Mixer or Whisk
- Sieve
- Small Saucepan
- Measuring cups and spoons
- Baking sheet
Ingredients
Baklava Crust:
- 20 sheets phyllo dough 227 g
- 226 g ghee or melted butter
- 1 cup pistachios finely chopped
- 1 cup pecans finely chopped
- ¼ cup sugar brown or granulated
- 1 tsp ground cinnamon
Cheesecake Filling:
- 452 g cream cheese two bricks, room temperature
- 1 cup granulated sugar 200 g
- ½ tsp fine sea salt
- 2 tsp pure vanilla extract
- ½ cup sour cream or labneh 120 g, room temperature
- 2 tsp freshly squeezed lemon juice
- Zest of 1 lemon optional
- 2 large eggs room temperature
Honey Syrup:
- ½ cup sugar 100 g
- ¼ cup water 60 g
- ¼ cup honey 85 g
- Few drops fresh lemon juice optional
Instructions
- Prepare Ingredients: Before starting, gather all your ingredients and equipment. Make sure the cream cheese, eggs, and sour cream are at room temperature to ensure a smooth, lump-free cheesecake filling. Finely chop the pistachios and pecans—aim for small, uniform pieces, not a powder, so they create a crunchy texture throughout the baklava layers. Combine the sugar and cinnamon with the chopped nuts in a small bowl and set aside.
- Mix the Cheesecake Filling: In a large mixing bowl, add the cream cheese. Using an electric mixer or a sturdy whisk, beat the cream cheese with granulated sugar, vanilla extract, and salt until completely smooth. Scrape down the sides of the bowl as needed to avoid lumps. Add the sour cream and lemon juice (plus zest, if using) and continue mixing until fully incorporated. Add the eggs one at a time, mixing gently after each addition until just combined. For an extra-smooth texture, pour the mixture through a sieve to remove any remaining lumps. Set aside.
- Prepare the Phyllo Crust: If your ghee or butter has solidified, gently warm it in the microwave until liquid. Unroll your phyllo sheets carefully, keeping them covered with a slightly damp towel to prevent them from drying out. Place a sheet of parchment paper on the bottom of a 9–10” round springform pan, then lock the sides in place.
- Layer the Bottom Phyllo: Begin laying the first ten sheets of phyllo. Place the first sheet so that it mostly covers the bottom of the pan and extends slightly up the sides. Brush generously with melted ghee. For the second sheet, place it slightly askew, overlapping the first sheet only partially. Continue layering all ten sheets in a clockwise pattern, brushing each with ghee, so the bottom is fully covered and the edges rise slightly over the sides of the pan.
- Add the First Nut Layer: After the tenth phyllo sheet, brush lightly with ghee and evenly sprinkle half of your prepared nut mixture over the layer. Make sure the nuts are spread evenly so every bite has a crunchy texture.
- Build the Middle Phyllo Layers: Place a sheet of phyllo over the nuts, then continue layering four more sheets on top, brushing each with ghee and arranging slightly askew to ensure full coverage. Sprinkle the remaining half of the nut mixture evenly over these layers. Cover with five additional phyllo sheets, brushing each with ghee. These layers form the top “cap” that holds the nuts and cheesecake filling securely.
- Add the Cheesecake Filling: Pour the prepared cheesecake mixture into the center of the unbaked phyllo crust. Gently scrunch the overhanging phyllo edges into a decorative, ruffled shape around the sides of the filling. Don’t worry if the phyllo tears—this adds character and texture. Leave a small gap in the center so you can monitor the cheesecake’s doneness as it bakes.
- Bake the Cheesecake: Place the springform pan on a baking sheet to catch any ghee that may seep out. Preheat the oven to 325°F (160°C). Bake the cheesecake for 60–70 minutes, checking periodically. The cake is done when it jiggles slightly in the center but is set around the edges. Avoid overbaking, as the cheesecake should remain creamy and soft in the center.
- Prepare the Honey Syrup: While the cheesecake bakes, combine sugar, water, and honey in a small saucepan over medium-low heat. Stir constantly until the sugar dissolves. Allow the mixture to simmer gently for 5–7 minutes until it thickens slightly but remains pourable. Remove from heat and add a few drops of fresh lemon juice if desired to balance the sweetness.
- Add Syrup and Nuts: Once the cheesecake is out of the oven, slowly pour the honey syrup over the sides, letting it soak into the phyllo layers and nuts. Focus on the edges rather than the exposed cheesecake center to preserve the creamy texture. Optionally, sprinkle a few extra chopped nuts on top for a beautiful presentation.
- Cool and Chill: Allow the cheesecake to cool at room temperature for about an hour, then transfer it to the refrigerator. Chill for at least 8 hours or overnight. Chilling ensures the cheesecake sets perfectly, the flavors meld, and the syrup soaks into the phyllo for that classic baklava sweetness.
- Serve and Store: When ready to serve, carefully remove the springform sides. Slice into 12 pieces using a sharp knife. The cheesecake is best enjoyed cold and can be stored in the refrigerator for up to 5 days. Each slice delivers a satisfying combination of creamy cheesecake, crunchy nuts, and buttery phyllo.
Notes
- Use room-temperature cream cheese, eggs, and sour cream to achieve a smooth, lump-free filling.
- Handle phyllo sheets carefully; cover unused sheets with a slightly damp towel to prevent drying.
- Nuts should be finely chopped, not powdered, for optimal crunch and texture.
- Pour honey syrup over warm cheesecake for maximum absorption into the phyllo layers.
- Cheesecake can be made a day in advance and chilled overnight for deeper flavor.
- A springform pan makes it easier to remove the cheesecake without damaging the phyllo.
- Don’t overbake; the center should still jiggle slightly for a creamy texture.
