Baklava Cheesecake

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Introduction

This Baklava Cheesecake combines the rich creaminess of traditional cheesecake with the nutty, flaky, honey-sweetened layers of baklava. A delightful fusion of textures and flavors, this dessert is a showstopper that blends the best of both worlds: the velvety smoothness of cheesecake and the crispy, syrup-soaked layers of phyllo dough and nuts. It’s perfect for special occasions or whenever you want a dessert that’s truly memorable.

Ingredients Quantity

For the Cheesecake

  • Cream cheese: 24 oz (680g), softened
  • Granulated sugar: 1 cup (200g)
  • Greek yogurt or sour cream: ½ cup (120g)
  • Eggs: 3 large
  • Vanilla extract: 2 teaspoons
  • Lemon zest: 1 teaspoon (optional)

For the Baklava Layers

  • Phyllo dough: 10-12 sheets, thawed if frozen
  • Melted butter: ½ cup (115g)
  • Chopped nuts: 1 ½ cups (200g) (walnuts, pistachios, or a mixture)
  • Cinnamon: 1 teaspoon
  • Ground cloves: ¼ teaspoon

For the Honey Syrup

  • Honey: ½ cup (120ml)
  • Water: ½ cup (120ml)
  • Sugar: ¼ cup (50g)
  • Lemon juice: 1 tablespoon
  • Cinnamon stick: 1

Instructions

1. Preheat the Oven

  • Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom of the pan in foil to prevent leaks.

2. Make the Nut Filling for Baklava

  • In a medium bowl, mix the chopped nuts, cinnamon, and cloves. Set aside.

3. Assemble the Baklava Layers

  • Layer 5-6 sheets of phyllo dough in the bottom of the springform pan, brushing each sheet with melted butter before adding the next one.
  • Spread half of the nut mixture over the phyllo.
  • Add another 5-6 layers of phyllo, brushing each sheet with butter. Spread the remaining nut mixture on top.

4. Make the Cheesecake Filling

  • In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the Greek yogurt (or sour cream) and mix well.
  • Beat in the eggs one at a time, followed by the vanilla extract and lemon zest (if using), until the mixture is fully incorporated and smooth.

5. Bake the Cheesecake

  • Pour the cheesecake filling over the baklava layers in the pan.
  • Place the springform pan into a larger baking pan and add hot water to the larger pan until it reaches halfway up the sides of the springform pan (creating a water bath).
  • Bake for 60-70 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool completely in the water bath.

6. Prepare the Honey Syrup

  • While the cheesecake is cooling, combine honey, water, sugar, lemon juice, and the cinnamon stick in a small saucepan. Bring to a boil, then reduce the heat and simmer for 5-7 minutes, until slightly thickened. Remove the cinnamon stick and set aside to cool slightly.

7. Pour the Honey Syrup

  • Once the cheesecake has cooled, pour the honey syrup evenly over the top, allowing it to soak into the layers.

8. Chill and Serve

  • Refrigerate the cheesecake for at least 4 hours or overnight to set. Before serving, garnish with additional chopped nuts or a drizzle of honey if desired.

Tips for Success

  • Handle Phyllo Carefully: Keep the phyllo dough covered with a damp towel while working to prevent it from drying out.
  • Water Bath: Baking the cheesecake in a water bath helps ensure a smooth, crack-free top.
  • Honey Syrup: Don’t skip the honey syrup—it adds the characteristic sweetness and moist texture of baklava.

Recommendations

  • Serving Suggestions: Serve with a scoop of vanilla ice cream or a sprinkle of crushed pistachios for added flavor.
  • Storage: Store the cheesecake in the fridge for up to 5 days. The flavors only get better as it sits!

This Baklava Cheesecake is a perfect balance of creamy, crunchy, and sweet, with the flavors of cinnamon, honey, and nuts shining through. It’s a dessert that’s sure to impress! 🍯🍰🥄

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