Description
This Irresistible Baklava Cheesecake combines the flaky, buttery layers of traditional baklava with a rich, creamy cheesecake filling infused with honey and warm spices. Topped with crunchy pistachios and a drizzle of honey, it’s a decadent dessert that blends Middle Eastern flavors with classic cheesecake indulgence, perfect for special occasions or a luxurious treat.
Ingredients
Scale
Phyllo and Butter Layers
- 12-14 phyllo dough sheets
- 1 cup unsalted butter (melted)
Sweeteners and Flavorings
- 1 1/2 cups granulated sugar
- 1/4 cup honey
- 1 lemon (zest and juice)
- 1 tablespoon cinnamon sugar (for garnish)
Cheesecake Filling
- 1 1/2 cups cream cheese
- 1 1/2 cups Greek yogurt
- 1 tablespoon all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
Nuts
- 1 cup shelled pistachios (roughly chopped)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan, then brush the bottom with melted butter to prevent sticking and add flavor.
- Layer Phyllo Sheets: Carefully place 5-6 sheets of phyllo dough into the pan, brushing each sheet generously with melted butter to ensure flakiness and prevent them from drying out or tearing.
- Add Pistachio Layer: Sprinkle a thin, even layer of roughly chopped pistachios over the buttered phyllo sheets to create texture and crunch.
- Alternate Layers: Continue layering the phyllo sheets, brushing each with melted butter, and sprinkling chopped pistachios in between, until all phyllo sheets are used up, ensuring a balanced layering effect.
- Prepare Cheesecake Filling: In a large mixing bowl, combine cream cheese, Greek yogurt, granulated sugar, honey, lemon zest, lemon juice, flour, and the spices (cinnamon, nutmeg, cloves). Mix thoroughly until the filling is smooth and evenly blended.
- Assemble the Cheesecake: Pour the creamy cheesecake filling over the layered phyllo and pistachio base. Use a spatula to smooth the top evenly for a uniform bake.
- Bake the Cheesecake: Place the springform pan in the preheated oven and bake for 45-50 minutes, or until the edges turn golden brown and the center is set but slightly jiggly.
- Cool and Garnish: Remove from the oven and allow the cheesecake to cool completely to room temperature, then drizzle the top with honey and sprinkle cinnamon sugar evenly for an extra touch of sweetness and aroma.
- Serving Suggestions: Serve with a strong Turkish coffee, fresh berries for balance, or crusty flatbread to evoke a Middle Eastern dining experience.
- Storage and Reheating: Store leftovers in the refrigerator for up to 5 days. Reheat slices in a preheated oven at 325°F (163°C) for 5-7 minutes to restore warmth and texture.
Notes
- Handle phyllo dough gently as it is delicate and tears easily; keep sheets covered with a damp cloth when not in use to prevent drying out.
- Ensure each phyllo layer is fully coated with melted butter to achieve the signature flaky texture.
- Monitor baking time closely; a golden crust indicates perfection without overbaking.
- Use fresh, high-quality pistachios for the best flavor and texture.
- Let the cheesecake cool completely before garnishing and slicing for neat cuts and flavor development.
