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Baklava Cheesecake Recipe

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★★★★★

4.7 from 129 reviews

Baklava Cheesecake is a decadent fusion dessert that combines the flaky, buttery layers of traditional baklava with a rich, creamy cheesecake filling infused with citrus and rose flavors. This elegant treat features a crisp phyllo crust layered with spiced nuts and a luscious cream cheese batter, topped off with a fragrant sugar syrup and garnished with chopped nuts and dried rose petals. Perfect for special occasions or a luxurious dessert experience.

Ingredients

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Phyllo Base

  • 9 sheets Phyllo dough
  • ½ cup Melted butter

Nut Mixture

  • ½ cup Pistachios
  • ½ cup Walnuts
  • ¼ cup Powdered sugar
  • 2 tbsp Melted butter

Cheesecake Filling

  • 24 oz Cream cheese (softened)
  • 1 cup Sour cream
  • 1 cup Granulated sugar
  • 1 tbsp Lemon zest
  • 1 tbsp Orange zest
  • 4 large Eggs
  • 1 tsp Vanilla extract
  • 1 tsp Rose extract

Sugar Syrup

  • ½ cup Granulated sugar
  • ¼ cup Water
  • 1 tbsp Lemon juice
  • ¼ cup Rose water (or 1/4 tsp rose extract)

Garnish

  • 2 tbsp Pistachios and walnuts (finely chopped)
  • Dried rose petals

Instructions

  1. Prepare the pan: Preheat your oven to 350°F (175°C). Brush a 9-inch springform pan with melted butter to prevent sticking.
  2. Prepare the baklava base: Layer the phyllo sheets in the prepared pan, brushing each sheet generously with melted butter. Allow the edges to hang over the sides, then fold them inward to form a crust. Brush the top layer with more butter and bake for 10-12 minutes until golden and crisp. Let it cool slightly.
  3. Prepare the nut mixture: Toast pistachios and walnuts on a baking sheet for about 10 minutes until fragrant. Crush them in a food processor to a coarse breadcrumb texture. Mix with powdered sugar and melted butter, then spread this mixture evenly over the baked phyllo base.
  4. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, sour cream, granulated sugar, lemon zest, and orange zest until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla and rose extracts. Pour the batter over the nut mixture and spread evenly.
  5. Bake the cheesecake: Reduce the oven temperature to 325°F (163°C). Bake for 50-60 minutes until the center is set and edges are lightly golden. Remove and cool completely at room temperature.
  6. Prepare the sugar syrup: Combine sugar, water, rose water, and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring until dissolved. Simmer for 5 minutes, then cool slightly.
  7. Assemble and decorate: Drizzle the cooled sugar syrup evenly over the baked cheesecake, allowing it to soak into the layers. Sprinkle finely chopped pistachios, walnuts, and dried rose petals on top.
  8. Chill and serve: Refrigerate the cheesecake for at least 4 hours or overnight to set fully. Remove from the springform pan, slice, and serve chilled for the best flavor and texture.

Notes

  • Ensure phyllo dough is thawed completely and kept covered with a damp towel while working to prevent drying out.
  • Adjust the sweetness of the sugar syrup to taste; you can add more lemon juice for extra tang.
  • Use fresh nuts and toast them carefully to enhance their flavor without burning.
  • The rose extract is optional but adds an authentic floral note complementing the citrus zest.
  • For best results, chill the cheesecake overnight to allow flavors to meld and syrup to fully absorb.

Keywords: Baklava Cheesecake, Phyllo Dough Cheesecake, Middle Eastern Dessert, Pistachio Cheesecake, Rose Water Dessert

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