Baklava Cheesecake
A decadent dessert fusion that is fun and easy, this dessert combines popular flaky baklava dough with a creamy cheesecake filling and a pistachio crust.
Ingredients
- 1 package Phyllo dough
- ½ cup Butter or ghee melted
- Crushed pistachios for garnish
- Rose petals for garnish (optional)
- ½ cup Simple syrup (atir) or amount based on preference
Pistachio Crust
- 1½ cups Crushed pistachios
- 1 tbsp Ghee or butter
- 1 tbsp Sugar
Cheesecake Filling
- 2 blocks Cream cheese or 500g (used Philadelphia)
- 1 cup Sugar
- 4 Eggs
- 1 cup Whipping cream
- 1 tsp Vanilla sugar or 1 tbsp vanilla extract
- 3 tbsp Flour
Simple Syrup (Atir)
- 1 cup Sugar
- ½ cup Water
- 1 tsp Lemon juice
- 1 tsp Orange blossom water
Instructions
Simple Syrup (Atir)
- Combine sugar and water in a pot and bring to a boil.
- Add lemon juice and orange blossom water, then reduce the heat and simmer for 3minutes. Let it cool completely.
Phyllo Base
- Layer 8–10 sheets of phyllo dough in a round baking dish, brushing each layer with melted ghee or butter.
- Trim the edges and use the cut pieces to create a base layer.
- Bake the phyllo base at 350°F for 10 minutes until lightly golden. Let cool a few minutes.
Cheesecake Filling
- In a mixing bowl, whisk cream cheese and sugar until smooth.
- Add eggs, vanilla, flour, and whipping cream, mixing until fully incorporated. Set aside.
Pistachio Crust
- Combine crushed pistachios, ghee, and sugar in a bowl.
- Press the mixture onto the baked phyllo base.
Assemble, Bake, Cool, and Serve
- Pour the cheesecake filling over the pistachio crust.
- Crinkle 1–2 sheets of phyllo, brush with ghee, and place on top. Bake at 350°F for about 50 minutes or until the top is golden brown
- Drizzle the warm cheesecake with cooled simple syrup and sprinkle with crushed pistachios.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 8 hours (or overnight) before serving.
Video
Notes
Work Quickly with Phyllo Dough: Phyllo dries out fast, so keep unused sheets covered with a damp kitchen towel while layering. This ensures they stay pliable and don’t crack.
Use Room Temperature Ingredients: For the cheesecake filling, make sure your cream cheese and eggs are at room temperature. This helps achieve a smooth, lump-free batter.
Don’t Skip Pre-Baking the Phyllo Base: Baking the base before adding the filling keeps the bottom layers crisp and prevents them from becoming soggy.
Let It Chill Overnight: While it’s tempting to dive in right away, refrigerating the cheesecake overnight allows the flavors to develop and the texture to set perfectly.
Use a Springform Pan for Easy Removal: A springform pan makes it much easier to remove the cheesecake without damaging the delicate layers.
Slice with a Hot Knife: Run a knife under hot water, wipe it dry, and use it to slice clean, precise pieces. Repeat as needed to keep the edges neat.