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Baklava Cheesecake

A delightful fusion of flaky baklava and creamy New York cheesecake, sure to impress any dessert lover.
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Prep Time 30 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Middle Eastern
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Phyllo Crust
  • 10 sheets 10 sheets phyllo pastry, thawed
  • 2 tablespoons 2 tablespoons melted butter
For the Cheesecake Filling
  • 2 sticks 2 sticks (about 1 cup) unsalted butter, melted
  • 1 cup 1 cup roasted walnuts
  • 1 cup 1 cup roasted almonds
  • 1 teaspoon 1 teaspoon ground cinnamon
  • 1/4 teaspoon 1/4 teaspoon salt
  • 500 grams 500 grams (two 8-ounce packages) cream cheese, room temperature
  • 1 cup 1 cup granulated sugar
  • 1 pinch pinch of salt
  • 2 teaspoons 2 teaspoons vanilla extract
  • 1 tablespoon 1 tablespoon lemon zest
  • 1 tablespoon 1 tablespoon lemon juice
  • 1 tablespoon 1 tablespoon corn starch
  • 3 large 3 large eggs, room temperature
  • 250 grams 250 grams strained Greek yogurt (or sour cream)
For the Honey Topping
  • 1 cup 1 cup honey
  • 1 tablespoon 1 tablespoon lemon juice
  • 1 small splash a small splash of rosewater (optional)
  • 1 cup 1 cup shelled pistachios, coarsely chopped

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a springform pan with parchment paper.
  2. Lay your first phyllo sheet flat and brush it generously with melted butter. Layer a second sheet on top and repeat the process until all 10 sheets are stacked.
  3. Trim any messy edges and press the whole stack into the base of the pan. Bake for 12 minutes until lightly golden.
Cheesecake Filling
  1. In a large bowl, combine cream cheese, sugar, pinch of salt, vanilla extract, lemon zest, lemon juice, and corn starch. Beat on medium speed until smooth.
  2. Add eggs one at a time, mixing gently after each addition, then fold in strained Greek yogurt.
Baklava Nut Layer
  1. Combine roasted walnuts, roasted almonds, cinnamon, and salt in a food processor. Pulse until coarse and crumbly.
  2. Stir in the melted butter until crumbs are coated and spread evenly across the cooled phyllo crust.
Bake the Cheesecake
  1. Pour the cheesecake filling over the nut layer, spreading it with a spatula. Bake for 45 minutes until the top is set with a slight jiggle.
  2. Turn off the oven and let the cheesecake rest inside for 50 minutes.
Finishing Touches
  1. Whisk together honey, lemon juice, and rosewater. Pour over the cheesecake.
  2. Sprinkle chopped pistachios on top, then let cool completely before slicing.

Notes

Ensure all dairy ingredients are at room temperature. Let the cheesecake cool gradually in the oven to prevent cracks. Store leftovers covered in the fridge for up to four days.