Baklava Cheesecake
A delightful fusion of creamy cheesecake and the classic baklava dessert, this pie features a baklava-style phyllo crust filled with a vanilla and lemon-flavored cheesecake, topped off with a sweet honey syrup.
Recipe Details
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 40 minutes
- Servings: 12
Full Ingredient List
- 20 phyllo sheets (227g)
- 226g ghee or melted butter
- 1 cup pistachios, finely chopped or ground
- 1 cup pecans, finely chopped or ground
- 1/4 cup sugar (brown or granulated)
- 1 teaspoon ground cinnamon
- 452g cream cheese (two bricks)
- 1 cup granulated sugar (200g)
- 1/2 teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
- 1/2 cup sour cream or labneh (120g)
- 2 teaspoons freshly squeezed lemon juice and zest of one lemon
- 2 large eggs at room temperature
- 1/2 cup sugar (for syrup, 100g)
- 1/4 cup water (60g)
- 1/4 cup honey (85g)
- a few drops of fresh lemon juice (optional)
Baklava Crust
Tools and Equipment
-
springform pan (9 or 10 inches)
(Buy)
-
parchment paper
(Buy)
-
brush for ghee
(Buy)
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 20 |
phyllo sheets |
thawed if frozen |
|
| 226g |
ghee or melted butter |
|
clarified butter, regular butter |
| 1 cup |
pistachios, finely chopped or ground |
toasted if raw |
|
| 1 cup |
pecans, finely chopped or ground |
toasted if raw |
walnuts |
| 1/4 cup |
sugar |
brown or granulated |
|
| 1 teaspoon |
ground cinnamon |
|
|
Instructions
-
Step 1:
Thaw the phyllo sheets in the refrigerator if they are frozen. (Tips: Work quickly with phyllo to prevent drying.)
-
Step 2:
Preheat the oven to 325°F (165°C). Brush the bottom and sides of the springform pan with melted ghee or butter. (Tips: Use parchment paper on the bottom for easier removal.)
-
Step 3:
Layer the first 10 sheets of phyllo in the pan, each brushed with ghee, arranging them in a circular fashion to cover the entire bottom and sides. (Tips: Overlap the sheets slightly for even coverage.)
-
Step 4:
Mix the chopped nuts, 1/4 cup sugar, and cinnamon in a bowl. (Tips: Ensure the nuts are finely chopped for an even layer.)
-
Step 5:
Spread half of the nut mixture over the phyllo in the pan. Continue layering with 5 more phyllo sheets, brushed with ghee, and then the remaining nut mixture. (Tips: Layer the final 5 sheets of phyllo on top, brushing each with ghee.)
Cheesecake Filling
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 452g |
cream cheese |
at room temperature |
|
| 1 cup |
granulated sugar |
fine |
|
| 1/2 teaspoon |
fine sea salt |
|
|
| 2 teaspoons |
pure vanilla extract |
|
|
| 1/2 cup (120g) |
sour cream or labneh |
at room temperature |
|
| 2 teaspoons |
freshly squeezed lemon juice |
plus zest of one lemon |
|
| 2 |
large eggs |
at room temperature |
|
Instructions
-
Step 1:
Beat the cream cheese with sugar, vanilla, and salt until smooth. (Tips: Ensure all ingredients are at room temperature to avoid lumps.)
-
Step 2:
Add sour cream, lemon juice, and zest, and beat until combined. (Tips: Scrape down the sides of the bowl for even mixing.)
-
Step 3:
Beat in eggs one at a time until just incorporated. Do not overmix. (Tips: Pour the batter through a sieve to remove any lumps.)
Honey Syrup
Tools and Equipment
Ingredients
| Quantity |
Name |
Preparation Notes |
Substitutions |
| 1/2 cup (100g) |
sugar |
|
|
| 1/4 cup (60g) |
water |
|
|
| 1/4 cup (85g) |
honey |
|
|
| a few drops |
fresh lemon juice |
optional |
|
Instructions
-
Step 1:
Combine sugar, water, and honey in a pot over medium-low heat. (Tips: Stir occasionally to ensure the sugar dissolves.)
-
Step 2:
Cook the syrup for 5-7 minutes until slightly thickened. (Tips: Syrup should be pourable but not too thick. Remove from heat and add lemon juice if using.)
Additional Information
Notes: Store cheesecake in the refrigerator and serve chilled. Garnish with additional nuts if desired.
