Baklava Cheesecake Recipe

Ingredients :

  • For the Crust:
    • 1 1/2 cups graham cracker crumbs
    • 1/4 cup granulated sugar
    • 1/2 cup unsalted butter melted
  • For the Baklava Layer:
    • 1 cup mixed nuts (pistachios, walnuts, almonds), finely chopped
    • 1 teaspoon ground cinnamon
    • 1/4 cup unsalted butter melted
    • 8-10 sheets phyllo dough
  • For the cheesecake Filling:
    • 3 packages (8 ounces each) cream cheese, softened
    • 1 cup granulated sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup Greek yogurt or sour cream
  • For the Honey Syrup:
    • 1/2 cup honey
    • 1/2 cup water
    • 1/4 cup granulated sugar
    • 1 cinnamon stick
    • 1 tablespoon lemon juice

Préparations :

  1. Prepare the Crust:
    • Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
    • In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
    • Press the mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let it cool.
  2. Prepare the Baklava Layer:
    • In a bowl, combine the chopped nuts and cinnamon.
    • Brush one sheet of phyllo dough with melted butter and fold it in half. Place it in the springform pan on top of the crust. Repeat with the remaining sheets, layering each with butter and sprinkling some of the nut mixture between layers until all the nuts are used. Finish with a final layer of phyllo brushed with butter.
    • Bake for 10-15 minutes, or until the phyllo is golden and crisp. Let it cool while preparing the cheesecake filling.
  3. Prepare the cheesecake Filling:
    • In a large mixing bowl, beat the cream cheese until smooth. Add the sugar and beat until well combined.
    • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and Greek yogurt or sour cream until smooth.
    • Pour the cheesecake filling over the cooled baklava layer in the springform pan.
  4. Bake the cheesecake:
    • Reduce the oven temperature to 325°F (165°C). Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
    • Bake for 60-70 minutes, or until the center is set and only slightly jiggles when shaken. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
    • Remove the cheesecake from the oven and water bath, and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
  5. Prepare the Honey Syrup:
    • In a small saucepan, combine the honey, water, sugar, cinnamon stick, and lemon juice. Bring to a boil over medium heat, then reduce to a simmer and cook for 10 minutes. Remove the cinnamon stick and let the syrup cool.
  6. Assemble and Serve:
    • Once the cheesecake is fully chilled, drizzle the honey syrup over the top. Garnish with additional chopped nuts if desired.
    • Remove the sides of the springform pan and transfer the cheesecake to a serving plate.


Leave a Reply

Your email address will not be published. Required fields are marked *