Baked Baklava Cheesecake Recipe
Hey there! Today, I’m thrilled to share with you something truly close to my heart, it’s the ultimate dessert combo; a baklava and cheesecake mash-up! Now, if your taste buds are anything like mine and go wild for sweets, this baked baklava cheesecake recipe is bound to steal your heart. Just picture it, the crunch and nutty flavors of baklava paired with the smooth, creamy richness of a classic baked cheesecake. Tempting, isn’t it?
You know how every family has that one legendary recipe, Well in my cozy Toronto kitchen, there’s one creation that never fails to spark conversation, it’s my signature Baked Baklava Cheesecake. It’s far more than just a dessert; it’s the highlight of every party, the star of every feast!
This legendary recipe has become synonymous with laughter, with togetherness, and the sweet anticipation that builds as it bakes to golden perfection in the oven. Imagine the scent that fills the house with warm honey, and the earthy hint of cinnamon, mingled with the rich, comforting aroma of creamy cheesecake. It’s the kind of smell that has neighbors peeking over the fence, hoping for an invitation.
The Best Baklava Cheesecake
Each layer of this baked baklava cheesecake tells a story of heritage, and of the fusion that characterizes the spirit of Toronto. The base, with its crunchy buttery layers of phyllo, pays homage to the classic Greek and Turkish dessert, a recipe I’ve tweaked to perfection, while the cheesecake is a creamy nod to the New York-style icon with a twist that hints at my own Ecuadorian flair. Together, they create a collage of textures and flavors that resonate with every forkful.
This dessert has danced on the tongues of my Ecuadorian and Portuguese family and friends from all corners of the globe. It has been the finale to our Thanksgiving feasts, the celebratory treat at birthdays, and even the comfort food on those quiet nights where dessert becomes dinner. It’s a recipe that I’ve been asked for more times than I can count, and each time I share it, I know I’m sharing a piece of my home.
And now, I’m sharing it with you. Whether you’re in Canada or United States, Ecuador, or Europe, this Baked Baklava Cheesecake recipe is my gift to your kitchen. Stay tuned for the recipe details, tips on getting that perfect creamy filling, and how to achieve the most satisfying crunch. Trust me, you’ll want to savor every step of the journey just as much as the destination.
So grab your apron, preheat your oven, and let’s bring the world into our homes, one slice of baklava cheesecake at a time. Here’s to sweet traditions, new and old, and to a dessert that just might become your family’s next legendary recipe.
Why You Will Love This Baked Baklava Cheesecake Recipe
Prepare to be enchanted by this recipe! It’s an irresistible symphony of flavors that’s surprisingly straightforward to make, and this Baked Baklava Cheesecake is a delightful twist on dessert norms you’ll absolutely adore.
- Seamless Fusion, Pure Joy: Just like an unexpected pairing that hits it off, this recipe merges the best of two worlds. Imagine creamy, tangy cheesecake and the honeyed crunch of baklava. It’s a cross-cultural rendezvous on a plate — easy to master and destined to be the new showstopper in your dessert repertoire. 🍰🎉
- Layers of Decadent Flavors: With every forkful, you journey through the creamy richness of the cheesecake and the nutty, buttery layers of phyllo, all brought together by the sweet embrace of honey. It’s not just dessert; it’s a layered love affair for the palate.
- Personalize It Your Way: Want to get creative? Whether it’s mixing in a dash of rosewater or a sprinkle of cardamom, you can make this baked baklava cheesecake uniquely yours. Experiment and own your kitchen stage. 🌟
- A Nod to Tradition: This cheesecake is more than a recipe; it’s a celebration of heritage. With its roots in the Middle East and its creamy cheesecake heart modeled after New York’s finest, it’s like taking a sumptuous bite out of history.
- The Ultimate Crowd-Pleaser: Imagine the oohs and aahs as this dessert masterpiece takes center stage at your next gathering. It’s not just a dessert; it’s a conversation starter, a uniter, a delightful indulgence that’s bound to make any occasion a memorable one. Get ready for applause and encore requests! 👏🍴
Ingredients For Baked Baklava Cheesecake
- Phyllo Dough: I use phyllo dough sheets for the crust along with a base made of a combination of walnuts and pistachio. If you prefer you can just make the base and skip the filo dough.
- Cream cheese: You can use any type of cream cheese such as full-fat, low-fat, or dairy free. You can also substitute the cream cheese with ricotta or mascarpone.
- Butter: If you don’t have butter salted or unsalted, you can use vegetable oil, canola oil, corn oil, or melted margarine or shortening.
- Eggs: If you don’t have eggs, you can substitute them with sour cream, for every egg, replace with one and a half tablespoons of sour cream.
- Walnuts & Pistachios: If you don’t have walnuts or pistachios, you can use any type of chopped nuts, such as almonds, pecans, or hazelnuts.
- Honey: If you don’t have honey, you can use any type of sweet syrup, such as maple syrup, agave, or corn syrup to prepare the topping mixture. You can substitute the honey with granulated sugar, for the filling replace the honey with 1 1/2 cups of sugar, and for the topping replace the honey with 1 cup of sugar and add I cup of water.
Tips To Make The Best Baklava Cheesecake
Creating the perfect Baked Baklava Cheesecake is an art, but with a few insider tips, you can achieve that harmonious balance of flaky, nutty, and creamy bliss every time. Here’s how to elevate your baklava cheesecake from good to great:
- Phyllo Dough Prep: Gently thaw your phyllo dough in the fridge the night before you plan to make the cheesecake. This ensures it’s pliable but not too delicate to handle. If it’s even slightly frozen, it may crumble when you try to work with it.
- Keeping Phyllo Moist: Cover your sheets of phyllo with a piece of plastic wrap or a lightly dampened cloth as you layer them. This prevents them from drying out and breaking, making for a flawless phyllo base.
- Cream Cheese Consistency: For the creamiest filling, ensure your cream cheese is at room temperature. This helps it blend seamlessly without lumps, creating that velvety cheesecake texture.
- Smooth Cheesecake Filling: Thoroughly mix your cheesecake filling to avoid any unevenness. This attention to detail will be evident in the silkiness of each bite.
- Customized Baking: If you prefer a more set cheesecake, feel free to extend the baking time by a few minutes. Keep an eye on it and trust your instincts to achieve your preferred consistency.
- Effortless Slicing: For the cleanest slices, dip your knife in hot water and wipe it dry before each cut. This little trick will help you slice through the layers like butter, presenting a beautiful dessert every time.
- Nutty Toppings: Get creative with your toppings. Different nuts or a sprinkle of warm spices like allspice or cardamom can add an exciting twist to your nut mixture.
- Pan Alternatives: Don’t have a springform pan? No problem. Use a standard cake pan or pie dish, lined with parchment paper for easy removal.
- The Right Serving: This cheesecake shines when served at room temperature. If refrigerated, take it out in advance and let it warm slightly to let the flavors fully bloom.
How To Make Baklava Cheesecake?
- Prepare the crust: Line the bottom of a 9-inch springform pan with parchment paper, then brush with melted butter. Set it aside.
- Keep your phyllo sheets covered while buttering the sheets. Remove one sheet and brush 3/4 of the sheet with butter, then fold the unbuttered end over to the other end of the phyllo sheet connecting both ends together making half a sheet. Brush the top with butter and fold again, you will end up with one-third of the size of the original sheet. Brush with butter and place it into the springform pan as shown in the picture.
- Repeat by overlapping the pieces until the pan is covered with phyllo dough then place into the refrigerator for 10 minutes.
- Grind the walnuts and pistachio using a food processor until coarse crumbs, about 3-4 pulses. Transfer the nuts into a bowl and add the cinnamon, salt, and butter and stir to combine using a spatula.
- Place this mixture evenly on top of the phyllo in the cake pan and press firmly to compact. Place back into the refrigerator to set.
- Prepare the cheesecake filling: Preheat the oven to 330°F (165°C) and set the oven rack to the middle position.
- Beat the cheesecake in a bowl using a hand mixer or stand mixer with the paddle attachment until fluffy.
- Add the honey and beat for a few seconds, then add the eggs one at a time, and beat until the mixture is well combined.
- Add the lemon juice and vanilla and mix for 30 seconds.
- Pour the cheesecake filling over the nut crust, then bake in the preheated oven for 50-60 minutes or until lightly golden brown on the top.
- Remove the cake from the oven and allow it to cool in the pan for one hour, then refrigerate it for at least 6 hours to allow the filling to set.
- Topping: Add the water, honey, lemon juice, and rind into a small pot and bring to a boil on medium-high heat, then reduce the heat and simmer for 10 minutes. Add the walnuts and continue to simmer for 20-25 minutes or until the mixture is thick. Set aside to cool, for about 30 minutes.
- Remove the lemon rind, then use a ladle to pour the mixture over the top of the cheesecake.
- Enjoy your delicious homemade baklava cheesecake.
Can I make the Baked Baklava Cheesecake ahead of time?
Yes, you can make this cheesecake ahead of time. It’s actually recommended to make it at least a day in advance, as this allows the flavors to meld together and intensify. Just prepare the cheesecake, let it cool, and store it in the refrigerator. For the best texture and flavor, add the baklava topping on the day you plan to serve it to maintain its crispness.
How do I store leftovers, and how long will they last in the fridge?
Leftover Baked Baklava Cheesecake should be stored in an airtight container in the refrigerator. Properly stored, it can last up to 5 days. For optimal taste, let it sit at room temperature for about 20 minutes before serving again, as the flavors are more pronounced when it’s not too cold.
How do I prevent cracks in my cheesecake?
To prevent cracks, make sure all your ingredients are at room temperature before you start, and avoid overmixing once you add the eggs. Also, bake the cheesecake in a water bath to ensure even heat distribution.
My phyllo pastry tears easily, how can I prevent this?
Phyllo pastry is very delicate and can dry out quickly, which causes it to tear. To prevent this, keep the sheets you’re not currently using covered with a slightly damp cloth or paper towel. Also, make sure to fully thaw the phyllo dough in the refrigerator if it was previously frozen.
Is there a substitute for honey in the recipe?
Honey is a signature ingredient in baklava, but if necessary, you could substitute it with a simple syrup flavored with vanilla or lemon, or even maple syrup for a different taste profile.
If You Love This Recipe Then These Are Must-Tries 🙌
- Classic Turkish Baklava
- Maple Pecan Sticky Buns
- Sicilian Cassata Cake
- Classic Angel Food Cake
- New York Cheesecake
Baked Baklava Cheesecake Recipe
Ingredients
CRUST
- 12 phyllo pastry sheets trimmed to 13X9 inches
- 1/2 cup unsalted butter melted
BASE
- 1/4 cup butter melted (60 grams)
- 3 cups walnuts raw and chopped (400 grams)
- 1 cup pistachio raw and chopped (125 grams)
- 1 teaspoon cinnamon powder 3 grams
- 1/4 teaspoon salt 1.5 grams
FILLING
- 3 packs cream cheese (750 grams), softened
- 3 large eggs 150 grams
- 3/4 cup honey 225 grams
- 1 teaspoon vanilla 5 grams
- 1 teaspoon lemon juice 5 grams
TOPPING
- 1/2 cup water 120 grams
- 1 1/4 cups honey 380 grams
- 3/4 cup walnuts raw and chopped (100 grams)
- 1/4 cup pistachio raw and chopped (25 grams)
- lemon rind from one lemon 12 grams
- 2 teaspoon lemon juice 10 grams
Instructions
- Prepare the crust: Line the bottom of a 9-inch springform pan with parchment paper, then brush with melted butter. Set it aside.
- Keep your phyllo sheets covered while buttering the sheets. Remove one sheet and brush 3/4 of the sheet with butter, then fold the unbuttered end over to the other end of the phyllo sheet connecting both ends together making half a sheet. Brush the top with butter and fold again, you will end up with one-third of the size of the original sheet. Brush with butter and place it into the springform pan as shown in the picture.
- Repeat by overlapping the pieces until the pan is covered with phyllo dough then place into the refrigerator for 10 minutes.
- Grind the walnuts and pistachio using a food processor until coarse crumbs, about 3-4 pulses. Transfer the nuts into a bowl and add the cinnamon, salt, and butter and stir to combine using a spatula.
- Place this mixture evenly on top of the phyllo in the cake pan and press firmly to compact. Place back into the refrigerator to set.
- Prepare the cheesecake filling: Preheat the oven to 330°F (165°C) and set the oven rack to the middle position.
- Beat the cheesecake in a bowl using a hand mixer or stand mixer with the paddle attachment until fluffy.
- Add the honey and beat for a few seconds, then add the eggs one at a time, and beat until the mixture is well combined.
- Add the lemon juice and vanilla and mix for 30 seconds.
- Pour the cheesecake filling over the nut crust, then bake in the preheated oven for 50-60 minutes or until lightly golden brown on the top.
- Remove the cake from the oven and allow it to cool in the pan for one hour, then refrigerate it for at least 6 hours to allow the filling to set.
- Topping: Add the water, honey, lemon juice, and rind into a small pot and bring to a boil on medium-high heat, then reduce the heat and simmer for 10 minutes. Add the walnuts and continue to simmer for 20-25 minutes or until the mixture is thick. Set aside to cool, for about 30 minutes.
- Remove the lemon rind, then use a ladle to pour the mixture over the top of the cheesecake.
- Enjoy your delicious homemade baklava cheesecake.
Thx, delicous recipe!!