Description
Baklava Cheesecake combines the rich, creamy texture of cheesecake with the nutty, crispy layers of baklava pastry, all topped with a fragrant honey syrup infused with lemon and rose water. A decadent dessert perfect for special occasions.
Ingredients
Scale
- Crispy Baklava Pastry:
- 1 pack filo/phyllo pastry (250g or 10 sheets)
- 50 g (¼ cup) unsalted butter, melted but not hot
- 140 g (1¼ cups) walnuts, roasted and pulsed
- Cream Cheese Filling:
- 450 g (2 cups) cream cheese, at room temperature
- 100 g (½ cup) granulated sugar
- 15 g (2 tablespoons) all-purpose flour, sieved
- 3 eggs, at room temperature
- 75 g (⅓ cup) heavy cream, at room temperature
- Baklava Honey Syrup:
- 120 g (½ cup) water
- 70 g (⅓ cup) granulated sugar
- 50 g (¼ cup) honey
- ½ lemon juice
- ½ lemon zest, in 2-3 pieces
- 1 medium cinnamon stick
- 1 tablespoon pure rose water
- Optional garnish:
- 1 tablespoon dried rose petals
- 2 tablespoons pistachio nuts
Instructions
- Preheat oven to 350°F (175°C). Grease a springform pan.
- Layer 3-4 sheets of filo pastry in the pan, brushing each sheet with melted butter. Sprinkle half of the pulsed walnuts evenly over the layers. Repeat with remaining filo and walnuts to form a baklava base.
- In a bowl, beat cream cheese and sugar until smooth. Add flour and mix well. Beat in eggs one at a time, then fold in heavy cream until creamy.
- Pour the cream cheese mixture over the prepared baklava base and smooth the top.
- Bake for 40-45 minutes until the cheesecake is set and lightly golden.
- Meanwhile, prepare the baklava syrup: in a small saucepan, combine water, sugar, honey, lemon juice, lemon zest, and cinnamon stick. Bring to a boil, then simmer for 5-7 minutes. Remove from heat and stir in rose water. Discard lemon zest and cinnamon stick.
- Once cheesecake is baked, allow it to cool for 10 minutes, then pour warm syrup evenly over the top. Let it soak for at least 1 hour before serving.
- Garnish with dried rose petals and chopped pistachio nuts before serving.
Notes
- Use room temperature ingredients for a smooth, creamy cheesecake.
- Handle filo pastry gently to prevent tearing.
- The honey syrup can be prepared ahead of time and stored at room temperature.
- Allow cheesecake to cool and absorb syrup fully for the best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 120mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg
Keywords: Baklava Cheesecake, nutty cheesecake, Middle Eastern dessert, honey syrup cheesecake, rose water dessert, pistachio cheesecake