Baklava Cheesecake – The Huge Man’s World ®

This delicate baklava cheesecake is a feast for the eyes as a lot as it’s on your tastebuds! With candy and nutty flavors and a wealthy and creamy filling, it’s a formidable dessert with a Center Jap twist.

What do you get when the perfect Center Jap dessert, baklava, and basic cheesecake get collectively? Baklava cheesecake!

This extremely wealthy, nutty, candy, and floral dessert is not like another cheesecake you’ve had. It captures the essence of conventional baklava in each chunk, with layers of crushed nuts and a light-weight and ethereal phyllo crust. Wearing a candy and nutty honey syrup, that is one dessert that can ‘wow’ your whole company!

Why you’ll love this baklava cheesecake recipe

• Decadent dessert with Center Jap affect. Each layer and chunk on this baklava cheesecake tastes so just like actual baklava. It’s made with a crisp phyllo crust, layers of crushed nuts beneath the cream cheese filling, and topped with honey-rose water syrup.
• A skinny and crisp phyllo crust. What actually units this cheesecake aside from a extra conventional cherry cheesecake or strawberry cheesecake is the crust. Layers of phyllo dough are layered on the underside and up the perimeters of the springform pan. When baked, it turns into very mild and crisp, similar to what you’ll discover in a bit of baklava.
• Candy, creamy, and nutty. There’s an exquisite stability of flavors and textures right here. The filling is wealthy and creamy, crushed nuts add an attention-grabbing smooth crunch, the phyllo crust is mild and crisp, and the honey syrup is floral, vivid, and candy.

Substances wanted

The substances on this cheesecake, whereas completely different from a extra basic New York cheesecake, are nonetheless straightforward to search out. That is what you want:

Crust: 

• Phyllo dough. This mild, flaky, and ethereal laminated dough offers baklava its crisp bites. Right here, it’s layered on the underside and up the perimeters of the cheesecake to present it the identical flaky texture that’s identified to conventional baklava.
• Butter. Melted butter is brushed over the phyllo to present it a golden hue and forestall it from burning.
• Nuts. Walnuts, pistachios, and almonds are crushed and used as a nutty crust on prime of the layer of phyllo.

Cheesecake: 

• Cream cheese. Use full-fat cream cheese that’s been softened to room temperature.
• Honey. Honey is a vital a part of baklava recipes. Right here, it sweetens the cheesecake filling and provides a delicate floral taste.
• Eggs. Eggs give the filling a silky clean consistency whereas binding all the substances collectively.
• Vanilla extract. For taste.
• Lemon juice. For brightness and stability.

Topping: 

• Honey. Used as the bottom of the syrup.
• Water. For the syrup.
• Rose water. This provides a light-weight, floral taste to the honey syrup.
• Nuts. Walnuts and pistachios are stirred into the syrup after it cools.
• Lemon juice and zest. For brightness. Orange juice and zest work, too.

Methods to make baklava cheesecake

Whereas this cake is barely completely different from the common cheesecake, it nonetheless comes collectively in a handful of straightforward steps. Right here’s the way it’s executed:

1. Butter the pastry. Brush a sheet of phyllo pastry with melted butter, then fold it in half. Place it within the springform pan. Repeat this step till the underside and sides of the pan are fully coated.

2. Make the nut combination. Mix the walnuts, pistachios, and almonds in a big bowl. Stir within the butter till you will have a rough combination, then press it on the phyllo pastry.

3. Make the filling. Beat the cream cheese in a big bowl with the honey till it’s fluffy. Beat within the eggs one by one, then add the vanilla and lemon juice. Pour the cheesecake filling into the pan over the crust.

4. Bake. Bake the cheesecake till the sides are set and the center is barely jiggy. Place it within the fridge till it’s set.

5. Make the syrup. Add the honey, water, rose water, and half of the lemon zest/juice to a saucepan. Carry it to a boil, then scale back the warmth. Let the combination simmer for quarter-hour earlier than stirring within the remaining lemon zest/juice. Set it apart to chill earlier than stirring within the walnuts and pistachios.

6. Assemble and serve. 2 hours earlier than serving, pour the syrup-nut topping excessive of the cheesecake. Place it again within the fridge to relax and set, then slice and serve!

Tricks to make the perfect recipe

• To forestall the phyllo from drying out, lay a moist kitchen towel on prime of the dough once you’re layering the sheets into the cake pan.
• For those who don’t need to make this with the phyllo crust, use a daily graham cracker crust as a substitute. The crusts from my peach cheesecake and coconut cheesecake will work effectively right here.
• You’ll know the cheesecake is completed baking when the phyllo is golden brown and crisp, the sides of the filling are set, and the center nonetheless jiggles barely.
• Let it chill. After baking, place the cheesecake within the fridge for at least 4 hours. Or, for the perfect outcomes, depart it in a single day. This can give the filling time to fully set so each chunk is velvety clean.
• For extra garnish, prime the cheesecake with further crushed pistachios, lemon or orange zest, and/or edible rose petals.

Storage directions

To retailer: As soon as the cheesecake is assembled and set, preserve it coated and within the fridge for as much as 5 days.

To freeze: Retailer the entire cake or particular person slices in hermetic containers, then freeze for as much as 2 months.

Extra cheesecake recipes to strive

Regularly requested questions