Baklava Cheesecake
Inside layers of crispy phyllo dough sheets is a creamy baklava cheesecake made with cream cheese and mascarpone then topped with crushed pistachio and a drizzle of honey syrup.
Equipment
- 1 8–inch (20–cm) springform pan
Ingredients
Honey Syrup
- 1 cup granulated sugar
- 1½ cups water
- 1 ½ cups honey
Phyllo Crust
- ⅓ cup butter melted, divided
- 15 phyllo dough sheets
- ½ cup powdered sugar
- 3 cups raw pistachios toasted
- pinch salt
Cheesecake
- 16 oz cream cheese
- 1 cup mascarpone cheese or Greek yogurt
- ¼ cup heavy cream
- ¼ cup honey
- 3 large eggs room temperature
- 2 tsp vanilla extract
- pinch salt
Garnish
- ⅔ cup pistachios ground
- Handful of rose petals
Instructions
Phyllo Crust
- Preheat the oven to 350°F (180°C).
- Prepare an 8–inch (20–cm) cheesecake pan by brushing the inside with melted butter. Place two phyllo dough sheets into the bottom of the pan, so that both edges of the sheet are slightly hanging off the edge of the pan.
- Next, brush the sheets with melted butter. Add two more sheets on the opposite side while both edges are also dangling on the side of the pan. Repeat this process, layering the sheets one on top of the other, until ten sheets have been added.
- In a bowl, mix three-quarters of the remaining butter with the powdered sugar, pistachios and salt, then spread evenly on top of the layered phyllo sheets. Using your fingers, press down gently but firmly. Add five more phyllo sheets while brushing them with the remaining butter in between and then set aside.
Cheesecake Filling
- To make the cheesecake filling, in a stand mixer bowl add the cream cheese and mascarpone (or Greek yogurt if you are choosing to use it). Using the whisk attachment, whisk the cheese until creamy. Next, add the heavy cream and whisk for another 2 to 3 minutes. Then add the honey and whisk for an additional 2 minutes. Lastly add the eggs, vanilla and salt and whisk until fully combined.
- Pour the cheesecake batter on top of the nut mixture and bake for 1 hour to 1 hour and 10 minutes or until the cheesecake is fully cooked. The center should still be a bit wobbly but not liquid. The internal temperature should be 165°F (75°C).
- Let it cool completely in the oven after turning the oven off and opening the oven door. Let it gradually cool down so the cheesecake doesn’t crack in the middle then place it in the fridge for at least 2 hours to chill. Take the cheesecake out just before serving and garnish with pistachios and rose petals. Slice and enjoy.
Notes
Note
You can use ½ cup (100 g) granulated sugar or powdered sugar instead of honey in the cheesecake recipe.
You can use ½ cup (100 g) granulated sugar or powdered sugar instead of honey in the cheesecake recipe.