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Baklava Cheesecake Recipe

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3.9 from 68 reviews

This Baklava Cheesecake is a decadent fusion dessert combining the rich, creamy texture of classic cheesecake with the flaky, nutty layers of traditional baklava. Featuring roasted walnuts and a fragrant rosewater-infused syrup poured over buttery filo pastry layers, this dessert is baked to golden perfection and chilled to set. Perfect for special occasions or any time you crave a sophisticated sweet treat with Middle Eastern flair.

Ingredients

Baklava Cheesecake Layers

  • 1 pack Filo pastry (250g or 10 sheets)
  • 50 g Unsalted butter (melted but not hot)
  • 140 g Walnut (roasted whole walnuts, then pulse blended)
  • 450 g Cream cheese (full-fat Philadelphia, at room temperature)
  • 100 g Granulated sugar
  • 15 g All purpose flour (sieved)
  • 3 Eggs (room temperature)
  • 75 g Heavy cream (minimum 36% fat, room temperature)

Syrup

  • 120 g Water
  • 70 g Granulated sugar
  • 50 g Honey
  • ½ Lemon juice (juice of half a lemon)
  • ½ Lemon zest (peel of half a lemon, peeled in 2-3 pieces)
  • 1 Cinnamon stick (medium size)
  • 1 tablespoon Rose water (100% natural pure rosewater)

Garnish

  • 1 tablespoon Dried rose petals (optional)
  • 2 tablespoon Pistachio nuts (chopped)

Instructions

  1. Preheat Oven: Preheat your oven to 200°C (392°F) without a fan to prepare for roasting the walnuts.
  2. Roast Walnuts: Spread walnuts on an oven tray and roast for 5-10 minutes until fragrant but not burned, then remove and let cool.
  3. Adjust Oven Temperature: Lower the oven temperature to 180°C (356°F) without a fan for baking the cheesecake later.
  4. Chop Walnuts: Pulse the roasted walnuts in a food processor until finely chopped but not powdered. Alternatively, chop by hand with a sharp knife.
  5. Cream Cheese Mixture: In a large bowl, use an electric hand whisk to cream the room-temperature cream cheese with 100g sugar for 1-2 minutes until fluffy.
  6. Add Flour, Eggs, and Cream: Mix in the sifted flour, then add the eggs one at a time mixing gently, followed by the heavy cream. Combine just until incorporated; avoid over-mixing.
  7. Prepare Filo Pastry: Melt butter and brush it over filo sheets as you handle them. Keep filo sheets covered with lightly damp tea towels to prevent drying out.
  8. Grease Pan: Generously butter the bottom and sides of a springform pan to prevent sticking.
  9. Layer Filo and Walnuts: Place 2 sheets of filo pastry in the pan, brush with melted butter, then sprinkle a layer of chopped walnuts. Repeat this layering process 4 times total.
  10. Add Final Filo Sheets and Filling: Layer 2 more sheets of filo pastry on top, then pour the cream cheese filling over evenly.
  11. Trim Edges: Use scissors to trim filo edges flush with the top of the pan for a neat finish.
  12. Bake Cheesecake: Bake for 45 minutes at 180°C. Then gently remove the sides of the springform pan and bake an extra 25 minutes to brown the sides and crisp the filo pastry.
  13. Make Syrup: In a saucepan, combine water, sugar, honey, lemon juice, lemon zest, and cinnamon stick. Bring to a boil and simmer for 5-10 minutes until syrup thickens slightly.
  14. Finish Syrup: Remove from heat, discard lemon zest pieces and cinnamon stick, then stir in rosewater for fragrance.
  15. Apply Syrup: Pour the warm syrup immediately over the hot cheesecake, focusing on the edges where the filo is exposed, with only a small amount in the center.
  16. Chill: Refrigerate the baklava cheesecake for at least 2 hours to cool and set fully.
  17. Decorate and Serve: Before serving, garnish with chopped pistachio nuts and dried rose petals, if desired. Serve fresh or store in the fridge for 2-3 days.

Notes

  • Ensure all dairy ingredients (cream cheese, eggs, heavy cream) are at room temperature for smooth mixing and even texture.
  • Do not overpulse the walnuts to avoid them turning into powder; texture is important for nutty crunch.
  • Keep filo pastry sheets covered with damp towels as they dry out very quickly and become brittle.
  • Adjust baking time based on your oven’s quirks; look for a golden brown filo crust and set cheesecake.
  • The rosewater adds an elegant floral note—use high-quality natural rosewater and add it only after syrup is removed from heat.
  • If you want extra crispiness, consider brushing more butter on filo layers, but be cautious of making it too heavy.

Find it online: https://justsosavory.com/baklava-cheesecake-recipe/