Baklava Cheesecake
User Reviews
5
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Chill Time
8 hrs
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Total Time
10 hrs
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Servings
16 pieces
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Calories
3126 kcal
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Course
Dessert
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Cuisine
American-Mediterranean Fusion
Baklava Cheesecake
Description
Baklava Cheesecake starts with a phyllo crust made by layering sheets of phyllo dough brushed with extra virgin olive oil and sprinkled with a mixture of chopped walnuts, pistachios, sugar, and cinnamon. This creates a crisp and fragrant base that recalls traditional baklava. The filling combines strained whole-milk ricotta cheese with eggs, sugar, vanilla extract, and orange zest, yielding a creamy yet dense cheesecake batter with bright citrus undertones. The phyllo crust’s buttery, crisp texture contrasts with the smooth filling.
Once assembled and baked, the cheesecake is finished with warmed honey drizzled on top and additional chopped nuts for garnish, enhancing the dessert’s sweetness and nutty character. The use of olive oil in the crust offers a Mediterranean flourish. This dessert is suitable for making ahead to allow it to firm up in the refrigerator for better slicing and flavor melding.
Unused phyllo dough can be repurposed for other dishes like Turkish feta rolls or breakfast strata. The recipe encourages sourcing quality Mediterranean ingredients such as extra virgin olive oil and Greek honey to complement the flavors.
Ingredients
For the phyllo crust
- extra virgin olive oil
- 1/3 cup walnuts chopped
- 1/3 cup pistachios chopped
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- 10 phyllo dough thawed, sheets
For the cheesecake batter
- 3 pounds ricotta cheese strained and room temperature, whole milk
- 8 egg room temperature, large
- 1 ¼ cup sugar
- 1 teaspoon vanilla extract
- orange zest divided, from 2 large oranges
For garnish
- ¼ to ⅓ cup honey warmed
- walnuts chopped
- pistachios chopped
Instructions
- Heat the oven to 350°F and position a rack in the middle.
- Prepare a 10-inch springform cake pan and brush the sides and bottom with the olive oil. Place the pan on the center of a large sheetpan.
- Make the nut mixture: In a small bowl, mix together the nuts, sugar, and cinnamon. Set aside for now.
- Assemble the phyllo crust: Lay two sheets of phyllo in the oiled springform pan and press gently onto the bottom and sides. Brush the phyllo with extra virgin olive oil, including any parts hanging over the pan. Lay another 3 sheets of phyllo on top so they overlap, rotating the pan so that the phyllo will cover it on all sides (there should be phyllo slack hanging over on all sides of the pan). Brush with olive oil, then sprinkle the nut mixture over the phyllo to cover the bottom of the pan. Place the remaining phyllo sheets over the nut mixture, following the same pattern and making sure to brush each sheet of phyllo with extra virgin olive oil. (If the overlay of phyllo dough is too long, you can fold it over or cut it with a pair of kitchen scissors).
- Prepare the cheesecake batter: In the bowl of a standing mixer fitted with a paddle attachment, add the cheese, eggs, sugar, vanilla extract, and half the orange zest. Start the mixer on low for 1 to 2 minutes then increase the speed to medium-low (2 on the KitchenAid mixer) for 10 minutes. The mixture will look light and fluffy. If using a hand-mixer, keep the speed low. If using a wooden spoon, mix continuously until fluffy.
- Assemble and bake the baklava cheesecake: Pour the batter into the prepared pan with the phyllo.
- Bake: Place the cheesecake in a preheated oven for one to 1 ½ hours or until the batter has mostly firmed up and the top of the cake and phyllo crust has gained a nice golden brown color. The batter may still jiggle slightly in the middle, but it will firm up once cooled. (Do keep an eye on the phyllo crust, and if it is turning too brown too quickly, you may need to adjust the heat down to 325°F).
- Cool: Remove from the oven and place on a wire rack to cool for 1 to 2 hours. Transfer to the fridge for at least 6 hours or up to overnight.
- Release from the pan: Break off any extra phyllo crust hanging over the sides that could make it difficult to release the cake. (You can crumble the crust and add it on top to garnish). Release the lever on the side of the pan, remove the cake and transfer to a platter.
- Garnish and serve: Add chopped nuts and remaining orange zest to the top of the cake for garnish. Warm the honey and drizzle it all over the crust and top of the cake.
Notes
- Unused phyllo sheets can be saved and used for dishes like Turkish feta cheese rolls or Italian style breakfast strata.
- This cheesecake can be made a day ahead and chilled to fully set for better texture and easier slicing.
- Using quality Mediterranean ingredients such as extra virgin olive oil and Greek honey enhances the flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16pieces
Amount Per Serving
Calories 3126 kcal
% Daily Value*
| Calories | 312.6kcal | 16% |
| Carbohydrates | 27.8g | 9% |
| Protein | 14g | 28% |
| Fat | 16.6g | 26% |
| Saturated Fat | 8.2g | 41% |
| Monounsaturated Fat | 5.1g | 26% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 125.2mg | 42% |
| Sodium | 154.5mg | 6% |
| Potassium | 168.5mg | 4% |
| Fiber | 0.7g | 3% |
| Sugar | 18.9g | 38% |
| Vitamin A | 508.8IU | 10% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 196.4mg | 20% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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