Baklava Cheesecake Recipe

Name: Baklava Cheesecake Recipe
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 12 serving
Ingredients: 1 cup sugar; 1 cup water; 1 cup pistachios; 2 tbsp granulated sugar; 2 tsp rosewater; 10 phyllo sheets; 1/2 tick butter; 8 oz cream cheese; 8 oz whole milk ricotta cheese; 1 tbsp rosewater; 1 cup granulated sugar; 4 eggs; 3/4 cup heavy whipping cream; 3 tbsp cornstarch; 2 tbsp ground pistachio; edible roses

User Reviews

5.0

48 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr 15 mins
Servings
12
Calories
476 kcal
Course
Dessert
Cuisine
Mediterranean, Middle Eastern

Baklava Cheesecake Recipe

Isaac Lopez

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This baklava cheesecake recipe is the perfect dessert. With a baklava crust and creamy yet light cheesecake flavored with rosewater, this indulgent dessert is everyone's favorite.

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Ingredients

Servings

Simple Syrup

1 cup sugar
1 cup water

Baklava Crust

1 cup pistachios unsalted
2 tbsp granulated sugar
2 tsp rosewater
10 phyllo sheets
1/2 tick butter melted

Cheesecake

8 oz cream cheese room temperature
8 oz whole milk ricotta cheese room temperature
1 tbsp rosewater
1 cup granulated sugar
4 eggs room temperature
3/4 cup heavy whipping cream room temperature
3 tbsp cornstarch

Garnish

2 tbsp ground pistachio
edible roses

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Instructions

Simple Syrup:

Place the sugar and water in a smalls saucepan over medium high heat. Bring to a boil, lower the heat to medium and simmer for 8 to 10 minutes until the syrup has slightly thickened. Turn the heat off and set the syrup aside to cool down.

Baklava Cheesecake:

Place the pistachios in a food processor and blend until roughly chopped. You can also use a knife to do so. Mix the pistachios with 2 tbsp sugar and 2 tsp rosewater, set it aside.
Place 2 sheets of phyllo dough in the springform pan with the edges hanging. Brush the phyllo dough with melted butter (including the edges). Rotate the pan 90 degrees and place another 2 sheets of phyllo dough with the edges hanging. Brush with melted butter again. Rotate 90 degrees and repeat with the remaining phyllo sheets, brushing every 2 sheets with melted butter. You should have every part of the pan covered with phyllo sheets and the edges hanging.
Spread the pistachio mix on the phyllo sheets in the bottom of the pan. Set it aside.
Preheat the oven to 350 degrees F.
Place the cream cheese, ricotta, rosewater and granulated sugar in a bowl. Mix using an electric mixer on medium low speed until all is combined.
Add in the eggs and heavy cream to the cheese mixture and mix again. Finish with the cornstarch and mix slowly one last time.
Pour in the batter into the springform pan. Bake in the oven for 50 minutes. until the phyllo dough is golden and crispy. The cheesecake should be jiggly in the middle.
Take the cheesecake out of the oven and let it sit for 10 minutes. Slowly break the crispy overhanging phyllo pieces and crumble them on the edges of the cheesecake. Spoon the cool simple syrup all around the edges on the crispy phyllo. You might not need all the syrup.
Once the cheesecake has cooled completely, transfer to the fridge and refrigerate for 8 hours or overnight.
Open the springform pan and transfer to a serving plate or cake stand. Top with ground pistachio and edible roses if using. Slice and serve.

Notes

Each phyllo package has about 18 to 20 sheets. You can store the leftovers in the fridge.
Store the leftovers in an airtight container and refrigerate for up to 3 days.
Make sure to have all the ingredients at room temperature, this will assure that every ingredient would combine easily and here won't be clumps of cream cheese in the mixture.
Mix the batter using an electric mixer on low speed to make sure too much air is not incorporated into the batter.

Nutrition Information

Show Details

Calories 476kcal (24%) Carbohydrates 54g (18%) Protein 9g (18%) Fat 26g (40%) Saturated Fat 13g (65%) Polyunsaturated Fat 3g Monounsaturated Fat 8g Trans Fat 0.2g Cholesterol 110mg (37%) Sodium 246mg (10%) Potassium 204mg (6%) Fiber 2g (8%) Sugar 37g (74%) Vitamin A 796IU (16%) Vitamin C 1mg (1%) Calcium 91mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 476 kcal

% Daily Value*

Calories	476kcal	24%
Carbohydrates	54g	18%
Protein	9g	18%
Fat	26g	40%
Saturated Fat	13g	65%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	8g	40%
Trans Fat	0.2g	10%
Cholesterol	110mg	37%
Sodium	246mg	10%
Potassium	204mg	4%
Fiber	2g	8%
Sugar	37g	74%
Vitamin A	796IU	16%
Vitamin C	1mg	1%
Calcium	91mg	9%
Iron	2mg	11%