Baklava Cheesecake Recipe
User Reviews
5
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Prep Time
25 mins
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Cook Time
50 mins
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Total Time
1 hr 15 mins
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Servings
12
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Calories
476 kcal
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Course
Dessert
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Cuisine
Mediterranean, Middle Eastern
Baklava Cheesecake Recipe
Description
This Baklava Cheesecake uses a crust made from phyllo dough layered and brushed with melted butter, layered with a pistachio mixture flavored with sugar and rosewater. The cheesecake filling blends room temperature cream cheese and ricotta with rosewater, eggs, sugar, heavy cream, and cornstarch for stability, resulting in a smooth, creamy texture with floral undertones from the rosewater. After baking, a simple syrup of sugar and water is prepared and allowed to thicken slightly before being cooled and applied to the cheesecake, contributing sweetness and moisture.
The phyllo crust creates a crisp, flaky base that contrasts with the dense, creamy filling. Pistachios add crunch and a distinctive nutty flavor, while rosewater lends a characteristic floral aroma linking to Middle Eastern traditional baklava. Garnishing with ground pistachios and edible rose petals enhances both presentation and flavor harmony.
Serving slices at room temperature or slightly chilled works well to balance the textures. This dessert can be refrigerated for storage, and careful preparation ensures phyllo does not become soggy.
Room temperature ingredients help prevent lumps and promote smooth mixing of the batter. Using an electric mixer on low speed minimizes air incorporation and preserves a dense creamy cheesecake texture. Leftover phyllo sheets should be stored covered in the refrigerator.
Ingredients
Simple Syrup
- 1 cup sugar
- 1 cup water
Baklava Crust
- 1 cup pistachio unsalted
- 2 tbsp granulated sugar
- 2 tsp rosewater
- 10 phyllo dough sheets
- 1/2 tick butter melted
Cheesecake
- 8 oz cream cheese room temperature
- 8 oz ricotta cheese room temperature, whole milk
- 1 tbsp rosewater
- 1 cup granulated sugar
- 4 egg room temperature
- 3/4 cup heavy whipping cream room temperature
- 3 tbsp cornstarch
Garnish
- 2 tbsp pistachio ground
- rose petals edible
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
- Prepare all ingredients at room temperature to ensure smooth batter without lumps.
- Mix cheesecake batter on low speed to avoid adding excess air and keep the texture dense.
- Phyllo sheets typically come with 18 to 20 sheets; store any leftovers covered in the refrigerator for future use.
- After baking and cooling, drizzle the cooled simple syrup over the cheesecake to retain moisture and sweetness.
- Slice and serve chilled or at room temperature for best texture and flavor balance.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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