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Baklava Cheesecake

Baklava Cheesecake

Baklava and cheesecake fans check out, today I have a combination of these two classic desserts in one for you. A lighter version of the sweet and sticky oriental baklava, as well as the refreshing American cheesecake. In short, the best of both! Baklava Cheesecake is a delicious fusion between the East and the West. My family is thrilled with this both creamy and crispy cheesecake. The bottom and outside of the cheesecake are made of a crispy Filo pastry filled with crunchy caramelized nuts, cinnamon, and sugar. On top is a creamy light cheesecake filling made with cream cheese, eggs, Greek yogurt, and vanilla pudding powder. With vanilla and lemon zest, it has a hint of vanilla lemony flavor. The crowning touch is that it is garnished with roughly chopped pistachios and finely chopped rose petals. The recipe is also very simple and in any case, attracts all eyes to it.

CHEESECAKE ORIGIN

Did you know that the origin of cheesecake comes from ancient Greece? Back then, cheesecake served as a quick energy source for athletes at the Olympic Games. This creamy cake quickly conquered the hearts of everyone and then spread throughout Europe. Each country added its typical ingredients and developed its recipes. Till the recipe reached the United States in the 18th century through immigrants themselves. The New York Cheesecake was modified in the 20th century by the immigrant Arnold Reuben by adding cream cheese (Philadelphia) and is today known as New York Cheesecake and the most popular cheesecake in the world.

TAG DES KÄSEKUCHENS – NATIONAL CHEESECAKE DAY

National Cheesecake Day is celebrated for more than 20 years in the USA and on other continents, including us in Germany. Like every year, on July 30, some food bloggers get together and celebrate National Cheesecake Day. Thank you dear Tina from Food und Co. for organizing this event. I have already participated a few times, for example with Labneh Cheesecake with rhubarb-strawberry compote, Flaó de Ibiza – cheesecake with mint and sour cherry cheesecake ice cream. If you now also got a craving for cheesecake, then check out our food blog party in honor of cheesecake. For here a total of 23 cheesecake recipes came together.

foodundco.de Kokos-Käsekuchen mit Streuselboden

Ina Is(s)t No Bake Funfetti Birthday Cheesecake

Linal’s Backhimmel Mandarinen-Schmand-Kuchen

Küchentraum & Purzelbaum Mini-Cheesecakes mit Beeren

ÜberSee-Mädchen Blaubeer-Cheesecake Würfel mit Streuseln

Die Küche brennt Japanischer Käsekuchen

homemade & baked Lemon Curd Cheesecake

louibakery Käsekuchen mit Kirschen

SalzigSüssLecker Milchreis Cheesecake mit Zwetschgenkompott”

ELBCUISINE Cheesecake-Muffins

culirena Schoko-Cheesecake-Tarte

zimtkringel Old Fashioned Cream Cheese Pie

USA kulinarisch Ricotta Cheesecake mit Himbeeren

Backmaedchen 1967 Kaffee-Likör-Frischkäse Torte mit Himbeeren/No bake

Cookie & Co Karamell-Käsekuchen ohne Backen (No Bake Caramel Cheesecake)

ninamanie Zitrus-Käsekuchen-Tartelettes mit Johannisbeeren

Brotwein Tränenkuchen / Tränchenkuchen – Rezept für Käsekuchen mit Baiser

1x umrühren bitte aka kochtopf No Bake Dulce de Leche Käsekuchen für Karamell-Liebhaber!

bistroglobal Ube Himbeer-Käsekuchen

Volkermampft New-York-Cheescake mit frischem Lemon Curd Topping

dental-food Zitronenfrischkäsekuchen

Küchenmomente Vanille-Frischkäse-Torte mit Ananas (no bake)

INGREDIENTS BAKLAVA CHEESECAKE

INGREDIENTS FOR THE NUT LAYERS

200g walnuts*

200g almonds*

1 tsp cinnamon*

1/4 tsp salt

4 tbsp melted butter

INGREDIENTS CHEESECAKE FILLING

500 g cream cheese room temperature

100 g sugar

1 pinch of salt

2 tsp. vanilla paste*

1/2 zest of an organic lemon

1/2 juice of one lemon

3 eggs

1 package of vanilla pudding powder*

250 g drained Greek yogurt*

INGREDIENTS FOR THE BASE

150 g butter

2 tablespoons ghee*

1 package of Filo pastry from the fridge*

INGREDIENTS TOPPING

60 g pistachios*

1 tablespoon rose petals*

Fresh berries (optional)

PREPARATION BAKLAVA CHEESECAKE

Preheat oven to 180° top/bottom heat.

For this recipe, you need a 26 cm baking mold*.

PREPARATION OF THE NUT LAYERS

Toast nuts in a hot pan without oil until fragrant. Sprinkle with cinnamon and salt to caramelize and mix well. Then chop half of them in a food processor quite finely, remove and set aside. Roughly chop the other half and set it aside. You will need the melted butter later.

PREPARATION CHEESECAKE FILLING

Beat cream cheese, sugar, salt, vanilla paste, lemon zest, and juice with a mixer until well combined. Add the eggs one by one, stir in the vanilla pudding powder, and, at the very end, the yogurt. Chill in the refrigerator until the base is ready.

PREPARATION OF BAKLAVA BASE

Melt the butter and the ghee. Brush the mold with a little melted butter. Spread out the file pastry and cut into 3 long wide strips. Set aside 8 strips and lay the remaining filo pastry stripes in the mold one at a time, brushing each layer with melted butter. Keep the filo pastry covered, otherwise, it will dry out quickly. Place the finely chopped nuts on the first layer of the filo pastry and spread 2 tablespoons of melted butter on top. Top with 5 more stripes of filo pastry and brush each layer with the melted butter again. Next, spread the roughly chopped nuts on top and brush with 2 more tablespoons of melted butter. Place the remaining filo stripes on top of the nuts and brush again with the butter. Spread the cheesecake filling on top, smooth it out and tap the mold a few times on your work surface to release the air.

Bake in the preheated oven on the middle rack for 55 -60 minutes, until the top, is golden. Turn off the heat and let the cheesecake cool in the oven, then chill overnight in the fridge.

PREPARATION TOPPING

The next day, roughly chop pistachios in a food processor. Finely chop the rose petals in a food processor. Sprinkle the baklava cheesecake with the chopped pistachios and rose petals. Serve with fresh berries as an option.

The cake will last for 3-4 days in the fridge.

BEFARMAYID!

Susan

The items marked with * are affiliate links, referral links. If you buy through this link, I get a small commission. The price stays the same for you and you can easily support my efforts. A big thank you

Baklava Cheesecake

A lighter version of the sweet and sticky oriental baklava, as well as the refreshing American cheesecake. 

Course baking, Cheesecake, Dessert, easy recipe
Cuisine cross kitchen, Fusion Food, Fusion Kitchen
Keyword Baklava Cheesecake
Prep Time 10 minutes
Cook Time 1 hour
Servings 12 people

Ingredients

INGREDIENTS BAKLAVA

INGREDIENTS FOR THE NUT LAYERS

  • 200 g walnuts
  • 200 g almonds
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 4 tsp melted butter

INGREDIENTS CHEESECAKE FILLING

  • 500 g cream cheese room temperature
  • 100 g sugar
  • 1 pinch of salt
  • 2 tsp vanilla paste
  • 1/2 organic lemon Zest of
  • 1/2 lemon juice of
  • 3 eggs room temperature
  • 1 package Vanilla pudding powder
  • 250 g drained Greek yoghurt room temperature

INGREDIENTS FOR THE BASE

  • 150 g butter
  • 2 tbsp ghee
  • 1 package filo pastry fresh from the fridge

INGREDIENTS TOPPING

  • 60 g pistachios
  • 1 tbsp rose petals
  • fresh berries optional

Instructions

PREPARATION BAKLAVA CHEESECAKE

  1. Preheat oven to 180° top/bottom heat.

  2. For this recipe, you need a 26 cm baking mold.

PREPARATION OF THE NUT LAYERS

  1. Toast nuts in a hot pan without oil until fragrant.

  2. Sprinkle with cinnamon and salt to caramelize and mix well.

  3. Then chop half of them in a food processor quite finely, remove and set aside.

  4. Roughly chop the other half and set it aside.

  5. You will need the melted butter later.

PREPARATION CHEESECAKE FILLING

  1. Beat cream cheese, sugar, salt, vanilla paste, lemon zest, and juice with a mixer until well combined.

  2. Add the eggs one by one, stir in the vanilla pudding powder, and, at the very end, the yogurt.

  3. Chill in the refrigerator until the base is ready.

PREPARATION OF BAKLAVA BASE

  1. Melt the butter and the ghee.

  2. Brush the mold with a little melted butter.

  3. Spread out the file pastry and cut into 3 long wide strips.

  4. Set aside 8 stripes and lay the remaining filo pastry stripes in the mold one at a time, brushing each layer with melted butter. Keep the filo pastry covered, otherwise, it will dry out quickly.

  5. Place the finely chopped nuts on the first layer of the filo pastry and spread 2 tablespoons of melted butter on top.

  6. Top with 5 more stripes of filo pastry and brush each layer with the melted butter again.

  7. Next, spread the roughly chopped nuts on top and brush with 2 more tablespoons of melted butter.

  8. Place the remaining filo stripes on top of the nuts and brush again with the butter.

  9. Spread the cheesecake filling on top, smooth it out and tap the mold a few times on your work surface to release the air.

  10. Bake in the preheated oven on the middle rack for 55 -60 minutes, until the top, is golden.

  11. Turn off the heat and let the cheesecake cool in the oven, then chill overnight in the fridge.

PREPARATION TOPPING

  1. The next day, roughly chop pistachios in a food processor.

  2. Finely chop the rose petals in a food processor.

  3. Sprinkle the baklava cheesecake with the chopped pistachios and rose petals.

  4. Serve with fresh berries as an option.

Recipe Notes

The cake will last for 3-4 days in the fridge.

Save the recipe for later on Pinterest!

Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe  and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.

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