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Baklava Cheesecake

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.