Baklava Cheesecake
Baklava cheesecake is a luxurious dessert that combines the crunchy, nutty layers of traditional baklava with cheesecake’s rich, creamy texture. This delightful fusion, adorned with fragrant rose syrup and garnished with crushed rosy nuts, offers an unforgettable blend of flavors and textures.
If you’re a fan of baklava and love a good cheesecake, then this Baklava Cheesecake is a dream come true!
The first time I saw this dessert, I was completely blown away—and after making it countless times, I can confidently say it’s a showstopper. Layers of flaky, buttery phyllo cradle a rich, creamy cheesecake filling, all topped with a crunchy, nutty baklava layer and drizzled with honey syrup. It’s everything you love about baklava and cheesecake in one irresistible bite!
My kids and friends never get enough, and my little Rhea always asks, “Mama, when will you make it again?” The best part? It’s surprisingly easy to make!
What is Baklava Cheesecake?
Baklava cheesecake combines layers of flaky phyllo pastry and nuts with a rich, creamy cheesecake filling.
Why you’ll love this baklava cheesecake
- Combines the rich, creamy texture of a classic cheesecake with the crunchy, nutty layers of traditional baklava, offering a delightful contrast that enhances the overall tasting experience.
- The crispy phyllo base and nut mixture provide a satisfying crunch that complements the smooth, creamy cheesecake layer, creating an exciting, indulgent, multi-textural experience.
- The sugar syrup moistens the layers and also adds the right amount of sweetness without overpowering the other flavors. Thus ensuring a well-balanced and harmonious taste.
- The decoration with additional crushed pistachios, walnuts, and rose petals makes the cheesecake visually stunning, perfect for special occasions and impressing guests.
Ingredients and substitutes
- Phyllo Dough: Forms the crispy, flaky base of the baklava layer. Puff pastry is also a possible substitute (though it will have a different texture and process).
- Butter: Used to brush the phyllo dough layers to create a rich, golden crust and to mix with the nuts for added richness. You can also use margarine or a mix of olive oil and a bit of honey.
- Pistachios and Walnuts: Provide the baklava layer’s signature nutty flavor and crunchy texture. You can also use almonds, pecans, or a mix of your favorite nuts.
- Powdered Sugar: Adds sweetness to the nut mixture. You can also use granulated or brown sugar (for a more caramel-like flavor).
- Cream Cheese: Forms the creamy base of the cheesecake layer. You can also use mascarpone cheese or a mix of ricotta and heavy cream.
- Sour Cream: Adds tanginess and creaminess to the cheesecake filling. You can also use Greek yogurt or crème fraîche.
- Granulated Sugar: Sweetens the cheesecake filling and the sugar syrup. You can also use honey, agave syrup, or coconut sugar (though it will alter the flavor slightly).
- Lemon Zest and Orange Zest: Provide a fresh, citrusy flavor to balance the richness of the cheesecake. You can also use lime zest or a few drops of citrus extract.
- Eggs: Bind the cheesecake filling, providing structure and creaminess. For an eggless version, use a mixture of cornstarch and water or a commercial egg replacer.
- Vanilla Extract and Rose Extract: Add depth of flavor and a hint of floral aroma to the cheesecake. You can also omit rose extract if unavailable or use a few drops of rose water.
- Lemon Juice: Adds a slight tang to the sugar syrup, balancing its sweetness. You can also use lime juice or a small amount of white vinegar.
- Rose Water: Infuses the sugar syrup with a delicate floral flavor, enhancing the overall aroma. You can also use orange blossom water or a few drops of rose extract.
- Decorative Toppings (Pistachios, Walnuts, Rose Petals): Enhance the visual appeal and add additional texture and flavor. You can also use chopped almonds, edible flowers, or a sprinkle of cinnamon.
Step-by-step: Baklava cheesecake recipe
Oven and Pan
Preheat your oven to 350°F / 175°C / Gas mark 4. Brush a 9-inch springform pan with melted butter.
Prepare the baklava base:
Layer the phyllo sheets in the pan, brushing each layer with melted butter.
Allow the edges to hang over the sides of the pan slightly.
Then, fold the overhanging edges of the phyllo into the pan to create a crust.
Brush the top layer generously with butter.
Then, bake the phyllo base for 10-12 minutes until golden and crisp.
Remove from the oven and let it cool slightly.
Prepare the Nut Mixture:
Toast the nuts on a baking pan for 10 minutes. Then, crush them in a food processor until similar to coarse breadcrumbs.
Next, mix the crushed nuts, powdered sugar, and melted butter in a medium bowl.
Spread the nut mixture evenly over the baked phyllo base.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese, sour cream, granulated sugar, lemon zest, and orange zest until well combined.
Then, add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and rose extract.
Pour the cheesecake batter over the nut mixture in the pan, spreading it evenly.
Bake the Cheesecake:
Reduce the oven temperature to 325°F / 163°C / Gas mark 3.
Bake the cheesecake for 50-60 minutes, or until the center is set and the edges are lightly golden.
Remove from the oven and let it cool completely at room temperature.
Prepare the Sugar Syrup:
In a small saucepan, combine the sugar, water, rose water, and lemon juice.
Bring to a boil over medium heat, stirring until the sugar is dissolved. Reduce the heat and simmer for 5 minutes.
Let the syrup cool slightly.
Assemble and Decorate:
Once the cheesecake is completely cooled, drizzle the sugar syrup evenly over the golden phyllo pastry layers, allowing it to soak into the layers.
Chill and Serve:
Refrigerate the cheesecake for at least 4 hours or overnight to set. Decorate with additional chopped pistachios, walnuts, and dried rose petals. Remove from the springform pan, slice, and serve.
How do I store baklava cheesecake?
Store covered in the refrigerator for up to 5 days.
Baklava Cheesecake
Baklava cheesecake is a luxurious dessert that combines the crunchy, nutty layers of traditional baklava with cheesecake's rich, creamy texture. This delightful fusion, adorned with fragrant rose syrup and garnished with crushed rosy nuts, offers an unforgettable blend of flavors and textures.
Video
Ingredients
- 9 sheets (½ lb) Phyllo dough
- 113 g (½ cup) Melted butter
- 75 g (½ cup) Pistachios
- 75 g (½ cup) Walnuts
- 30 g (3 tbsp) Powdered sugar
- 30 g (2 tbsp) Melted butter
- 680 g (24 oz) Cream cheese softened
- 240 ml (1 cups) Sour cream
- 200 g (1 cup) Granulated sugar
- 1 tbsp Lemon zest
- 1 tbsp Orange zest
- 4 large Eggs
- 1 tsp Vanilla extract
- 1 tsp Rose extract
- 100 g (½ cup) Granulated sugar
- 60 ml (¼ cup) Water
- 1 tbsp Lemon juice
- 60 ml (¼ cup) Rose water or 1/4 tsp rose extract
- 2 tbsp Pistachios and walnuts finely chopped
- Dried rose petals
Method
- Prepare the pan: Preheat your oven to 350°F /175°C/ Gas mark 4. Brush a 9-inch springform pan with melted butter.
- Prepare the baklava base: Layer the phyllo sheets in the pan, brushing each layer with melted butter. Allow the edges to hang over the sides of the pan slightly. Fold the overhanging edges of the phyllo into the pan to create a crust. Brush the top layer generously with butter. Bake the phyllo base for 10-12 minutes until golden and crisp. Remove from the oven and let it cool slightly.9 sheets Phyllo dough, 113 g Melted butter
- Prepare the Nut Mixture: Toast the nuts on a baking pan for 10 minutes, then crush them in a food processor until similar to coarse breadcrumbs. Mix the crushed nuts, powdered sugar, and melted butter in a medium bowl. Spread the nut mixture evenly over the baked phyllo base.75 g Pistachios, 75 g Walnuts, 30 g Powdered sugar, 30 g Melted butter
- Prepare the Cheesecake Filling: In a large mixing bowl, beat the cream cheese, sour cream, granulated sugar, lemon zest, and orange zest until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and rose extract. Pour the cheesecake batter over the nut mixture in the pan, spreading it evenly.680 g Cream cheese, 240 ml Sour cream, 200 g Granulated sugar, 1 tbsp Lemon zest, 1 tbsp Orange zest, 4 large Eggs, 1 tsp Vanilla extract, 1 tsp Rose extract
- Bake the Cheesecake: Reduce the oven temperature to 325°F /163°C/ 3. Bake the cheesecake for 50-60 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and let it cool completely at room temperature.
- Prepare the Sugar Syrup: In a small saucepan, combine the sugar, water, rose water, and lemon juice. Bring to a boil over medium heat, stirring until the sugar is dissolved. Reduce the heat and simmer for 5 minutes. Let the syrup cool slightly.100 g Granulated sugar, 60 ml Water, 1 tbsp Lemon juice, 60 ml Rose water
- Assemble and Decorate: Once the cheesecake is completely cooled, drizzle the sugar syrup evenly over the golden phyllo pastry layers, allowing it to soak into the layers.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight to set. Decorate with additional chopped pistachios, walnuts, and dried rose petals. Remove from the springform pan, slice, and serve.2 tbsp Pistachios and walnuts, Dried rose petals
Notes
- Keep unused phyllo sheets covered with a damp towel to prevent drying.
- Use room-temperature cream cheese for a smooth filling.
- Mix the eggs just until combined to avoid cracks.
- Cool the cheesecake completely before adding the syrup.
- Chill for at least 4 hours before slicing.
- Add the nuts and rose petals just before serving for the best texture.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!more middle eastern desserts
- Honey Pistachio Baklava
- Easy Cheese Knafeh Recipe
- Pistachio Halva Cake
- Classic Jelly Donuts (Hanukkah Donuts)
- Nutty Tahini Cookies or Aromatic Cardamom Cookies
Frequently asked questions
Store the cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecake (without the decorative toppings) wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator overnight before serving.
Yes, Baklava Cheesecake can be made ahead of time. It actually benefits from chilling in the refrigerator for at least 4 hours or overnight, which helps the flavors meld and the cheesecake to set properly.
Yes, you can experiment with different extracts and zests to customize the flavor. For example, almond extract, cinnamon, or cardamom can be added to enhance the cheesecake’s flavor.
Pistachios and walnuts are traditional, but almonds or pecans also work well.
No. You can omit it or substitute orange blossom water.
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This is so beautiful! I made it for a special occasion everyone was raving about it, so will now be a regular!
This cake was a brilliant idea, thank you! It took some work but it was so worth it! Everyone loved it. I love baklava but I’d never think to combine it with cheesecake. Cant wait to make it again!