Baklava Cheesecake
Calories: 38
Adjust Servings Here: 9 servings
Description
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.
Ingredients
Bakalava Base
- 9 sheets (170 g) Phyllo dough
- ½ cup (131 g) Melted butter
Nut mixture
- ½ cup (75 g) Pistachios
- ½ cup (75 g) Walnuts
- ¼ cup (30 g) Powdered sugar
- 2 tbsp (30 g) Melted butter
Cheesecake filling
- 24 oz (680 g) Cream cheese softened
- 1 cup (230 g) Sour cream
- 1 cup (200 g) Granulated sugar
- 1 tbsp Lemon zest
- 1 tbsp Orange zest
- 4 large Eggs
- 1 tsp Vanilla extract
- 1 tsp Rose extract
Sugar syrup
- ½ cup (100 g) Granulated sugar
- ¼ cup (60 ml) Water
- 1 tbsp Lemon juice
- ¼ cup (60 ml) Rose water or 1/4 tsp rose extract
Decoration
- 2 tbsp Pistachios and walnuts finely chopped
- Dried rose petals
Instructions
- 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, ½ cup 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.½ cup Pistachios, ½ cup Walnuts, ¼ cup Powdered sugar, 2 tbsp 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.24 oz Cream cheese, 1 cup Sour cream, 1 cup 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.½ cup Granulated sugar, ¼ cup Water, 1 tbsp Lemon juice, ¼ cup 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
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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