Indulge in the perfect fusion of creamy cheesecake and traditional baklava with this delectable Baklava Cheesecake recipe. Each bite promises a delightful blend of flavors and textures.
Baklava Cheesecake Preparation
Baklava Cheesecake Ingredients:
For the Crust:
10 sheets of phyllo dough (use more for a thicker crust)
3 tablespoons butter + ½ cup vegetable oil
2 tablespoons sugar
Baklava Cheesecake For the Syrup:
¾ cup water
¾ cup sugar
1 thin slice of lemon
For the Filling:
60 grams butter
1.5 cups pistachios (I used a mix of pistachios and hazelnuts)
6 tablespoons powdered sugar
For the Baklava Cheesecake:
400 grams cream cheese
200 grams fresh cheese (similar to spreadable cream cheese)
100 ml heavy cream
¾ cup sugar
3 eggs
2 tablespoons flour
1 tablespoon cornstarch
Pan size:
19 cm springform pan
Preparation:
Prepare the Filling and Syrup:
Melt the butter for the filling, let it cool, then mix with powdered sugar and crushed pistachios.
For the syrup, combine all ingredients in a pot. Once it starts boiling, simmer on low heat for 10 minutes, then remove from heat. We want a light syrup, not thick.
Prepare the Cheesecake:
In a bowl, mix cream cheese, fresh cheese, and sugar until the sugar dissolves.
Add the cream and continue mixing.
Sift in the dry ingredients and mix.
Add the eggs one at a time, mixing continuously until you have a smooth batter.
Prepare the Crust:
Lay each phyllo sheet flat, brush with the butter and oil mixture, and sprinkle with sugar. Fold in half and place in the greased pan, letting the edges hang over the sides. Repeat with 8 sheets to cover the bottom of the pan.
Trim the overhanging dough with kitchen scissors to just below the pan rim to prevent it from falling in while baking.
Place a baking tray under the pan and bake in a preheated 180°C oven for 10 minutes. Remove and let it cool. Bake 2 additional sheets separately until crisp, then crumble for topping.
Assemble the Cheesecake:
Spread 2 tablespoons of the pistachio mixture on the cooled crust (reserve some for topping).
Pour the cheesecake mixture over the pistachios.
Bake at 160°C for 20 minutes, but keep an eye on it as oven times may vary. Once the top begins to set, remove from the oven.
Final Steps:
Refrigerate the cheesecake overnight. Before serving, pour warm syrup around the edges.
Decorate with the crumbled phyllo and reserved pistachio mixture. Enjoy!