There is no way to describe this Baked Baklava Cheesecake other than calling it a fusion dessert. A luscious cheesecake layer sandwiched between sweetened, crunchy and flaky filo pastry and a classic nut filling is an interesting twist to the classic cheesecake recipe, and it’s absolutely delectable.
What is Baklava Cheesecake?
A cheesecake is a cold set of desserts made with cream cheese. The traditional Turkish Baklava, also known as Fistikli Baklava or Pistachio Baklava, is typically made with phyllo dough, a nutty filling, and honey-flavoured simple syrup. In a Baklava Cheesecake, a creamy cheesecake layer is sandwiched between flaky filo pastry filled with traditional nuts and topped with a flaky cheesecake layer.
The Baklava Perfection
After invading Constantinople (present-day Istanbul) in the 15th Century, the Ottoman Empire perfected the delectable dessert that we enjoy today. In Constantinople, the kitchens of the Imperial Ottoman Palace became the ultimate culinary centre for more than 500 years. From the Fatih period, Topkapi palace kitchen notebooks contain the earliest references to Baklava.
Why Do You Need To Know This Recipe?
Is there anyone who does not enjoy Baklava? Cheesecake brings the best of both desserts together in one recipe. A delicious dessert that combines all the elements - crunchy, flaky, sweetened, nutty, creamy, and aromatic. What a wonderful idea for a dessert. An indulgent and rich recipe that goes a long way, so a little bit goes a long way. It is, therefore, suitable for large parties. As you can see, this recipe has a few more steps than a regular cheesecake, but it is definitely worth the effort. It is a unique recipe that would definitely be a show-stopper dessert and would raise eyebrows when served to guests.
Ingredients:
For the crust:
• 12 sheets phyllo dough
• 12 tbsps butter, divided and melted
• 2 cups pistachios
• 2 cups walnuts
• A pinch of salt
For the cheesecake:
• 3 cups cream cheese, softened
• 1/2 cup honey
• 3 large eggs
• 2 tsps vanilla
• 1 tsp lemon juice
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• 1 cup honey
• 1/2 cup water
• 1 tsp orange blossom water
• 1/4 cup pistachios, chopped
• 1/2 cup walnuts, chopped
• Zest and juice of 2 lemons
Method:
For the crust:
- Use baking spray to prepare a springform pan, and place parchment between the plate and the form. Then, remove it from the oven.
- Be sure to brush each phyllo dough sheet with butter and fold it in half quickly.
- Place it carefully into a lined springform pan.
- Add 8 tablespoons of butter and 8 tablespoons of phyllo dough to completely cover the pan.
- Put the crust in the fridge while you work on it.
- Pistachios and walnuts should be ground until they resemble coarse sand in the bowl of a food processor fitted with the blade attachment.
- Add the remaining melted butter and salt and mix well.
- Fill the bottom of the phyllo-lined pan with the crust and refrigerate until the cheesecake filling is ready.
For the cheesecake:
- Preheat the oven to 325 degrees.
- In a large bowl, beat cream cheese until fluffy.
- Add honey to it and eggs one at a time until combined.
- Add vanilla and lemon juice. Do not overmix.
- Level the crust in the pan and pour over.
- Remove from the oven after 40 to 45 minutes to cool.
- Refrigerate for 4 hours or overnight to completely chill.
- As soon as the cheesecake has set and cooled, remove the springform pan to reveal the baklava crust.
- Drizzle the pistachio walnut topping over the cheesecake before serving. The cake will keep for up to five days, if refrigerated.
For the topping:
- Heat honey, orange blossom water, and water in a small saucepan over medium heat. Cook for about 15 minutes until thickened, bringing to a boil and then reducing to a simmer.
- Approximately 40 minutes after removing from heat, allow cooling.
- Set aside until cheesecake is ready, then stir in walnuts and pistachios.
