This Baklava Cheesecake combines the crisp, nutty layers of traditional baklava with the creamy, indulgent texture of cheesecake, creating a dessert that’s both unique and irresistibly delicious. Featuring layers of phyllo dough enriched with pistachios and sweetened with syrup, this dessert is crowned with a velvety cheesecake mixture, blending Eastern Mediterranean flavors with Western culinary traditions.
Why You’ll Love This:
If you enjoy the crispy texture of baklava and the smoothness of cheesecake, this dessert is for you. It’s an exquisite fusion that offers the best of both worlds, making it an impressive dish to serve at parties or special occasions. The addition of a sweet syrup drizzle enhances the flavors and adds a delightful finish that will captivate your taste buds.
Perfect Occasion:
This Baklava Cheesecake is perfect for festive occasions, cultural celebrations, or as a show-stopping centerpiece at dinner parties. It’s also an excellent choice for holidays where you want to introduce new traditions or impress guests with your baking prowess.
Decoration Tips:
To elevate the presentation, sprinkle some chopped pistachios over the top of the cheesecake before serving. You might also consider garnishing with edible flowers or a dusting of cinnamon to enhance the visual appeal and add a touch of spice that complements the sweet flavors.
Ingredients:
- For the Base:
- 10 sheets of phyllo dough
- 120g unsalted butter, clarified
- A sprinkle of sugar
- 130g pistachios, coarsely ground
- 30g unsalted butter, melted
- 3 tablespoons powdered sugar
- For the Cheesecake:
- 500g double cream fresh cheese (or labneh/süzme yogurt)
- 200g clotted cream (kaymak)
- 150g sugar
- 50g cornstarch
- 3 medium eggs
- 200ml cream
- 2 packets vanilla sugar (or 2 tsp vanilla extract)
- For the Syrup:
- 200g sugar
- 200ml water
- A few drops of lemon juice
Preparation:
- Prepare the Base:
- Line a 26 cm springform pan with parchment paper and grease the sides with butter. Arrange phyllo sheets, brushing every second layer with clarified butter and sprinkling with sugar. Trim excess dough with scissors. Bake in a preheated oven at 170°C (340°F) for about 15 minutes or until golden.
- Prepare the Filling:
- Mix ground pistachios with powdered sugar and melted butter. Spread this mixture over the baked phyllo base.
- Make the Cheesecake Mixture:
- Whisk together the cheesecake ingredients until smooth. Pour this mixture over the pistachio layer.
- Bake the Cheesecake:
- Bake at 170°C (340°F) for 65-70 minutes. Turn off the oven, leave the door ajar, and let the cheesecake cool in the oven for 30 minutes to prevent sinking. Chill in the fridge for at least 4 hours or overnight.
- Prepare the Syrup:
- Combine sugar and water in a saucepan. Boil for 15 minutes, add a few drops of lemon juice, then let cool to room temperature.
- Finishing Touches:
- Drizzle the edges of the cheesecake with syrup before serving. Offer additional syrup on the side for guests to add as desired.
Enjoy this stunning Baklava Cheesecake, a dessert that not only looks spectacular but also offers a rich, complex flavor profile that will make any occasion feel more special!
