Description
Greek-inspired baklava cheesecake blends Mediterranean flavors with creamy dessert traditions. Honey-drizzled phyllo layers and rich cream cheese create a luxurious treat you’ll crave after one delightful bite.
Ingredients
Scale
- 1 lb (453.5 grams) phyllo pastry
- 2 cups (16 oz, 453 grams) cream cheese, room temperature
- ¾ cup (6 oz, 170 grams) unsalted butter, softened
- 1 ¾ cup (7.8 oz, 221 grams) all-purpose flour
- 1 cup (4.4 oz, 125 grams) finely chopped pistachios and pecans
- ¾ cup finely chopped pistachios and pecans
- 1 tsp cinnamon powder
- ½ tsp cinnamon powder
- ⅓ cup honey
- ½ cup honey
- ⅓ cup (2.33 oz, 66 grams) white sugar
- ¼ cup water
- 1 tbsp lemon juice
- ¾ cup (3.37 oz, 95.54 grams) powdered sugar
- 4 oz (½ cup, 113 grams) melted butter, cooled
- ¼ cup sour cream
- 1 tsp vanilla extract
- 2 tsps vanilla extract
- 1 large egg
- 1 large egg yolk
Instructions
- Syrup Creation: Gently simmer sugar, lemon juice, water, and honey in a saucepan over medium heat for 3 minutes, stirring consistently. Remove from heat and cool naturally.
- Nutty Base Preparation: Cream butter in a mixer, gradually adding powdered sugar and vanilla extract. Incorporate flour until a cohesive dough forms, then fold in chopped pistachios and pecans. Press the mixture into a greased springform pan, covering bottom and sides completely. Chill in the freezer to set firmly.
- Phyllo Layer Construction: Thaw phyllo dough according to package instructions. Mix crushed nuts with cinnamon. Cut phyllo sheets into precise circles matching the pan’s dimensions. Layer sheets strategically, brushing each with melted butter and sprinkling nut mixture between layers. Assemble approximately 40 sheets, creating a complex layered structure. Freeze for 30 minutes, then delicately score into 8 wedges without fully separating.
- Cheesecake Mixture: Preheat oven to 350°F. Beat cream cheese until fluffy, incorporating honey, sour cream, eggs, vanilla, and cinnamon until silky smooth. Pour the mixture into the chilled crust and artfully position the prepared baklava topping across the surface.
- Baking and Finishing: Bake for 60-80 minutes, monitoring heat to prevent excessive browning. Cool for 5 minutes, then cascade the prepared syrup over the entire dessert. Refrigerate for a minimum of 6 hours to allow flavors to meld and texture to set perfectly before serving.
Notes
- Butter Crust Tip: Ensure butter is precisely softened at room temperature for smooth mixing, preventing lumpy dough texture.
- Phyllo Handling Strategy: Work quickly with phyllo sheets, covering unused sheets with damp cloth to prevent drying and cracking.
- Syrup Cooling Technique: Let syrup cool completely before drizzling over cheesecake to prevent soggy or melted surface.
- Baking Temperature Control: Watch cheesecake closely during final baking stage, using aluminum foil tent if edges brown too rapidly to maintain perfect golden color.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 13
- Calories: 360
- Sugar: 25 g
- Sodium: 120 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 45 mg