Baklava Cheesecake

Baklava Cheesecake


Taking classic baklava one step further, this is a must-try recipe for baklava and cheesecake lovers.
  • For the pastry
  • 250 g filo pastry 1 pack of store bough filo (10 sheets)
  • 50 g Unsalted butter melted
  • 140 g Walnut roast whole walnut, then pulse blend
  • For the cream cheese filling
  • 450 g Cream cheese eg. full fat Philadelphia tub
  • 120 g Granulated sugar
  • 15 g All purpose flour
  • 3 Eggs room temp
  • 75 g Heavy Cream high 36% fat content, use it at room temperature
  • For the syrup
  • 118 g Water
  • 70 g Granulated sugar
  • 50 g Honey
  • ½ Lemon juice Juice of ½ lemon
  • ½ Lemon zest Zest of the ½ lemon. Do not grate, it should be in 2-3 pieces so that you can take them out from the syrup later
  • Cinnamon stick medium size
  • 1 tablespoon Rose water only use pure 100% natural rosewater
  1. Start with roasting walnut in the oven for 5-10 minutes at 200 C / 392 F. While roasting the nuts, make sure you do not burn it and remove it from the oven after you start to feel a lovely nutty smell
  2. Keep the oven on so that it will get pre-heated for baking the cheesecake. Adjust temp to 180C / 356F
  3. Pulse bland walnut in food processor until very tiny pieces but do not ground it fully. Alternatively, use a sharp knife and chop it by hand
  4. Continue with making the cream cheese filling by creaming room temperature Philadelphia cheese with sugar for a minute or two until it gets fluffy
  5. Mix in flour, add room temperature eggs, and finally add the room temperature heavy cream, mix just until combined, do not over mix
  6. Continue with melting butter in the microwave. This will be used to brush the filo pastry
  7. Continue with preparing the phyllo pastry and place them in between two very lightly wet tea towels so they don´t dry out
  8. Then it´s assembling time! Take your spring form and generously grease the bottom and side as well with butter
  9. From bottom to top the layers are:
  10. sheets filo pastry then butter brush + walnut
  11. sheets filo pastry then butter brush + walnut
  12. sheets filo pastry then butter brush + walnut
  13. sheets filo pastry then butter brush + walnut
  14. sheets filo pastry
  15. Pour the cream cheese filling on top
  16. After assembling, trim the filo pastry around the baking pan (with a scissor)
  17. Bake your cheesecake in the following way: 180C / 356F for 45 minutes, then remove the side of the spring form and bake for a further 25 minutes so the side gets also golden in colour. Adjust baking time to your oven - if necessary
  18. While baking prepare the syrup: Boil all the ingredients together except the rose water until slightly thickens (5-10 minutes depending on your stove) and reaches syrup consistency. Remove it from the heat, remove lemon zest pieces and cinnamon stick and mix in rosewater
  19. Pour syrup over the cheesecake as soon as cheesecake comes out of the oven. While pouring the syrup focus on the edges (where the filo pastry is) but some syrup can also go on top of the cheese part
  20. Let it cool and further set in the fridge for minimum 2 hours, then decorate with pistachio and rose petals if you like

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