Baklava Cheesecake Recipe

Why This Recipe Works

• Flavors: We’re talking a combination of nutty pistachio baklava and creamy luscious cheesecake. With subtle floral flavor thanks to the rosewater, this is the dessert from heaven!
• Make ahead: You can make this baklava cheesecake up to a day in advance and serve it when you’re ready.
• A crowd-pleaser: This is a unique and delicious dessert that will have everyone rave about it. It’s also indulgent which means it can feed a crowd if desired.

Tips To Make Baklava Cheesecake

• Room temperature ingredients: Make sure the ingredients are all at room temperature. This will assure you that all the ingredients combine well and there won’t be clumps of cream cheese left in the batter.
• Don’t over mix: Overmixing the cheesecake batter will incorporate air into the batter which will result in cracks on the cheesecake.
• Let it cool completely: For clean slices make sure to have the baklava cheesecake cool completely and refrigerate for 8 hours.

Baklava Cheesecake Ingredients

• Pistachios: Make sure you’re using unsalted pistachios, could be roasted or raw. Read more about pistachios and how to use them to learn about this unique nut!
• Sugar: We need granulated sugar to add to the pistachios and the cheesecake batter. Other sweeteners including stevia won’t work.
• Phyllo dough: Phyllo sheets come in a package and is usually rolled. There are usually 18 sheets in each package and they are paper thin. Phyllo dough dries easily so keep it covered with a kitchen towel.
• Butter: You need unsalted melted butter to brush the phyllo sheets.
• Cream cheese: Make sure the cream cheese is not whipped or flavored.
• Ricotta: To make this cheesecake lighter than a regular one, I used half cream cheese and half ricotta. Whole milk ricotta works best.
• Rosewater: Adds a subtle floral taste. You can get rosewater at many Middle Eastern or Mediterranean shops.
• Eggs: You need 4 large eggs ay room temperature. Egg substitutes don’t work for this recipe.
• Heavy whipping cream: Make sure the cream is at room temperature as well.
• Cornstarch: To bring the batter together and slightly thicken it.

How To Make Baklava Cheesecake

1. Preheat the oven to 350 degrees F. Take the phyllo dough out of the packaging and roll it out. Cover it with a damp kitchen towel to prevent them from drying out.
2. Mix the chopped pistachios with sugar and rosewater, set aside.
3. Place two sheets of phyllo dough at the bottom of the springform pan and brush with melted butter. Repeat and brush every 2 layers until 10 phyllo sheets are used. Spread the pistachio mix on the phyllo dough and gently press down using the back of a spoon or a spatula.
4. In a bowl mix the cream cheese, ricotta, rosewater and sugar. Add in the heavy cream and eggs. Mix slowly to combine and finally, add in the cornstarch and give it a final mix. Pour the mixture into the pan over the pistachios.
5. Bake in the oven for 50 minutes until the phyllo dough is golden. The center of the cheesecake should still be jiggling.
6. Take the cheesecake out of the oven and break the golden crispy phyllo dough that’s been hanging around the edges. Crumble it and sprinkle all around the cheesecake. Pour the simple syrup over the phyllo dough crumble and refrigerate the cheesecake for 8 hours. Top with ground pistachios and edible roses.

What Does Baklava Cheesecake Taste Like?

Imagine two delicious desserts, baklava and cheesecake combined in one! The crust here is made with layers of phyllo brushed with butter and a thick layer of slightly sweetened crushed pistachios. The cheesecake is made with a combination of cream cheese and ricotta, giving it a creamy and rich texture while maintaining its lightness.

Storage

This baklava cheesecake is a good make-ahead dessert. You can store the leftovers in an airtight container and refrigerate for up to 3 days. I don’t recommend freezing baklava cheesecake because the baklava part might get soggy and lose the crispiness it once had.

Frequently Asked Questions