Cheesecake Baklava Recipe
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Cheesecake baklava recipe

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Cheesecake Filling • 2 3/4 cup ( 600 gms) Cream Cheese • 1 cup ( 200 gms) Sugar • 2 Eggs • 1/3 cup (90 gms) Greek yogurt, plain • 1/3 cup ( 50 gms) All-purpose flour • 1 tsp Vanilla extract • 1.5 tsp Rose water Cheesecake Crust • 10 sheets Phyllo pastry • 1 cup (100gms) Walnuts, halves • 1/4 cup ( 30 gms) Pistachio, whole • 3 tbsp (50 gms) Butter, melted Syrup • 2/3 cup ( 118 gms) Water • 1/4 cup ( 50 gms) Sugar • 1/4 cup ( 70 gms) Honey • Juice of 1/2 lemon • 1 Cinnamon stick • 1.5 tsp Rose water
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For the Baklava Layers: 27 (9”x14”) phyllo sheets 10 tbsp melted butter 1/4 cup granulated sugar For the Pistachio Layers: 1 1/2 cup chopped pistachio 4 tbsp melted butter 6 tbsp powdered sugar For the Cheesecake: 16oz/455g cream cheese (room temperature) 8oz/226g mascarpone (room temperature) 1/2 cup/110g heavy whipping cream 3/4 cup/150g granulated sugar 3 medium eggs 2 tbsp/21g all-purpose flour 1 tbsp/10g cornstarch For the Syrup: 3/4 cup water 3/4 cup sugar 1 small slice of lemon
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These days pistachios are making a big splash, so we thought it was high time to bring baklava into the mix! This delicate bite-sized pastry, usually found in Turkish and Iranian cuisines, consists of a light phyllo dough exterior layered with chopped nuts that gets drizzled with rich, sweet honey and coated in pistachio. It’s such a delicious treat, we’ve decided to use it as the inspiration for the crust of a cheesecake unlike any you’ve tried before. Stunning multi-colored layers of a rich raspberry cheesecake cream get stacked up inside this one-of-a-kind dessert. A treat for both your eyes and your taste buds, this baklava cheesecake has seriously got it all!
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Ingredients: For the Pistachio Filling - 120g half chopped, half ground pistachios - 4 tablespoons powdered sugar - 4 tablespoons melted butter For the Cheesecake Filling - 750g drained quark cheese, preferably 20% fat - 4 medium-sized eggs - 160g sugar - 1 teaspoon vanilla extract - 100g melted butter - 150ml cream - 1 tablespoon cornstarch - 1 tablespoon sour cream - 1 heaping teaspoon flour • For the Baklava Layers - 12 baklava pastry sheets - Butter For the Baklava Topping - 80g sugar - 80ml water - 1 teaspoon lemon juice
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